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The vinasse is a by-product generated during the manufacture of alcohol from sugarcane fermentation. Rich in organic matter, it is known that the vinasse has the potential to be used as a source of nutrients for plants as well as microorganisms. In this study, the fungiPleurotus sajor-caju, P. ostreatus, P. albidusandP. flabellatuswere cultivated in vinasse and utilised as a complementary diet forDanio reriofish. The fungi mycelia cultured in vinasse for 15 days were lyophilised and offered to the fishes at a rate of 2% (medium/body weight) for 28 days.P. albidusproduced the highest biomass (16.27 g L−1). Bromatological analysis of mycelia showed similar values to commercial rations. Toxicity tests showed that fish survival was 100% and no significant biomass loss was observed, indicating that the tested fungi grown in vinasse showed no toxicity. Our results showed that vinasse is a promising by-product for fungal growth and the mycelia ofPleurotussp. fungi can be included in the diets of fish as a nutritional supplement. [ABSTRACT FROM AUTHOR]