The Other White Meat; Pacu-Tambaqui Fish Ribs
Pacu Ribs with Chipotle Sweet Chili Sauce Recipe
Allow me to introduce you to the wonderful and delicate Pacu or Tambaqui Fish Ribs.
I was fortunate enough to have sampled this little gem of a fish that is relatively unknown. Provided by Gulf Shrimp based in Southington, Connecticut. Gulf Shrimp Co. is an inviting, clean retail market with a bountiful selection of seafood. Gulf Shrimp Co. also has a very popular take-out business, specializing in deliciously prepared foods to take home to the family, as well as daily lunch specials. I was shown the ease of preparation and succumbed to what could almost be called a delicacy after tasting this fish that could almost be in it’s own class. According to Wikipedia, the tambaqui (Colossoma macropomum) is a freshwater fish of the subfamily Serrasalminae, family Characidae. It is also known by the names pacu, black pacu, black-finned pacu, giant pacu, cachama and gamitana.
The pacu fish gets big, up to 50-60 pounds. They are native to Brazil, and have teeth that look similar to human teeth. They are often mistaken for Pirahna’s. The largest Pacu may measure up to 50 cm and weigh 15 kg, but it usually weighs up to 8 kg. This fish is very tasty and it can be roasted or broiled; and its head makes for a delicious stew. Charboiled Pacu ribs are a success in restaurants, with its crunchy outside, soft inside and with an irresistible taste.
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Written by: Laura Raymond
Editor, Destination Cuisine
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