NEWS

Lima, August 2025. The growing attention to health and well-being has placed fish in a
spotlight as one of the most complete foods. It is rich in high-quality proteins, low in fat,
and easy to digest, making it ideal for all stages of life. The World Health Organization
(WHO) recommends consuming it at least twice a week, as it helps reduce cholesterol
and prevent cardiovascular diseases.

“Fish is an irreplaceable source of Omega-3, a type of good fat that contributes to
reducing bad cholesterol, protecting the heart, and boosting brain development. It is also
low in saturated fats and provides vitamins and minerals such as vitamin D, calcium,
iron, and zinc, which are indispensable for the immune system,” said Diego Balarezo,
Commercial Manager at Hayduk.

In addition to its health benefits, fish is a versatile ingredient that is part of Peruvian
gastronomy, with preparations ranging from ceviche to traditional stews and healthy
steamed or grilled recipes, offering flavor and nutrition in a single dish, making it ideal for
a balanced diet.

Consequently, the annual per capita fish consumption in Peru stands at 17 kg, making
us the country with the highest demand for this product in South America. This
leadership reflects the strong connection of Peruvians with the sea and its cuisine;
however, it also represents the opportunity to continue encouraging its consumption,
especially in areas where access may be more limited.

Beyond Ceviche: Flavor and Nutrition at the Table

Although ceviche is the star dish that best highlights the flavor of fish, its versatility
makes it a frequent guest at the daily table. Its adaptability allows it to be enjoyed both
on special occasions and in simple, nutritious preparations that can be made in just a
few minutes.

Three easy ideas to enjoy it at home:

1. Baked fillet with vegetables: Wrap a fish fillet and mixed vegetables in
aluminum foil. Add lemon, parsley, and a touch of salt. Bake for 10 minutes
and enjoy a quick and nutritious dish.

2. Sudado de pescado (Peruvian Fish Stew): Season the fish. Sauté garlic,
Peruvian yellow chili pepper, onion, tomato, and bell pepper; add chicha de
jora, cilantro, and broth. Add the fish, cover, and cook for 15 minutes. Serve
with cooked cassava (yuca).

3. Steamed fish salad: Steam the fish with a drizzle of olive oil and salt. Serve
with a fresh salad of grated carrot and diced tomato.