Tuesday, November 06, 2007

Preparing Piranha: Adventuresome Eating Colombian Amazon Style

Piranha: Deadly and Delicious
Say, how do you like your Piranha prepared? Not sure? Then follow these two easy-to-prepare recipes and be ready the next time you're fresh water fishing in Amazon River or Orinoco River tributaries. These can be found in the six South American countries of: Brazil, Colombia, Ecuador, Guyana, Venezuela and Peru. Since I live and work mostly in Colombia, a Piranha family variety called Cachama is a regular staple on our table at home. They grow up to 15 pounds in size but are better eating at around a pound to a pound and a half. I like mine a little bigger than that though. What? You thought these were "little" fish? Yeah, they are - in the movies. Be sure to check out the video versions of these recipe preparations online at my YouTube site. The YouTube address is: http://au.youtube.com/watch?v=5KMeJeVearM

Fried Piranha (Colombia)

A medium-sized 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 quantity of seasoned flour or corn meal


Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to 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. (see YouTube video) Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.

Grilling Piranha Amazon Style

Grilling fresh-caught fish on an open fire is always a tasty way to enjoy a fresh catch. Use a whole cleaned and scaled fish, rub it lightly with oil, season it with salt and pepper or other available spices, then place it on a grill, about 4 – 6 inches from the heat. In the wild you can use a framework of small twigs and shaved saplings to position the fish over the fire. Cover the fish with a banana leaf (or foil), and cook until the fish is brown on the underside, approximately 6 - 8 minutes. Turn the fish carefully and continue until the flesh near the bone is (check with the tip of a small knife or long fork), in approximately 8 to 10 minutes. Smaller fish usually work best using this method, especially in the jungle.
Modifying these procedures slightly will allow you to adapt them for use with a barbeque grill. If you haven’t already, be sure to read the article post; “Piranha: Deadly and Delicious” which is online at: http//whittlewadeandhook.blogspot.com/under November 2005. So, as we say in Spanish, “Buen Provecho!”

Prof. Larry M. Lynch is an English language teaching and learning expert author and university professor in Cali, Colombia. Now YOU too can live your dreams in paradise, find romance, high adventure and get paid while travelling for free. Need professional, original salt or fresh water fishing related content, articles or photos, graphics and images for your fishing / outdoor blog, newsletter, e-zine or website? Have a question, request, or want to receive more information or to be added to his articles and information mailing list? Contact the author at: lynchlarrym@gmail.com/

Labels: , , , , , ,


Post a Comment

<< Home