Acetes americanus
This micro freshwater shrimp, ranging in size from 0.3 to 1.2 inches, appears in April and May in the rivers of Pará, Tocantins and Amapá, especially at the mouth of Tocantins and Tapajós rivers, near Santarém. In fairs and markets of cities like Belém, it is sold in dried and salt-cured versions. With a distinctive flavor, it is used in savory pies, stews, soups, frittatas, farofas (seasoned manioc flour), and in mojica (or mujica), a traditional dish from Pará consisting of seasoned fish broth that is thickened with manioc flour to give it a mush consistency.
