There are hundreds of species of often superb edible fish and shellfish in Brazil and the waters surrounding it, which are generally exceptionally unpolluted. Here are just a few that we have come across on our local market. There are many others available from time to time, some with no common English name. Please note that the names in both English and Portuguese may cover a sometimes large number of different, but usually related species, for example “grouper”. (*) indicates freshwater fish. For more info please go to: ifraser57@hotmail.com.
Aliche – (Small) Anchovy, usually sold preserved in oil in delicatessens.
Anchova – (Large) Anchovy (tremendous with pizza)
Atum – Tuna (becoming an endangered species, which is reflected in the price)
(A)badejo – Grouper ( one of the best of the groupers)
Bagre – Rock Salmon, Catfish
Bonito – (Small) Tuna
Cação - Carpet Shark (usually cooked in coconut milk, Bahian style, delicious)
Camarão – Shrimp/ Prawn (sometimes*, many different varieties, all delicious)
Caranguejo – Crab (usually the large variety)
Cavalo – Grouper
Cherne/ Xerne – Wreckfish (one of my personal favorites, but not often seen)
Cioba – Red Snapper (very handsome; you can usually get it cut into small steaklets)
Corimbatá – Mudsucker* (despite its unprepossessing English name, quite tasty)
Corvina – Whitemouth Croaker (don’t be put off by the name; it’s tasty)
Dourado – John Dory (sometimes*, really delicious)
Enguia – Eel (often *)
Garupa – Grouper
Jaú – Giant Catfish* (reputedly the largest freshwater fish, bland but OK with spices)
Lagosta – Lobster
Langostim - Freshwater Crayfish*
Linguado – Sole
Lula – Squid (fried in peppery batter and served with lime, a top starter)
Manjuba – kind of Anchovy (top starter, needs no accompaniment except maybe lime).
Merluza – Sea Bass
Mexilhões – Mussels, Clams
Namorado – Sandperch (wonderful for BBQ)
Pacu – Flatfish* (one of the best freshwater fish)
Pargo – Sea Bream (delicious, but with a lot of small bones)
Pintado – Spotted Catfish* (tasty but oily, needs special cooking, see recipes)
Piraputanga – Freshwater Fish (no common name, excellent for BBQ)*
Pulpo – Octopus (serve Brazilian style with a heavy tomato sauce and some chili)
Peixe Espada – Largehead Hairtail (not to be confused with swordfish, not Brazilian)
Robalo – Snook (a sort of very superior mackerel, highly recommended)
Salmão – Pacific Salmon* (usually wild from Chile, absolutely superb, if rather pricey)
Siri – Crab (often served as a starter in the shells)
Tainha – Grey Mullet (cheap, plentiful and tasty)
Tilápia – Ciclid Fish* (cheap, but needs careful cooking to remove the “muddy” taste)
Trilha – Red Mullet (in Europe, Salmonete)
Vongole – Whelks (unpolluted)
