During Lent, heeded by many Christian communities worldwide, the consumption of red meat typically decreases, especially on Fridays. This tradition, rooted in reflection and moderation, leads to a noticeable increase in people consuming fish. In Brazil, this seasonal behavior coincides with the availability of fresh farmed fish, offering consumers a wide variety of choices and boosting local demand.
Brazil’s fish farming sector has been growing. According to the Brazilian Ministry of Fisheries and Aquaculture (MPA), Brazil produced 887,029 tons of farmed fish in 2023, a 3.1% increase over the previous year. Tilapia remains the leading species, accounting for 67.5 percent of total production, followed by native species such as tambaqui and tambacu. The top-ranked producing state was Paraná, which accounted for 22.4% of the national output, and the leading municipality was Morada Nova de Minas, in the Minas Gerais state, with 27,678 tons. The gross production worth exceeded R$ 10.2 billion in 2023, combining aquaculture and extractive fishing (MPA, 2024). Exports showed a consistent increase in 2023. According to MPA, Brazil exported 6,815 tons of farmed fish, yielding US$ 24.7 million in revenue. Tilapia formed the bulk of shipments, and the United States remained the primary destination market.
With consistent production and growing access to international markets, Brazilian farmed fish has found its way into various cooking traditions. One example is ceviche, a Peruvian dish where the quality and freshness of fish are essential. Typically prepared with citrus-marinated raw fish, sliced onions, chili peppers, and herbs, ceviche highlights the sensory qualities of its main ingredient.
Brazilian tilapia is well suited to this recipe. Its firm texture and neutral flavor make it an ideal base for ceviche’s vibrant acidity and spiciness. For chefs and food professionals seeking traceable, high-quality ingredients produced according to international standards, Brazil offers a reliable source. Native species such as tambaqui also bring distinct textures and regional flavors that are becoming renowned in creative culinary settings.
This combination of tradition, trade, and gastronomy illustrates how Brazilian aquaculture adds to Latin America’s shared food heritage. With scale, consistency, and quality, Brazil continues to position itself as an important supplier of world cuisine.