The fundamental purpose of this work was the mixture of diamond yam and guanco fish for the preparation of portions of fish for school dining in the province of Coclé. Several portions were elaborated with different percentages of fish and yam that were submitted to sensory tests of odor, color, flavor and texture by a group of adult panelists and children of school age. The adult group found a significant difference in the texture p ? 0.05, however the children panelists did not find a significant difference in the four tests for the flavor variable p ? 0.05. It should be noted that after the product has been frozen for one month, it shows acceptable microbiological quality. The proportion of proteins is also increased when the levels of fish in the formulation are increased, contrary to the levels of carbohydrates that is diminished by reducing the amount of yam in the diet.