page_title: La Nueva Viga Market
section_title: Products sold
hierarchical_section_title: La Nueva Viga Market / Products sold
caption_attribution_description: English: Fishmonger unloading truck at the La Nueva Viga fish market in Mexico City
context_page_description: La Nueva Viga Market is the largest seafood market in Mexico and the second largest in the world after the Tsukiji fish market in Japan. It is located in Mexico City far inland from the coast, because of historical patterns of commerce in the country. The market handles 1,500 tons of seafood daily, representing about 60% of the total market. Most of the seafood is distributed to the Mexico City metropolitan area and the states surrounding it, but there is distribution to other states and abroad.
context_section_description: La Nueva Viga handles the largest volume of seafood and has the largest assortment of ocean products in Mexico. Approximately 300 different fresh and frozen species and approximately 100 imported frozen species are marketed every day in this supply center. This includes every kind of fish imaginable to shellfish, shrimp, and even sharks and manta rays. An average of 500 tons of fresh fish and 1000 tons of frozen products are handled each day, about sixty percent of the national fishing production, and the second largest volume in the world after the fish market in Tokyo. Most of the seafood is domestic, but imported product can be found from five continents. The seafood comes from all of the coasts of Mexico, but most domestic product comes from the Gulf of Mexico. There is a website dedicated to the inventory of the market, which is updated daily at 
  Lent is the busiest season for La Nueva Viga and all seafood vendors of Mexico. In 2010, La Nueva Viga sales during this season were 2,500 tons per day. At this time, there are more than one hundred species of fish  and shellfish in season, with some selling as low as twelve pesos per kilo. For this important time, federal health officials inspect this and other markets to check for contaminants such as salmonella bacteria and various parasites, in order to reassure the public that the supply is safe.
  Most of the seafood sold here is sent to other states and exported as well as sold to more local restaurants and retail markets. Seventy percent of the product sold goes to the city and the neighboring states of Hidalgo, Tlaxcala, Puebla, Morelos and State of Mexico. Much of what is exported is the most expensive, such as sea bass, shrimp, and lobster. However, the most economical species are often not sold in Mexico either as they are unknown to most people’s dietary habits. By far, the most popular seafood sold here and in the rest of Mexico is shrimp, followed weakly by mojarra.  For popular species of fish, vendors report that little is wasted. Even the heads, which are often chopped off for clients are reused. The meat inside them is taken out and sold as is or formed into croquets. Spines and other bones with scraps are sold for the making of stock. However, an estimated seven tons of product per  day consisting of less popular species is wasted because it does not sell in time.
  While the locations selling fresh and frozen fish dominate the market, there are a number of other businesses in the facility as well. The market also has a large number of prepared food stands selling tamales, tacos, cocktails, fillets and other seafood dishes. There are also business selling knives, copper cookware, other kitchen utensils, groceries, banks and government offices.
caption: Worker showing off product from truck
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