Fish represent a fundamental part of marine biodiversity and Peruvian cuisine. However, consumption tends to focus on a few species, leaving aside a wide variety that is part of the ecosystem.

Exploring fish from a broader perspective allows us to understand their differences in flavor, texture, and behavior according to the season. Each species has its own characteristics that influence its use in cooking and how it should be prepared.

This catalog brings together both well-known and less explored species, incorporating information on their origin, availability, and particularities. An approach that seeks to broaden knowledge and diversify the way fish is consumed, increasing the value of underutilized species and reducing pressure on overexploited ones.