Market
Frozen mahi-mahi (locally “perico”/“dorado”, Coryphaena hippurus) is a major artisanal capture product in Peru and is strongly export oriented, with the United States cited as the main destination market. The fishery is managed with a defined national season (typically 1 October–30 April) and catch limits set by PRODUCE based on IMARPE monitoring, with landings and supply linked to key ports such as Paita. U.S. market access is exposed to the Marine Mammal Protection Act (MMPA) import provisions effective 1 January 2026, which can restrict imports if Peru’s fishery does not meet “comparability” requirements; Peru has issued measures specifically aimed at maintaining perico exports to the U.S. Export products are commonly processed and frozen onshore into fillets/loins/portions (e.g., IQF/IWP/IVP) supported by SANIPES export sanitary certification.
Market RoleMajor artisanal capture fishery and export supplier (U.S.-focused) for frozen mahi-mahi products
Domestic RoleEconomically important artisanal fishery supporting jobs and coastal livelihoods, with both domestic supply and export processing chains
Market GrowthNot Mentioned
SeasonalityPeru manages a defined perico/mahi-mahi fishing season typically from October to April, with CPUE peaks reported in austral summer months (notably November–January) and a closed period outside the season.
Risks
Market Access HighU.S. imports can be prohibited under NOAA’s Marine Mammal Protection Act (MMPA) import provisions if Peru’s perico/mahi-mahi export fishery does not maintain a comparability finding and effective bycatch-mitigation standards; this is a direct continuity risk because the U.S. is repeatedly cited as the primary destination for perico exports.Contract only with export-eligible vessels/operations aligned to the mandated gear and monitoring expectations, maintain auditable bycatch-mitigation and compliance records, and verify current NOAA comparability status for the specific fishery before contracting volumes.
Sustainability MediumIncidental capture of sea turtles is explicitly recognized as a concern in Peru’s artisanal mahi-mahi/perico longline context, creating reputational and buyer-audit risk and potentially triggering additional mitigation requirements.Require documented bycatch-mitigation practices (crew training, safe release protocols, appropriate hooks/handling tools where applicable) and align supplier practices with buyer sustainability programs.
Seasonality MediumPerico fishing is managed under a defined season (commonly October–April) and can be subject to catch limits and in-season adjustments; off-season supply reliance shifts to frozen inventory, and quota/season changes can tighten raw material availability for processors.Build freezer inventory and contracting plans around the regulated season window, monitor PRODUCE/IMARPE updates during the season, and diversify landing-port sourcing within Peru to reduce localized disruptions.
Food Safety MediumMahi-mahi is recognized by FDA as a histamine (scombrotoxin) concern species if time–temperature controls fail; temperature abuse during harvest handling, receiving, or pre-freezing steps can lead to detentions and recalls in destination markets.Implement HACCP-based controls emphasizing harvest vessel records, receiving sensory/temperature checks, rapid chilling/freezing, and verification testing programs aligned with FDA seafood hazards guidance for histamine control.
Logistics MediumFrozen export formats depend on reliable reefer logistics and uninterrupted cold chain from Peruvian ports; disruptions can cause delays, quality claims, and higher rejection risk if temperature integrity cannot be demonstrated.Use validated cold-chain monitoring (continuous temperature logging), define contingency routing/cold storage options at origin, and align shipping schedules with seasonal landing peaks to reduce bottlenecks.
Sustainability- U.S. MMPA marine-mammal bycatch comparability requirements as a gatekeeper for continued access to the U.S. market for perico/mahi-mahi products
- Sea turtle bycatch risk in artisanal longline mahi-mahi/perico fisheries and the need for mitigation practices (e.g., handling/release improvements)
- Legality and traceability expectations increasing in key export markets (documented emphasis on traceability in Peruvian export promotion and industry initiatives)
Labor & Social- High livelihood exposure: changes in export compliance (especially U.S. access) can directly affect thousands of artisanal fishing households and jobs across extraction-to-processing chains.
FAQ
Which Peruvian authority issues the sanitary certificate for exporting frozen mahi-mahi (perico)?SANIPES issues the official export sanitary certificate in Peru for fishery products, confirming the shipment meets the sanitary requirements of the destination market.
When is Peru’s perico/mahi-mahi fishing season typically open?Peru commonly manages perico fishing with a season running from about 1 October to 30 April, with closures outside that window; in-season measures can also include catch limits.
What is the biggest risk to Peru’s frozen mahi-mahi exports to the United States?The most critical risk is U.S. market access under NOAA’s Marine Mammal Protection Act (MMPA) import provisions: if Peru’s fishery does not maintain a comparability finding and effective bycatch-mitigation standards, imports from that fishery can be prohibited.