Rio de Janeiro has a long fishing history, and at one time held the title of highest fishing yield of all states. 'Bacalhau', or Cod, is a very popular fish in Brazil, and the word now refers to a delicately honed national dish, famously enjoyed at Christmas. Bacalhau was introduced to Brazil by the Portuguese court in the early 19th Century.

An impressive number of seafood meals come from the Northeast of Brazil. 'Moqueca de Peixe,' a fish stew that originates from indigenous tribes in Bahia, is traditionally cooked in a clay pot, with coconut milk, palm oil and a choice selection of fish. 'Acarajé' is a wonderfully unique African-Brazilian dish made of traditional black-eyed beans, onion, salt and palm oil, first recorded in Bahia in 1916. The ingredients are rolled into a ball, somewhat like a falafel, which is then cut in half and served with a filling of pigweed, steamed shrimp, pepper and salad.