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Seafood Sector Overview

Ecuadorian exports of fresh and frozen fish and seafood have increased dramatically in the past decade. The main fish and seafood exports include corvine, flounder, redclaw, sardines, sea bass, shrimp, squid, swordfish, tilapia, and tuna. The warm El Niño and cold Humboldt currents meet off the Ecuadorian coast, producing the ideal habitat for a large variety of sea life. Furthermore, Ecuador employs modern aquacultural techniques to raise redclaw, shrimp, and tilapia, among other species of fish and seafood. The principal importers of Ecuadorian fish and seafood are Chile, Colombia, Japan, Spain, the European Union, and the Unites States.

Ecuador is the second largest producer of cultivated shrimp in the world. Ecuadorian shrimp farms have achieved this high level of production as a result of their modern aquacultural techniques, as well as because Ecuador's mild climate permits year-round cultivation. Over 20 different shrimp products are exported from the country, including whole shrimp, shrimp tails, and frozen blocks of shrimp. Ecuadorian shrimp are known for their flavor, firmness, and color. The chief markets for Ecuadorian shrimp are Japan, the European Union, and the United States, which accounts for over 50% of all Ecuadorian shrimp exports.

Tuna is one of Ecuador's principal seafood exports and is exported fresh, frozen, and canned in brine and oil. Special packing in tomato sauce and other liquids is also available from select canneries. Over 30 countries import tuna products from Ecuador, including Chile, Colombia, France, Germany, Japan, Spain, and the United States.



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