Oyster Path: From Sea to Sustainable Table

In Arraial do Cabo’s waters, Lagos em Ação offers a dive into the oyster marine farm and tasting of sustainably farmed oysters.

Since 2008, Lagos em Ação has united traditional fishermen, scientists, and environmentalists to boost sustainable farming of oysters and other seafood in the Arraial do Cabo Marine Extractive Reserve (RESEX).

The multitrophic system balances mollusks, algae, and fish, ensuring top quality from protected waters and local upwelling.

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, praises the distinct taste.

Immersive Marine Farm Experience

Since October, visitors snorkel the tank for 15 to 30 minutes guided. They trace oysters from start to finish.

This multifunctional tank raises native fish, supports environmental education, and welcomes tourists from nearby boats.

The tank works as a multifunctional space: beyond native fish farming, it hosts guided freediving for tourists, and serves as a platform for environmental education actions.

The project bolsters local economy and honors artisanal fishermen. Its educational angle stems from an Environmental Education initiative managed by FUNBIO through a Conduct Adjustment Agreement.

The setup fits RESEX conditions using recycled materials for minimal environmental impact. ICMBio and the Deliberative Council enforce rules per the management plan.

Lagos em Ação champions experiential tourism over mass visits. Guests embrace local culture beyond a mere boat ride.

Sustainability in Every Bite

Monique Gabiatti of Polvo Bar and Polvo Marisqueria in Botafogo (RJ), a one-year partner, values the hands-on, family-run effort of Lagos em Ação.

In search of the best shells, I found them. A beautiful project full of love, without government aid—it needs us chefs.

The eatery labels seafood origins, like Arraial mussels and scallops. This links local producers to city diners.

Fresh oysters top the menu. For Monique, quality ingredients star in dishes and drive demand.

Credit: Joaquim Lima