The objective of this work was to mix different tubers such as pumpkin and cassava, with a low-value commercial fish specie, known as needlefish to make portions. The mixture of both products were established in percentages from 40 to 70 for pumpkin and 20 to 30 for cassava, the level of needlefish was kept at 20% for the mixture of three tests, however the control group remained in 0% of fish. The results show that when the levels of pumpkin were maintained at to 60%, cassava with 20% and fish with 20% the portions show good acceptance in adult and children panelists. No significant differences for all the attributes tested such as, smell, color, flavor and texture were found for portions with fish p > of 0.05.