Fresh fish restaurants in Curaçao in 2026:
Our recommended tables and tasting guide
Eating fresh fish in Curaçao is a pleasure, but it is also a choice that has a direct impact on the health of our reefs. In this article, we share our favorite spots to enjoy the daily catch, while also explaining how to make informed choices that help preserve the marine biodiversity we explore every day.
Before ordering: the guide to fresh fish in Curaçao
During a stay in Curaçao, enjoying fresh fish by the sea is often a top priority. However, between snapper becoming increasingly scarce and tuna that sometimes seems to have travelled further than you just to reach your plate, making an eco-friendly choice in Curaçao can quickly become a tricky decision (especially after your second margarita).
At The Little Green Boat, our commitment to the ocean goes beyond our boat trips. We believe that protecting coral reefs also starts on the plate. Here is our take on how to eat local, eat sustainably, and above all, avoid ending up with fish that should have stayed in the water.
To admire these species in their natural habitat rather than on your plate, we invite you to discover marine life from a different perspective. We offer introductory scuba diving programs for those taking their first breaths underwater, as well as dedicated dive sites for certified divers looking to explore the island’s more remote locations.
Curaçao: the 5 fresh fish species to prioritize for sustainabilityv
1. Lionfish: the delicious “serial killer” of the reefs
It is the number one choice, and the most ethical one. Why? Because it is an invasive species that eats its way through everything in its path. In simple terms, it is the only fish you are actually encouraged to order twice in order to help the planet. It is the ecological equivalent of doing a good deed while eating and diving.
- Taste: white, delicate flesh, very similar to grouper.
- Where to try it: the go to place is Lionfish Caribbean. They are so committed that they even turn the fish spines into jewellery. It is hard to get more zero waste than wearing the leftovers of your dinner as earrings.
2. Mahi mahi: the star of the open waters
Unlike reef fish that take their time to mature, mahi mahi grows fast and reproduces early. It is the sprinter of the ocean, which makes it far more resilient to fishing pressure.
- Taste: firm, flavourful, and ideal for people who do not like fish that tastes “too fishy.”
- Where to enjoy it: head to Jan Thiel, to Villa Vis or Brisa do Mar. It is fresh, local, and above all an ideal place to enjoy a proper seafood feast away from the bustle of large resorts. It is also right next to a dive site where you can explore a small wreck, observe coral nurseries, or, for experienced divers, encounter a group of turtles.
3. Red snapper: learning how to read the menu
This is where things get confusing. The word “snapper” is often used as a catch-all term on menus. If the server is vague about what kind it is, that is usually not a good sign.
- Golden rule: clearly identified snapper (local, daily catch)? Go for it. Anonymous, frozen snapper? Skip it.
- Where to enjoy it: Kas Di Piskado Purunchi in Piscadera. No frills here: the fish goes straight from the boat to the kitchen. Any fresher and you would almost have to eat it underwater. For certified divers, the Superior Producer wreck is also not far away.
4. Wahoo: the steak of the sea
This migratory fish lives offshore and does not depend directly on the health of the reef. It is a resilient species, well suited for a hearty meal.
- Taste: very dense flesh. It is the preferred fish of people who, deep down, would have ordered a steak, but still want to stay within the “holiday seafood” theme.
- Where to try it: De Visserij in Piscadera. Be prepared to wait, there is often a queue, but it is worth it. The perfect place after a discovery dive with turtles.
5. Rainbow runner: the underrated gem
The rainbow runner is the fish most tourists tend to overlook, but locals know its value. It is under far less fishing pressure than its more famous relatives.
- Taste: somewhere between tuna and mackerel. Rich in omega-3, ideal for helping you recover from sunburn from the inside out.
- Where to try it: to find rainbow runner, avoid overly touristy areas and aim for the more authentic spots. Your best bet is Plasa Bieu (Old Market) in Punda, where local cooks prepare it in a traditional way. You can also try your luck in the local snack bars around Spanish Water. If you have access to a kitchen, go early in the morning to the floating market in Willemstad and talk to the fishermen: if they caught some during the night, you will not find anything fresher on the island.
Species to avoid (please leave them alone)
Some species play too important a role in the balance of the ecosystem to end up on a grill:
- Grouper: it takes an extremely long time to grow. Eating one is a bit like cutting down a century old tree to make a toothpick.
- Shark: they already have enough problems as it is. On top of that, they are far more useful for keeping the reef ecosystem in balance than they would ever be in your stomach.
- Rays: they are stunning to observe while diving, and much less suited to being cut up on a plate.
- “Mystery” snapper: if no one can tell you where it comes from, there is a strong chance it should not be on your plate.
Captain’s tip for fresh fish in Curaçao
For responsible tourism, do not hesitate to ask the key question: “Is the fish fresh?” If the waiter looks at you like a stunned grouper, it is better to choose something else.
From plate to ocean
It’s nice enough to eat them (the good ones), but it’s even better to see them alive. If you want to discover Curaçao’s biodiversity without the crowds, come shore diving with us. We’ll show you who is who underwater.
By making informed choices when ordering fish in restaurants, you help keep the ocean full of life. And that is a pretty good reason to raise a toast, isn’t it?
FAQ: fresh fish in Curaçao
What is the best fresh fish restaurant in Curaçao in your opinion?
The choice depends on your preferences, but we favor locally sourced spots. If you want to combine a seafood tasting with a private boat trip, take a look at our boat excursions, which drop you off right next to some of the most authentic tables around Spanish Water, or discover our guide to visiting Spanish Water if you prefer to go on your own.
How can I be sure I’m not supporting overfishing when I order my meal?
Ask your server about where the catch of the day comes from; a reputable establishment will be able to answer. This is the same ethic we promote during our specialized dives for lionfish hunting, an invasive species we actively encourage to be eaten. To explore these issues further, read our manifesto for eco-responsible diving.
Why prefer tuna or mahi-mahi over parrotfish?
The parrotfish is the natural gardener of our reefs; it is essential to coral health, as we observe during our advanced diver explorations, and it is also very commonly seen during our beginner dives.
Choosing pelagic species is a more sustainable approach, a topic we cover in our article on the best dive sites.
How to organize a gourmet evening without breaking the bank?
To anticipate your restaurant expenses, check out our tips for managing your travel budget in Curaçao. And for payments, don’t forget to read our guide on money and tipping to know whether it’s better to use ANG or USD.
I have a rental car, is it convenient for getting to these restaurants?
Very practical. But before hitting the road, read our guide to safe driving in Curaçao. This will also help you plan your trips between different stops, especially if you follow our best itineraries for exploring the island.
Where can I find more advice on seafood products and local life?
We regularly share our discoveries on our blog. Browse all our Q&A articles to become a true expert on local life in Curaçao For any urgent matter or specific request, contact us directly via our form.