SeaFood Business

MAR 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Page 21 of 90

Peru has become an im- portant supplier of today's seafood around the world because of its geographic location. With 1500 miles of coastline, this country has a wide variety of seafood, the most important spe- cies being mahimahi, giant squid and scallops. These products are complement- ed by farm-raised species like freshwater trout and Paiche, named by some as "the Amazonian Cod" and used in some of the most sophisticated restau- rants around the globe. Because of the diferent tem- peratures that run along its coastline, Peru has a wide variety of seafood. For in- stance, the northern part of the country is a great place for mahimahi and giant squid (Loligo gahi) fshing, making the northern part of the country an important region for the Peruvian sea- food industry. Hard-work- ing families and import- ant companies that have installed state-of-the-art plants and strict food safety programs assure the quality of the product before it gets exported. According to the United States Internation- al Trade Commission, Peru was the top exporter of fro- zen mahimahi into the Unit- ed States with 5,340 metric tons in the 2012-13 season. Other important species that appeal to American consumers are Peruvian scallops, harvested wild along the Peruvian coast- line. Farmed scallops are mainly harvested in the southern part of the coun- try. Using ocean water, this species grows in its natural habitat without any hor- mones or chemicals. Peru- vian scallops are exported mostly frozen as meat, roe on and of, and IQF. In addition to the saltwater options, the highlands of Peru contribute with fresh- water species like rainbow trout that is farmed at el- evations between 12,000 and 17,000 feet. This delica- cy is exported boneless, as a buterfy-cut, or canned. Another important fresh- water species that is unique to Peru's biodiversity is Pai- che. This gigantic fsh that is farmed in the Amazon has white meat, a slightly frmer texture, and mild fa- vor. It is a great option for high-heat cooking, such as grilling, searing and frying. Peru is an important source of wild and farmed seafood products, with important producers that currently export to well-known com- panies around the world. Peru will atend Seafood Expo North America & Seafood Processing North America represented by many exporters that will highlight the quality and variety of these products. For more information, please visit booth No. 2515 at the Seafood Expo North Amer- ica & Seafood Processing North America 2014 or contact the Trade Commis- sion of Peru in Los Angeles at (310) 496-7411 or email PERU, TASTE THE FUTURE Peru: A Key Player for Seafood Seafood Expo North America Booth #2515 ADVERTORIAL

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