Fish as feed inputs for aquaculture: practices, sustainability and implications

332 Fish as feed inputs for aquaculture – Practices, sustainability and implications

TABLE 5

Anchoveta landings by port (thousand tonnes)

2004 2005

Total 8 797 8 628

Paita 370 193

Parachique 266 199

Bayovar 441 293

Chicama 1 226 575

Coishco 538 427

Chimbote 1 597 1 292

Samanco 176 173

Casma 238 147

Huarmey 307 330

Supe 506 629

Vegueta 402 439

Huacho 185 228

Chancay 753 786

Callao 625 606

Tambo de Mora 179 312

Pisco 262 940

Atico 62 233

La Planchada 40 197

Matarani 50 112

Mollendo 29 73

Ilo 546 443

2.4.1 Fishing areas

The raw materials, the bases of Peruvian fisheries, are resources subject to continuous

changes due to climatic and ecological conditions in their natural habitat. Due to the

system of currents and upwelling in the Peruvian sea, a broad biological diversity with

its own population dynamics can be found.

The regions of the Peruvian sea where this marine diversity is found are classified as

coastal, neritic and oceanic. The neritic region can be subdivided into pelagic, demersal

and benthic regions. The pelagic-neritic region is the most productive, with species like

anchoveta supporting over 90 percent of the national fisheries, in addition to Chilean

jack mackerel and chub mackerel, which are still underexploited. In the demersal-neritic

region, species like South Pacific hake are the main species landed in this region.

In Peru, however, the pelagic fishery is the most important. The areas and seasons

change depending on the target species. Anchoveta, for example, is fished throughout

its entire distribution, from 4° S to the southern borderline. In general, in the north

and central areas, this species is caught within a coastal strip from 30 to 50 miles and

while in the southern area, this species is caught within a coastal strip of 20 miles. It is

located in three large areas:

• 7º to 10º30’ S latitude between Pimentel and Supe, Chimbote being the main
  landing port;


• 11º to 14º S latitude between Huacho and Pisco, the latter being the main landing
  port; and


• 15º to 18º S latitude between San Juan and Ilo, the latter being the main landing
  port.
  Anchoveta are generally found in waters with temperatures ranging between 14 and
  22 °C, with an average temperature of 19.5 °C, salinity between 34.9 and 35 ppt and
  depths ranging from the surface down to 70 m. In the spring and summer, anchoveta
  are concentrated in shoals located within 30 miles of the coast. In autumn and winter,
  they are dispersed along a broader coastal strip, which can be as distant as 100 miles
  from the coast if the water is particularly cold.