Best Brazilian Fish Types
The pirarucu, also known as the arapaima or paiche is often dubbed "a living fossil", and is the second largest species of freshwater fish in the world, and it is believed to have been inhabiting the shallow waters of the Amazon River basin for millions of years.
This air-breathing, torpedo-shaped fish is widely renowned for its firm, white, and succulent flesh, with a delicately mild and scrumptious flavor, making it a highly appreciated gourmet delicacy of Amazonian cuisine. Owing to its firm meat, the fish easily lends itself to a variety of cooking methods including grilling, roasting, baking, steaming, smoking, and pan-searing.
Tambaqui (lat. Colossoma macropomum) is a freshwater fish native to the Amazon and Orinoco river basins in South America. It is one of the largest scaled freshwater fish species in these regions. Tambaqui has a laterally compressed body with large scales and a deep red coloration on its fins and tail.
It can grow to impressive sizes, reaching lengths of up to 1 meter (3.3 feet) and weighing over 30 kilograms (66 pounds). The species is known for its fast growth rate and the ability to adapt to different aquatic environments. Due to its large size and excellent taste, tambaqui is a highly valued food.
Boga (lat. Megaleporinus obtusidens) is a species of freshwater fish that inhabits the basins of Argentinian, Uruguayan, Paraguayan and Brazilian (where it's known as piapara) rivers, particularly the Paraná River, the Uruguay River, the São Francisco River and Río de la Plata.
It is gray fish with an emerald hue, with an elongated wide body and a small head. Boga can grow up to 70 centimeters (28 inches) and weigh up to 5 kilograms (11 pounds), but the size greatly depends on the habitat and its omnivorous feeding habits.
Carachama (lat. Pseudorinelepis genibarbis) is a type of armored catfish native to the freshwater rivers and streams of the Amazon basin in South America.
These fish are characterized by their bony plates, which cover much of their body, and by their bottom-dwelling habits. In the culinary context, especially in the Amazonian regions of countries like Peru and Brazil, carachama is a staple. It's frequently used in traditional dishes, such as soups and stews.
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