Peru seafood group touts sustainable ceviche, downplays El Niño’s effect on anchovy season
Peru’s seafood trade group, the National Fisheries Society (SNP), has launched a promotional campaign to encourage the country’s population to use more sustainable choices of seafood when making the country’s national dish, ceviche.
SNP President Elena Conterno launched the “Save Ceviche 2017” campaign by encouraging the public to make ceviche with species that are considered more sustainable, such as mackerel, bonito and horse mackerel. Conterno added that such species are often less expensive and healthier than traditional options, which now suffer from overfishing.
“Consumers should not buy… species that are [from] closed [fisheries] or below their minimum size, because doing so would mean eating that [species’] future," she said.
Bruno Giuffra, Peru’s Minister of Production, stressed the importance of responsible fishing and consumption “to avoid the depredation of resources so that future generations of Peruvians may continue to enjoy Peruvian ceviche.”
In the same press release, Conterno said she expected an El Niño to be declared in for the first quarter of 2017, signifying warmer-than-usual ocean conditions in waters off Peru.
“As normal sea conditions are expected to be restored by the end of March or early April, and as warming has been superficial, occurring only in the top 20 to 30 meters [of water], specialists point out that this phenomenon…will not have greater impact on the reproduction and fishing of anchovy, " Conterno said.
However, she said this was not likely to affect the country’s anchovy season, as the El Niño effect will likely subside by April and the season does not open until May.
Conterno said Peru is predicted to export an estimated USD 900 million (EUR ) worth of feed and fish oil sourced from the most recent anchovy season, which ended in January.