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What to eat in South America? Top 16 South American Seafoods

Last update: Wed Feb 19 2025
Top 16 South American Seafoods
TABLE OF CONTENTS

Best South American Seafood Types

01

Saltwater Crab

SERGIPE, Brazil
4.5
Aratù
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THIS SPECIES IS AT RISK OF EXTINCTION. In the mangrove-lined salt waters in the Brazilian region of Sergipe resides a small crab with flavorful, delicate flesh. It is known as aratù, a crustacean belonging to the Grapsidae family, living either in holes in the sand or inside branches of the dense vegetation.


Traditionally, fishing for aratù is a women’s activity: they would draw the crabs into specially-designed wooden traps, then return to the village in the evening to share the catch with their families. However, these days, with the arrival of electricity, the situation has changed. 
02

Saltwater Crab

TIERRA DEL FUEGO PROVINCE, Argentina and  one more region
4.4
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Centolla fueguina is an exceptionally flavored crustacean of the crab family Lithodes santolla, also known as Southern king crab or Tierra del Fuego crab, native across the southern coasts of Argentina and Chile. The best-known fishing grounds with the highest quality of crab are found in the Beagle Channel in the south of Argentina.


The crab’s sweet, delicately flavored meat found in the long legs and the red, spiky shell is widely regarded as one of the best crab meat in the world. A gastronomic delight, centolla fueguina is undisputedly one of the most famous regional delicacies of the Tierra del Fuego province, served in restaurants all over the region. 
03
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Camarão da Costa Negra (Black Coast shrimp) is a shrimp cultivated in captivity. It is produced in the municipalities of Itarema, Acaraú, Cruz, and Jijoca de Jericoacoara. Camarão da Costa Negra is high in protein content and has a sweet flavor due to the geographical environment of the region and human factors involved in the cultivation.


The water used in the tanks comes from the River Acarau, which is rich in nutrients and, therefore, these shrimps have a similar flavor to that of crustaceans living in the sea. It is an all-natural product, free of antibiotics or any other chemicals. 
04
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Lithodes santolla (the scientific classification of the southern king crab) is a species of king crab native to the coast of Chile, Argentina, and Peru. They can typically live in waters up to 150 meters deep, but some fishermen have also found them in depths of up to 600 meters.


The fishing process involves cooking the legs and then flash-freezing them to preserve freshness. Thus, preparing the legs for consumption simply means reheating them using a steamer, an oven, or even a microwave, then eaten as is or dipped in a savory sauce. 
05

Seafood

CHILE and  3 more countries
4.1
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Uni is a Japanese name for sea urchin gonads, an organ which produces the animal's roe. It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries. The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny.


Uni is usually found at local markets or restaurants, and it can be easily incorporated into a variety of dishes. However, it should always be consumed fresh, preferably just out of the shell. In most countries, it is eaten raw, usually with a splash of lemon juice. 
06

Trout

PATAGONIA, Argentina
4.0
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Trucha Patagónica or Patagonian trout is considered a delicacy in the Argentine and Chilean region of Patagonia, where the fish thrives in glacial lakes, rivers, and streams. Several trout species have been introduced to the area in the early 20th century, including sea-run brown trout (Salmo trutta), rainbow trout (Oncorhynchus mykiss), brook trout (Salvelinus fontinalis), and lake trout (Salvelinus namaycush).


Although it can be prepared in various ways, trout is traditionally cooked on the grill, a specialty known as trucha a la parilla. Other common ways to enjoy this fish include pan-fried or baked trout fillets, smoked trout (trucha ahumada), and trout combined with pasta or simmered in creamy sauces. 
07

Freshwater Fish

BRAZIL and  one more region
3.8
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Tambaqui (lat. Colossoma macropomum) is a freshwater fish native to the Amazon and Orinoco river basins in South America. It is one of the largest scaled freshwater fish species in these regions. Tambaqui has a laterally compressed body with large scales and a deep red coloration on its fins and tail.


It can grow to impressive sizes, reaching lengths of up to 1 meter (3.3 feet) and weighing over 30 kilograms (66 pounds). The species is known for its fast growth rate and the ability to adapt to different aquatic environments. Due to its large size and excellent taste, tambaqui is a highly valued food. 
08
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Often referred to as the living rock, pyura chilensis - or simply piure in Spanish - is a marine invertebrate found in shallow waters off the coasts of Chile and Peru. This peculiar, brainless, rock-like creature feeds on microorganisms and is capable of reproducing asexually, as it becomes a hermaphrodite after reaching adulthood.


When cut open - which is not a sight for the squeamish - piure looks like oozing, squishy, blood-red guts. That, however, is its flesh tissue, regarded in Chile as a delicacy that is eaten either raw, cooked, fried, or even dried. Piure has an intense iodine-like, slightly bitter flavor and is typically served tossed with chopped onions and cilantro, drizzled with lemon juice, and accompanied by bread.

09

Freshwater Fish

BRAZIL and  2 more regions
3.7
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The pirarucu, also known as the arapaima or paiche is often dubbed "a living fossil", and is the second largest species of freshwater fish in the world, and it is believed to have been inhabiting the shallow waters of the Amazon River basin for millions of years.


This air-breathing, torpedo-shaped fish is widely renowned for its firm, white, and succulent flesh, with a delicately mild and scrumptious flavor, making it a highly appreciated gourmet delicacy of Amazonian cuisine. Owing to its firm meat, the fish easily lends itself to a variety of cooking methods including grilling, roasting, baking, steaming, smoking, and pan-searing. 
10

Freshwater Fish

CHOCÓ DEPARTMENT, Colombia
3.3
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THIS SPECIES IS AT RISK OF EXTINCTION. Also known as Prochilodus magdalenae, bocachico is a medium-sized fish endemic to Colombia, living in the shallow water of the Atrato, Cauca, Sinú, Ranchería, Claro, and Magdalena rivers and nearby swamps.


This fish can reach a length of 50 centimeters, and its name refers to its small mouth with small teeth which are located on the lips. It has silvery scales, while the fins vary in color from pink to red. In the past, bocachico was one of the main sources of income for fishermen in the Caribbean region of Colombia, while the local population used it in soups or fried it. 
11
Saltwater Crab
SAN ANDRÉS AND PROVIDENCIA, Colombia
n/a
12
13
Catfish
LORETO REGION, Peru
n/a
14
15
16

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South American Seafoods