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Preparing piranha: four delicious recipes to eat with adventure

Prepare your freshly caught piranha the native way, with these Brazilian recipes. Cachama, a farm-raised species related to piranhas, is often used where piranhas are not locally available. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) can also be used, which are also native to the Amazon and Orinoco river basins. Two species of Cachama commercially cultivated in Central and South America are the white (Piaractus brachypomus) and the black (Colossoma macropomum). If one of these isn’t available where you live, any firm white meat fish or steak will suffice. Here are four delicious ways to prepare your Piranha:

Piranha in Tomato Sauce

Ingredients:

Piranha, whole, clean and without scales

4 firm, ripe tomatoes

1 medium onion finely chopped

2 tablespoons finely chopped fresh parsley

half cup water

2 tablespoons of margarine

salt and pepper to taste

Addresses:

Peel and cut the tomatoes into small cubes. Put half of the tomatoes and onion in a large pan, place the cleaned piranha on top and cover with the rest of the tomato, onion and parsley. Add the salt and pepper.

Add half of the water and cook, covered, over low heat for about 20 minutes or until the fish can be easily pierced with a fork.

Carefully remove the piranha from the pan and place on a warm serving plate.
Reduce the mixture in the pan for 5 more minutes until thickened and pour over the Piranha.

Brazilian Piranha Soup

Ingredients:

Piranha, whole fish (or heads)

seasonal vegetables or to taste

carrots, peeled and sliced ​​or diced

sweet potatoes, peeled and diced

onions, small whole or quartered Save $

salt and pepper to taste

1 or 2 small chilies to spice things up a bit

small ginger root, coarsely chopped Save $

1 or 2 lemons or limes sliced ​​or wedged

Addresses:

Boil the whole fish in vegetable broth with spices and pieces of ginger. Add fresh cut vegetables. Remove the bones and larger fins from the fish. Lemon or lime wedges as a garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely with piranha heads if desired.

fried piranha

Ingredients:

One medium size whole piranha for each serving

2 or 3 cloves of garlic

salt and pepper

sprig of fresh parsley

whole lemon or lime

1 or 2 whole ripe tomatoes, sliced

small amount of seasoned flour or grits

Addresses:

Clean and scale the fish well. Make a series of diagonal cuts along both sides of the fish from the top to the belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or damp paper towel). Let marinate for 30 minutes to an hour. Some Colombian cooks leave it refrigerated overnight. Heat some fresh cooking oil over high heat in a large skillet. Dust the marinated fish lightly with seasoned flour or grits. Fry brown on both sides, turning the fish carefully after browning. Serve hot garnished with tomato slices and fresh squeezed lemon or lime juice over the fish.

Amazon style grilled piranha

Grilling fresh fish over an open fire is always a tasty way to enjoy fresh catch. Take a clean, scaled whole fish, rub lightly with oil, season with salt and pepper or other available spices, then place on a grill about 4 to 6 inches from the heat. In the wild, you can use a frame of small branches and shaved saplings to place the fish over the fire. Cover the fish with a banana leaf (or aluminum foil) and cook until the fish is golden brown on the bottom, about 6 to 8 minutes. Carefully flip the fish and continue until the meat is close to the bone (check with the tip of a small knife or long fork), about 8 to 10 minutes. Smaller fish generally do better with this method, especially in the jungle.

Slightly modifying these procedures will allow you to adapt them for use with a barbecue grill. If you haven’t already, be sure to read the article “Piranha: Deadly and Delicious” online at: http://EzineArticles.com/?id=72722. Enjoy!

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