Prepare your native style of freshly caught Piranha with these Brazilian recipes. Cachama, a farmed species related to Piranha, is often used where Piranha is not available locally. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) which also come from the Amazon and Orinoco basins can also be used. Two species of Cachama cultivated commercially in Central and South America are the white (Piaractus brachypomus) and the black (Colossoma macropomum). If one of these products is not available where you live, any firm white fish or tenderloin will suffice. Here are four delicious ways to prepare your Piranha:
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Piranha in tomato sauce

ingredients:

Piranha, whole, cleaned and flaked

4 firm and ripe tomatoes

1 medium onion, finely chopped

2 tablespoons finely chopped fresh parsley

half a cup of water

2 tablespoons of margarine

salt and pepper to taste

Instructions:

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

Add half 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 it on a hot serving platter.

Reduce the mixture in the pan for an additional 5 minutes until thickened and pour over the Piranha.

Brazilian piranha soup

ingredients:

Piranha, whole fish (or heads)

seasonal green vegetables or to taste

carrots, peeled and sliced ​​or diced

yams, peeled and cut

onions, whole, small or quartered

salt and pepper to taste

1 or 2 small peppers to spice things up a bit

small ginger root, coarsely chopped

1 or 2 lemons or limes, sliced ​​or quartered

Instructions:

Boil the whole fish in vegetable broth with spices and pieces of ginger. Add fresh cut vegetables. Remove the larger bones and fins from the fish. Slice the lemon or lime as a garnish. Do not forget that the head is an aphrodisiac and is often served separately. Soup can also be made entirely from piranha heads if desired.

Fried piranha

ingredients:

One medium-sized whole Piranha for each serving

2 or 3 cloves of garlic

salt and pepper

sprig of fresh parsley

lemon or whole lime

1 or 2 whole ripe tomatoes, sliced

small amount of seasoned flour or corn flour

Instructions:

Clean and flake the fish thoroughly. Make a series of diagonal cuts along both sides of the fish, from top to bottom. Crush the garlic cloves and mix with salt and a little pepper. Rub this mixture into the cups along the sides of the fish. Wrap with a damp banana leaf (or a damp paper towel). Leave to marinate for 30 minutes to an hour. Some Colombian cooks leave it in the refrigerator overnight. Heat fresh cooking oil on high heat in a large skillet. Lightly sprinkle marinated fish with seasoned flour or corn flour. Fry the golden brown on each side, carefully turning the fish after browning. Serve hot garnished with tomato slices and lemon or fresh lime juice squeezed over the fish.

Grill Piranha Amazon Style

Grilling freshly caught fish over an open fire is always a tasty way to enjoy a fresh catch. Use a whole cleaned and chipped fish, rub it lightly with oil, season it with salt and pepper or other available spices, then place it on a grill, about 4 to 6 inches from the fire. In the wild, you can use a frame of small twigs and shaved sapling to position the fish on the fire. Cover the fish with a banana leaf (or aluminum foil) and cook until the fish is brown on the underside, about 6 to 8 minutes. Carefully turn the fish over and continue until the flesh near the bone is found (check with the tip of a small knife or long fork), in about 8 to 10 minutes. Small fish generally work best using this method, especially in the jungle.