The snook--locally known as robalo--is common in many restaurants, particularly in and around Rio de Janeiro. Brazilians also eat bacalhau--cod that's been dried and then salted. However, prices have risen following the decline of cod fisheries. Other common marine fish in Brazil include black grouper (sirigado), kingfish and bonito.
Brazilians that live in the Amazon Basin eat lots of freshwater fish as part of their staple diet. This is particularly the case in northern Brazil. Common species that are caught and eaten include arapaima, pacu and tunacare. The arampaima--also known as pirarucu--can grow to two meters in length and has strong meaty flesh. Pacu is another large freshwater fish, which is frequently used in aquaculture projects. Tunacare is a common name in Brazil for a species of peacock bass.
Shrimp and crabs are highly popular in Brazil, with shrimp in particular being used as a flavouring and base for many other dishes. For example, the acaraje is a popular fried fritter made from beans and dried shrimp. Crabs are often used in stews. Species include siri crab and the caranguejo which is a type of land crab.
Many Brazilian restaurants serve lobster dishes, which is considered a delicacy. In the northeast, a mussel locally known as sururu is highly popular and very abundant. It's often made into stews or included as part of a seafood platter. Several species of clam and oyster are also found in Brazilian waters and eaten in some regions.
Brazil has a range of popular national dishes involving fish, with slightly different variations according to the region. Moqueca capixaba, for example, is a Brazilian fish stew made with tomatoes and onions. Usually, white fish such as sea bass or cod is used in the dish, though sometimes shrimp, crab or lobster is added. Carangueijada is another common seafood dish made from either saltwater or freshwater crabs.
