Question 1

How do I prevent the fish from looking 'grey' or unappetizing in photos?

Accepted Answer

This is a common issue caused by underexposure or poor white balance. We've found that overexposing by about +0.7 EV often helps white fish look bright and clean. Additionally, ensure you aren't using 'auto' white balance, which can get confused by the colorful vegetables, and instead manually set it to 'Daylight' or 'Flash' to keep the colors true to life.

Question 2

What is the best angle for Mexican Fish Photography?

Accepted Answer

For tacos or small fillets, a 45-degree angle is usually best to show both the top and the side of the dish. However, for a whole 'Pescado Entero,' we recommend a flat lay (90-degree overhead) shot. This captures the symmetry of the fish and the layout of the accompanying sides like rice, beans, and tortillas in a single, graphic composition.

Question 3

Can I use AI to generate these images instead of a traditional shoot?

Accepted Answer

Yes, AI is an incredible tool for creating mood boards and rapid social content. However, we must be honest: AI often struggles with the specific 'flaking' patterns of certain fish species and may hallucinate garnishes that aren't actually in your recipe. It's excellent for lighting and atmosphere, but for a real menu, a blend of AI-enhanced real photography is often the safest path to maintain trust.

Question 4

Which props work best for a Mexican seafood aesthetic?

Accepted Answer

We suggest using 'active' props. Rather than just a fork, use a hand squeezing a lime or a tortilla being dipped into the sauce. For background elements, dried guajillo chilies, fresh cilantro sprigs, and coarse sea salt scattered on the table help ground the dish in its Mexican roots without distracting from the main event.

Question 5

How do you handle steam or heat in the photos?

Accepted Answer

Steam is notoriously difficult to capture. We've found that a dark background is essential to make steam visible. If the fish is no longer steaming, we sometimes use a small handheld steamer or even a dampened, microwaved cotton ball hidden behind the fish to create a gentle, natural-looking vapor that suggests the dish just left the grill.

Question 6

Should I photograph the fish raw or cooked?

Accepted Answer

For Mexican Fish Photography, cooked is almost always the way to go unless you are highlighting a specific raw prep like Ceviche or Aguachile. Raw fish can look unappealing to a general audience. If you are showing the 'freshness' of the ingredients, we recommend placing a beautiful raw whole fish in the background of a shot featuring the finished, cooked plate.

Question 7

How much does professional food photography cost versus doing it myself?

Accepted Answer

A professional shoot can range from $500 to $5,000 depending on the scope. While doing it yourself is cheaper, the 'cost' of a bad photo is hidden in lost sales. Statistics show that high-quality visuals pay for themselves within months through increased order volume. If a full shoot isn't in the budget, using professional AI generation tools can be a middle-ground solution to get high-end results at a fraction of the price.

Mastering Professional Mexican Fish Photography