Pesca, salga e comercialização do bandeirado Bagre bagre (Linnaeus, 1766) (Siluriformes: Ariidae), desembarcado em Vigia de Nazaré, Pará, Brasil.

Abstract

Fishing is a fundamental activity for the supply of animal protein of high nutritional value, being indispensable to food security. In the state of Pará, the municipality of Vigia de Nazaré stands out as the second largest landing port of fish, with its economy strongly linked to fishing activity. Among the resources landed, the gafftopsail catfish (Bagre bagre) is traditionally appreciated and holds cultural and economic relevance. Nevertheless, detailed studies on the exploitation of this species remain scarce, reinforcing the need to understand its particularities to support strategies for sustainable management. This study aimed to describe the fishing, preservation, and commercialization of B. bagre in Vigia de Nazaré. Semi-structured questionnaires were applied, containing specific questions regarding fishing periods and locations, types of gear, frequency of activity, vessel characteristics, conservation procedures, and forms of commercialization. Information was collected on the regional designation of vessels, hull construction material, presence of deck and cabin, type of propulsion, engine power, length, cargo capacity, number of crew members, fishing gear employed, duration of trips, preservation methods, and market destinations. The results indicated that the vessels used are wooden, have a spacious deck that facilitates on-board activities, and are equipped with central engines. The capture of B. bagre is mainly carried out using bottom longlines, consisting of a main line from which secondary lines with hooks are set. Regarding frequency, 60% of fishers operate five days a week (Monday to Friday), and 40% six days (Monday to Saturday), characterizing the routine known as “chega-e-vira.” The fishery of B. bagre represents one of the pillars of the local economy, and the information obtained constitutes an important database to guide fisheries management, aiming at both product quality and the sustainable use of the resource. In the municipal fish market, the salting process is a traditional practice essential for the preservation and enhancement of B. bagre’s flavor. The method includes the selection of specimens, cleaning, salting, and drying, ensuring greater product durability. Beyond its technical importance, salting is deeply associated with the cultural identity and local trade, playing a relevant role in maintaining the traditional practices and knowledge of the fishing community of Vigia de Nazaré.