Seafood

Thanks to the favorable geographic and climatologic conditions it enjoys, the Peruvian sea possesses an immense variety of hydro biological resources with rich nutrient contents in all of its ecosystems.

Nets full of delicacies

The sea, rivers, and lakes of Peru are home to more than one thousand types of fish and other aquatic species. Anchovy, giant squid, Pacific mackerel, horse mackerel, and bivalves stand out among the most produced, and are harvested by the principles of sustainable and responsible fishing, as ordained by new government-sanctioned legislation.

Peru is the world’s leading producer of fish meal and fish oil but also stands out in the processing of aquatic species for direct human consumption. The sanitary authority of the Peruvian government surveys and guarantees the health conditions in the farming, extraction, and processing of these products.

Main Products Include:

• Pacific Mackerel
• Horse mackerel
• Peruvian sardine
• Giant squid
• Bivalves
• Anchovies
• Whiteleg shrimp
• Scallops
• Mahi-mahi
• Paiche
• Trout

Fresh, frozen, or packed

The Peruvian fishing industry specializes in the processing of frozen and conserved products packed in hermetic containers. Several species like squid, shrimp, scallops, mahi-mahi, trout, bivalves, and diverse types of seafood are processed and exported.

The vast portfolio of the conserved-fishing industry includes products in several presentations and formats (whole, filleted, solid containers) and processes species like horse mackerel, Pacific mackerel, tuna, anchovy, and mollusks like Peruvian abalones, clams, razor clams, etc., which come in different governing liquids, some accompanied with vegetables, thus making the consumer choice easier. Likewise, fresh-refrigerated, dehydrated, and smoked products are also processed and exported. The fishing industry applies adequate systems of quality control and complies with the sanitary regulations of the most demanding markets, where its products are competitively positioned.

‍

‍

Aquaculture

Peru’s climate variety, the availability of human resources and high-quality, domestically produced ingredients such as fish meal and fish oil, sustain the potential for the development of aquaculture in the country.

The main farms that cultivate whiteleg shrimp, scallops, and tilapia are located on the coast. They work on a large scale that is aimed to meeting the demand from abroad. The cultivation of trout occurs in the Andean region whereas the Amazon region specializes in ornamental fishes on a lesser scale.

The basins of the Amazon (comprised of rivers, lakes, and lagoons) and Lake Titicaca are adequate zones for the cultivation of aquaculture species like trout in the Amazon, silversides, and river shrimp, among many others.

‍

‍