In Mexico, fish and seafood prices have surged ahead of Holy Week. According to the National Alliance of Small Merchants (Anpec), the average cost for traditional seafood ranges from 2,906 to 3,313 pesos, equivalent to up to 10.5 days of the minimum wage. For instance, salmon fillet can reach up to 800 pesos per kilogram, grouper up to 620 pesos, and fresh lobster up to 1,800 pesos. Even more affordable fish, like mojarra, has seen a price increase. Due to these high costs, adhering to the tradition of abstaining from red meat during Holy Week places a significant financial strain on families. The Anpec reports the most expensive items are: salmon fillet (800 pesos), grouper (620 pesos), huachinango (490 pesos), tuna medallion (418 pesos), and shrimp (499 pesos).
