Peruvian cuisine is synonymous with seafood. From ceviche to arroz con mariscos to grilled octopus, seafood is one area where local ingredients—and chefs—truly shine. What may come as a surprise is that despite the deep love of seafood, sustainable and traceable seafood movements are still very nascent in Peru.
As we move towards developing a responsible sourcing guide, we first need to understand current market preferences and purchasing trends. To help with this, we launched a market survey at the beginning of December, and have received over 200 responses from consumers and restaurant managers so far. Preliminary findings include:
- Most people consume seafood outside of their home 1-3 days/week, most commonly at cevicherias.
- Most choose a seafood dish at a restaurant based on their personal preference.
- Freshness is the most important product characteristic.
- Most associate responsible fishing with respecting seasonal closures and minimum sizes.
Will you help us deepen our understanding? If you live in Lima or visit regularly, we hope you will take a moment to complete the survey.
To learn more about the project, please contact Gretchen at firstname.lastname@example.org.
Published Dec 12, 2019