As I walk along Market Street San Isidro, I stop and talk with sellers showing dried fish, which bring between 65 and 70 Lempiras (3 us dollars) per pound. On the street, many people stop to buy. They seem not to mind the massive presence of flies attracted by the strong smell of fish. The average person asks for two, three and four pounds of fish.
Most of the fish sold in public markets of La Ceiba, comes from the Mosquitia. The most desirable is the bass, because they consider it the most delicious.
In every sales position, not only the dry fish is found, but also abounding in all sizes are squash and sweet panels (melasa) with which the people cook delicious traditional desserts.
Carola Mendez has a fish market in San Isidro. It really is the only one that sells seafood and overflows with happiness because their sales have increased 50% this season.
"The thing that I'm selling is the king fish sliced fillet of sea bass and dry. The steak we're selling well, sales are up these days," he says happily.
In the neighborhood Potreritos, dry fish vendors have popped up heaps and just leave space for the movement of vehicles.
Roberto Calix has a small cubicle where he usually only sells bananas and basic grains, but in recent days he realized that if he sold the dried fish too, his business would increase.
Many clients of Carola Mendez, buy fish to make soup in restaurants, beach huts and resorts in the city. She sells more than 50 pounds a day, as they approach on Thursday and Friday, with demand rising sharply.
Another gastronomic tradition that is not lost is the preparation of desserts like the fritters, the most traditional of these dates. They are slices of bread dipped in honey and cinnamon.
-Chef Jay Bonilla.