Bon Dia, Foodie!
Welcome to Issue #21 of The Aruban Foodie Chronicle! As March comes to a close, the energy on the island is shifting once again. We are entering Semana Santa (Holy Week), which means two very important things in Aruba: an abundance of fantastic seafood, and the great migration to the beaches!
In this issue, we spotlight Red Fish, the ultimate local spot for a massive, family-style fish fry. We teach you how to make the island classic Pisca Hasa (Aruban Fried Fish), and we explore the incredible culinary logistics behind Aruba's famous Easter beach camping tradition.
Chronicle Spotlight: Red Fish - The Authentic Aruban Fish Fry
While we’ve explored romantic, toes-in-the-sand dining and historic manors, sometimes you just want the freshest catch of the day served up in a lively, unpretentious, deeply local setting. For that, you head to Red Fish.
Located inland in the Orange Plaza near Oranjestad, Red Fish doesn't rely on ocean views. It relies on ocean flavor. It is a beloved family restaurant dedicated to serving high-quality, authentic Aruban seafood exactly the way locals eat it at home.
The Red Fish Experience:
The vibe is casual, breezy, and heavily family-oriented. You’ll often see large groups of locals sharing laughs over massive platters. It’s loud, it’s happy, and it’s all about the food.
The Cuisine:
The menu is a straightforward celebration of the daily catch.
The Star: The Whole Fried Red Snapper. It arrives perfectly crispy on the outside, tender and flaky on the inside, scored to make eating it a breeze.
The Sides: Your fish will be accompanied by the holy trinity of Aruban sides: Funchi (cornmeal), Banana Hasa (fried sweet plantains), and Pan Bati (Aruban cornbread).
Beyond Fish: Their Conch (Carkó) and Shrimp dishes in garlic or creole sauce are also spectacular if you want to mix it up.
Why It Matters to The Aruban Foodie Chronicle:
Red Fish is the quintessential Aruban family dining experience. Especially during the Lenten season and Holy Week, when red meat is often avoided on Fridays, this restaurant becomes the bustling epicenter of island seafood culture.
Your Chronicle Local Tip: Go with a group! The best way to experience Red Fish is to order several different catches and sides to share family-style. And always ask for extra local hot sauce (pika)!
Location: Orange Plaza, Italiestraat 50, Oranjestad, Aruba.
Aruban Kitchen: Pisca Hasa cu Sous di Siboyo (Fried Fish with Creole Sauce)
If you want to recreate the Red Fish experience at home, you must master Pisca Hasa (Fried Fish). The secret to this dish isn't just the crispy fry; it’s the Sous (Sauce)—a tangy, savory Creole-style tomato and onion sauce that gets generously ladled over the top.
Authentic Pisca Hasa Recipe
Ingredients for the Fish:
2 lbs fresh, firm white fish fillets (Grouper or Snapper) or whole small snappers, cleaned and scored
2 limes (for washing and seasoning)
1 tsp garlic powder
Salt and black pepper to taste
1/2 cup all-purpose flour (for dusting)
Vegetable oil (for frying)
Ingredients for the Creole Sauce (Sous):
1 large red onion, sliced into rings
1 green bell pepper, sliced into strips
2 ripe tomatoes, chopped
2 tbsp tomato paste
1 tbsp white vinegar
1 tbsp soy sauce (Maggis is locally preferred)
1/2 cup water
1/2 Madam Jeanette pepper (keep whole for flavor, slice for heat!)
1 tbsp butter
Instructions:
Prep the Fish: Clean the fish with water and the juice of 1 lime. Pat completely dry. Season generously with the juice of the second lime, salt, pepper, and garlic powder. Let it marinate for 15 minutes.
Make the Sauce: In a saucepan, melt the butter over medium heat. Sauté the onion and bell pepper until slightly softened (do not brown). Add the tomatoes, tomato paste, vinegar, soy sauce, water, and Madam Jeanette pepper. Simmer for 10-15 minutes until it forms a rich, slightly thickened sauce. Keep warm.
Fry the Fish: Lightly dust the marinated fish with flour, shaking off the excess. Heat about 1 inch of oil in a large skillet over medium-high heat. Carefully fry the fish until golden brown and crispy on both sides (about 4-5 minutes per side for fillets, longer for whole fish).
Assemble: Drain the fish on paper towels. Transfer to a serving platter and immediately pour the warm Creole sauce generously over the top.
Serve: Serve hot with Funchi or white rice.
Behind the Bites: The Epic Logistics of Semana Santa Camping
If you visit Aruba's beaches this week, you will witness a cultural phenomenon: The Semana Santa Campout.
Starting the week before Easter, Aruban families move to the beaches (like Eagle Beach, Arashi, and Baby Beach). But this isn't roughing it in a tiny two-person tent. These are elaborate, multi-generational compounds built with wooden pallets, massive tarps, full-sized refrigerators, generators, and most importantly, fully functional outdoor kitchens.
The Camp Culinary Scene:
The campout is a week-long feast. The culinary logistics are staggering:
The Grills: Massive, custom-built BBQ pit drums are fired up daily. You'll smell ribs, chicken, and freshly caught fish roasting over charcoal from miles away.
The Soups: Sundays at the camp are for giant, bubbling cauldrons of Sopi di Carni (Beef Soup) or Sopi di Pisca (Fish Soup) to feed the dozens of family members and friends who stop by to visit.
The Sharing: The camp culture is incredibly hospitable. It's not uncommon for neighboring camps to trade plates of food or offer a cold Balashi to passersby.
It is a beautiful, chaotic, and delicious tradition that highlights the Aruban love for family, the ocean, and communal eating.
Foodie Event Calendar: Holy Week & Easter Dining (March 30 - April 5)
This week is all about Lenten seafood and preparing for the big Easter Sunday feast!
Good Friday Fish Specials (Friday, April 3, 2026)
What: Good Friday is a national holiday. Many locals abstain from meat, making this the biggest seafood day of the year.
Action: Expect massive lines at Zeerovers, Red Fish, and Driftwood. If you plan to eat seafood this Friday, go very early or secure a reservation today!
Easter Sunday Brunches (Sunday, April 5, 2026)
What: After church and checking on the beach camps, families flock to the island's lavish Easter Brunches.
Where: Top spots include Windows on Aruba (for the view and massive buffet), The Ritz-Carlton, and Ruinas del Mar at the Hyatt Regency.
Action: These brunches sell out weeks in advance. If you haven't booked, call immediately to check for cancellations!
Bon Bini Festival (Tuesday, March 31, 2026)
Where: Fort Zoutman, Oranjestad
What: Kick off Holy Week with local music, dancing, and traditional snacks at this ongoing weekly festival.
Your Chronicle Action Plan:
Book Brunch NOW: If you want an Easter Sunday Brunch this weekend, pick up the phone right now!
Take a Beach Walk: Take an evening stroll down Eagle Beach this weekend to marvel at the incredible beach camps and smell the epic BBQs.
Vrolijk Pasen! (Happy Easter!)
That's it for this issue of The Aruban Foodie Chronicle!
We hope you're feeling inspired to explore more of Aruba's incredible culinary landscape.
Discovered a hidden gem or a new favorite dish? Let us know by replying to this email! We love hearing from our foodie community.
Enjoying the Chronicle? Please share it with a friend who loves food and dreams of Aruba!
