In Arraial do Cabo’s waters, Lagos em Ação offers dives into the marine farm and tastings of sustainably grown oysters.
Since 2008, Lagos em Ação brings together traditional fishermen, scientists, and environmentalists. They advance sustainable oyster and seafood farming in the Arraial do Cabo Marine Extractive Reserve (RESEX).
The multitrophic system integrates mollusks, algae, and fish for balance. Protected waters and local upwelling deliver exceptional quality.
It’s a product with unique quality, produced in upwelling waters that totally change the flavor—very tasty oysters.
Murilo Marins, Lagos em Ação coordinator, highlights this standout taste.
Immersive Marine Farm Adventure
Since October, visitors enjoy guided freediving in the tank for 15 to 30 minutes. They follow the oysters from start to harvest.
This multifunctional tank farms native fish and drives environmental education. It also hosts tourists arriving by ferry.
The tank works as a multifunctional space: beyond native fish farming, it hosts guided freediving for tourists from the ferry, and serves as a platform for environmental education actions.
The effort boosts the local economy and empowers artisanal fishers. Its education focus comes from FUNBIO’s Environmental Education project via a Conduct Adjustment Agreement.
The design employs recycled materials for minimal impact in the RESEX. ICMBio and the Deliberative Council oversee rules under the management plan.
Lagos em Ação promotes experiential tourism over mass tourism. Guests immerse in local culture beyond a basic boat trip.
Sustainability on Every Plate
Monique Gabiatti from Polvo Bar and Polvo Marisqueria in Botafogo (RJ) partners for a year. She praises Lagos em Ação‘s hands-on, family-driven work.
In search of the best shells, I found them. A beautiful project full of love, without government aid—it needs us chefs.
The restaurant marks seafood sources, like Arraial mussels and scallops. This bridges local producers with urban diners.
Fresh oysters lead orders. For Monique, they shine in dishes and draw repeat customers.
Credit: Joaquim Lima
