As Easter approaches, demand for fresh fish rises in Florianópolis, and experts reveal the best local species for the celebration.
Along the Santa Catarina coast, where artisanal fishing is part of daily life, the pre-Easter season brings an abundance of species perfect for the holiday menu. Sea bass, anchovy, croaker, and grouper are among the top choices for family feasts.
According to Rodrigo Vieira, owner of Peixaria Coqueiros at Mercadão de Coqueiros, freshness and seasonality are essential. “Easter coincides with a great time for several coastal species, which arrive with firm texture and distinct flavor,” he explains.
To ensure freshness, Vieira suggests checking simple details like bright eyes, red gills, and firm flesh. “Fresh fish has a mild, clean smell — never strong,” he notes.
For cooking, sea bass is perfect baked with herbs, anchovy shines when grilled, and croaker is ideal for stews and moquecas. Grouper, with its firm meat, performs well in the oven.
Consumer habits are also evolving. More people now seek locally sourced fish and convenient ready-to-cook cuts like fillets and steaks. “People want practicality without sacrificing quality,” Vieira says.
With free parking and a pet-friendly environment, the Mercadão de Coqueiros offers over 20 dining, shopping, and leisure options. Open Monday to Saturday, 7 a.m. to 8 p.m., and Sundays and holidays, 7:30 a.m. to 6 p.m. Follow @mercadaodecoqueiros for updates.
Photo: Divulgação
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