El Niño phenomenon changes supply and puts cevicherías to the test: faced with more expensive fish, how do they adapt to avoid drowning their costs?
The warming of the sea is already altering the availability of some species and forcing seafood restaurants to diversify suppliers, adapt their menus, and absorb higher costs. In some cases, the purchase volume has dropped by up to 10% and the prices of certain products have risen by up to 25%.
