The Ministry of Production (PRODUCE) announced on March 27 a series of recommendations to help families in Peru buy safe and healthy fish products ahead of Holy Week, a period when demand for seafood is at its highest. The campaign, called “PRODUCE con sabor a mar,” also seeks to encourage formal sales practices and food safety across the country.
This initiative is important as it aims to protect public health by ensuring that consumers are informed about how to select quality seafood and avoid potential risks. Authorities say this effort supports both consumer safety and responsible fishing practices.
According to PRODUCE, buyers should check several aspects when purchasing fresh fish: the smell should be neutral and characteristic of the sea; the skin must appear shiny and moist; eyes should be convex, bright, and fully transparent; gills must show a vivid red color; flesh should feel firm and elastic; and proper cold storage is crucial—ideally close to 0°C for fresh fish or -18°C for frozen products. For canned goods, consumers are advised to look out for dents, swelling or rust on containers, ensure there is a valid sanitary registration number, and confirm that expiration dates are clear.
“Our priority in this Holy Week is to guarantee that every Peruvian family brings home safe and high-quality hydrobiological products. Therefore, we urge consumers to be our allies by checking key aspects that ensure nutritious food free from health risks,” said Minister Quispe Luján.
To support these goals during Holy Week, PRODUCE’s Directorate General of Supervision intensifies inspections at terminals, wholesale markets, and highways. These operations focus on enforcing minimum catch sizes and combating illegal fishing. Throughout the year as part of its “Pesca y consumo responsable” strategy, PRODUCE uses mixed reality technology in public spaces so families can interact with life-size species models—a tool designed for education about protected resources.
In addition to safety efforts, the “A Comer Pescado” program offers new recipes using local fish varieties suitable for all regions during the holiday period. The CITE network under ITP provides ready-to-eat food solutions like fried mackerel medallions or giant squid stew while promoting circular economy initiatives such as fruit jams made with discarded seaweed—supporting small businesses in the sector.
Export data shows growth: In 2025 Peru exported over 584 thousand tons of frozen seafood through 290 companies while canned exports reached nearly 19 thousand tons via 28 companies—mainly destined for China, Spain, and the United Kingdom thanks in part to certifications from Sanipes under PRODUCE. From January through February this year alone more than 39 thousand tons were shipped abroad by over one hundred companies.
