Top 3 Peruvian Fishes

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. Pirarucu is often used in the preparation of ceviches or cooked in a sauce of cocona (a tropical citrus fruit), and it is also said to taste delicious when breaded or battered before being pan-seared. Also referred to as pirarucu, this fish is available in markets and fine-dining restaurants throughout South America. Plummeting numbers of this fish (due to over-fishing) have led to various initiatives to preserve the species, and for now, these initiatives have successfully ensured paiche's safetyExpand

Peruvian silverside or Chilean silverside (lat. Odontesthes regia), locally known as pejerrey (although this name denotes various South American fish species), is a species of neotropical silverside native to the Pacific coast of South America, mainly present in the waters of Peru and Chile. It has a streamlined body of small size with shiny, silver-colored sides and tender flesh, making it suitable for various culinary preparations, especially those that highlight the freshness of the fish.Expand