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.