Thousands of years ago, pre-Inca cultures, the first consumers of marine species, settled on the coasts of Peru. As time passed by, they made fishing a more responsible and sustainable activity, turning Peru into one of the leading countries worldwide in the fishing and aquaculture industry.
Peru’s seafood exports reached US$ 1.069 billion during 2017, while aquaculture accounted for US$ 246 million (23% of the total).
As diverse as its geography and climates, Peruvian aquaculture has developed in different ways, from shrimps grown in biosecure-intensive systems on the north shore, to the environmentally-friendly culture of the extraordinary ‘paiche’ in the Amazon.
Shrimps are one of the most representative products of Peru’s seafood sector. In 2017, the country exported 21,400 MT in finished products worldwide, with the United States, Spain, France, Japan, Korea and Vietnam the main markets. Peruvian shrimps are recognised due to the high quality standards used in their production, and sustainable care.
Another traditional Peruvian seafood is scallops, whose tasty and mild flavour is popular in demanding markets like France, Spain, and Italy.
Also, shrimps and scallops are essential for a healthy diet, providing micro-minerals and nutrients that play a key role in metabolic processes, contributing to a better quality of life and wellness.
Farmed in the highlands of the Andes, freshwater rainbow trout is one of the favourite fish in Peru’s local markets and is also in high demand in countries like Japan, Canada and United States. This fish contains omega-3s, which helps prevent cardiovascular diseases by lowering high blood pressure and cholesterol. It is also a perfect food for people on a diet, because it is low-calorie.
Healthy and tasty, Peruvian seafood is an amazing gift of nature to the world.