Are tilapia and mojarra the same fish?

Not exactly—but they are often used interchangeably. Mojarra fish is a general term in Latin America and the U.S. Hispanic market that often refers to whole tilapia , especially in culinary contexts. Technically, tilapia belongs to the Cichlidae family, while true mojarra species fall under the Gerreidae family. Still, when you see “mojarra” at a store or restaurant in the U.S., it’s usually a whole tilapia fish prepared Latin-style.

What fish is mojarra in English?

In English, mojarra fish doesn’t refer to one specific species. It can mean various types of small, silver-colored fish. Most commonly, it refers to whole tilapia , especially in Latin American cuisines. Other species labeled as mojarra include silver mojarra ( Eucinostomus gula ) and yellowfin mojarra ( Gerres cinereus ). So the “English name” depends on the region and culinary context.

No, mojarra is not snapper , though they’re often confused due to similar preparation styles. Snapper belongs to the Lutjanidae family and is known for its firm, sweet flesh. Mojarra fish , on the other hand, typically refers to smaller, milder fish like tilapia. Both may be fried whole and served with Latin sides, but they are entirely different species.

What does mojarra in Spanish mean?

In Spanish, mojarra refers to a group of small fish commonly served whole, especially in fried preparations. The term also appears in regional slang across Latin America. For example, in Colombia, “mojarra” may mean “a sneaky person” or even be used humorously. In the kitchen, though, it almost always means a flavorful, whole-fried fish that’s a family favorite.

Mojarra Fish – The Best Latin Fried Fish Recipe & Nutrition Guide (2025) chosenrecipe.com

Name: Mojarra Fish – The Complete Guide to Taste, Cooking, and Cultural Significance
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Latin American
Ingredients: 2 whole mojarra fish (cleaned); 4 garlic cloves (minced); 2 limes (juiced); 1 tsp sea salt; ½ tsp black pepper; 1 tsp paprika or achiote; ½ cup flour (optional); 1 cup vegetable oil

Description

A deliciously crispy Latin American-style fried fish—mojarra frita—is seasoned with garlic, lime, and paprika, then fried to golden perfection. Serve with rice, avocado, and lime wedges for an authentic meal.

Ingredients

Scale

2 whole mojarra fish (cleaned)

4 garlic cloves (minced)

2 limes (juiced)

1 tsp sea salt

½ tsp black pepper

1 tsp paprika or achiote

½ cup flour (optional)

1 cup vegetable oil

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Instructions

1. Clean and score the fish.

2. Rub with garlic, lime, salt, pepper, paprika.

3. Coat lightly in flour (optional).

4. Heat oil and fry until crispy on both sides.

5. Drain and serve with avocado, rice, and lime.

Notes

Use fresh fish for best texture.

Handle gently when flipping.

Pair with tropical sides for a full experience.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Fried
Cuisine: Latin American

Nutrition

Serving Size: 1 fish
Calories: 230
Sugar: 0g
Sodium: 350mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 11.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 25g
Cholesterol: 65mg