The amazonian cooking is characterized by the use of fishes from the Amazone river and its affluents. They are cooked in many ways: grilled, stir-fried, deep-fried, boiled, steamed, …. Local plates such as the fish in a leaf (pescado a la hoja) or Patarashca are very emblematic of the amazonian cooking. Here is a review of some fishes you’ll be able to eat in the Peruvian amazonian forest:
Paiche, the king
It is the biggest fish you can find in the Amazone river… 2m long maximum for a weight of up to 150kg. Its scale are very strong and piranha bites are not effective on them… And, it is absolutely delicious… its flesh is very flavoury, has a very good consistency and has very few bones. Now people of the Amazone breed it. Stir-fried or grilled, you’ll be able to appreciate the delicate flouvor of its flesh.
Doncella, the tigre of the Amazone river
The Doncella is a very big catfish from the Amazone river. Its is also called tiger fish because of its black stripes. Besides this features, it is a very delicious fish that you can find easily in Iquitos or Tarapoto.
It is possible to cook it in a Patarashca, see above, or “a la hoja” or stir fried.
Carachama, prehistoric fish
Palometa, piranha cousin’s
obviosuly there are more fishes… and there are as well protected species that shouldn’t be eaten but are found easily on the market.