Top 6 South American Freshwater 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

Trucha Patagónica or Patagonian trout is considered a delicacy in the Argentine and Chilean region of Patagonia, where the fish thrives in glacial lakes, rivers, and streams. Several trout species have been introduced to the area in the early 20th century, including sea-run brown trout (Salmo trutta), rainbow trout (Oncorhynchus mykiss), brook trout (Salvelinus fontinalis), and lake trout (Salvelinus namaycush). Although it can be prepared in various ways, trout is traditionally cooked on the grill, a specialty known as trucha a la parilla. Other common ways to enjoy this fish include pan-fried or baked trout fillets, smoked trout (trucha ahumada), and trout combined with pasta or simmered in creamy sauces. Typical accompaniments served with Patagonian trout include lemon slices, potato fries, sweet potatoes, rice, and fresh salads.Expand

THIS SPECIES IS AT RISK OF EXTINCTION. Also known as Prochilodus magdalenae, bocachico is a medium-sized fish endemic to Colombia, living in the shallow water of the Atrato, Cauca, Sinú, Ranchería, Claro, and Magdalena rivers and nearby swamps. This fish can reach a length of 50 centimeters, and its name refers to its small mouth with small teeth which are located on the lips. It has silvery scales, while the fins vary in color from pink to red. In the past, bocachico was one of the main sources of income for fishermen in the Caribbean region of Colombia, while the local population used it in soups or fried it. The fish also ate decomposing organic material, thus helping to clean the water, but in the 1990s, catches started to decline, and nowadays bocachico is at risk of extinction due to two factors – overfishing in previous decades and hydroelectric works which have destroyed bocachico’s natural habitat in the process.Expand

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. It has white, flaky meat and is most commonly prepared on a grill (parrilla). Expand