The article highlights the significant contribution of Mexican fish and shellfish production to the country's Holy Week supply, with over 100 species available for consumption. These foods, sourced from fishing, aquaculture, and mariculture, are not only a staple in Mexican gastronomy but also provide numerous health benefits due to their nutritional properties. The production volume for 2022 is projected to reach two million tons, a 1.2% increase from 2021, with tuna and shrimp being the most produced species. Mexico's fishery production accounts for 2.2% of the world's total, positioning it among the top ten in the industry. The regular consumption of these nutrient-rich foods, particularly fish, is linked to heart and brain health benefits due to the presence of omega-3 fatty acids.