A List Of Animals Found In The Amazon Rainforest Preparing Piranha: Four Delicious Recipes for Adventuresome Eating

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Preparing Piranha: Four Delicious Recipes for Adventuresome Eating

Prepare your freshly caught Piranha in style with these Brazilian recipes. Cachama, a species related to Piranha farming, is often used where Piranha is not available in the area. Cachama (in Colombia) and Tambaqui or Pacu (in Brazil) that are also found in the Amazon and Orinoco Basins can also be used. The two Cachama species cultivated commercially in Central and South America are the white (Piaractus brachypomus) and the black (Colossoma macropomum). If one of these is not available where you live, any firm white-fleshed fish or fillets will do. Here are four delicious ways to set up your Piranha:

Piranha in tomato sauce

Accessories:

Piranha, whole, cleaned and sized

4 stand, ripe tomatoes

1 medium onion finely chopped

2 tablespoons of finely chopped fresh parsley

half a cup of water

2 tablespoons of margarine

salt and pepper to taste

Directions:

Peel and cut the tomatoes into small cubes. Put half of the tomatoes and onion in a large frying pan, place the 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 a low heat for about 20 minutes or until the fish is easily pierced with a fork.

Carefully remove the Piranha from the pan and place on a hot plate.

Fry the mixture in the frying pan for an additional 5 minutes until it thickens and pour over the Piranha.

Brazilian Piranha Soup

Accessories:

Piranha, whole fish (or heads)

green vegetables in season or to taste

Carrots, peeled and sliced ​​or diced

yam, peel and cut up

onion, small whole or quartered

salt and pepper to taste

1 or 2 small peppers to spice things up a bit

small ginger root, coarsely cut

1 or 2 sliced ​​lemons or limes

Directions:

Cook all fish in vegetable stock with spices and ginger pieces. Add fresh cut up vegetables. Remove the bones and large fins from the fish. A slice of lemon or lime as a garnish. Remember, the head is an aphrodisiac and is usually served separately. The soup can also be made entirely from Piranha heads if desired.

Burning piranha

Accessories:

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

a small amount of flour or corn meal

Directions:

Clean and weigh the fish properly. Make a series of diagonal cuts on both sides of the fish from top to belly. Crush the garlic cloves and mix with a little salt and pepper. As they turn the mixture into cuts along the sides of the fish. Cover with a damp banana leaf (or a damp paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian foods leave the refrigerator overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the fried fish with seasoned flour or corn meal. Fry until brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced ​​tomato and fresh lemon or lime juice poured over the fish.

Choosing Piranha Amazon Style

Grilling freshly caught fish over an open fire is always a delicious way to enjoy fresh catch. Use a whole fish cleaned and measured, add a little oil, add salt and pepper or other available spices, then place it on a glass, about 4 – 6 inches from the heat. In the wild you can use the technique of small twigs and shaved fruits to put the fish on fire. Cover the fish with banana leaves (or foil), and cook until the fish is brown on the bottom, approximately 6 – 8 minutes. Turn the fish well and continue until the flesh near the bone is cooked (check with the tip of a small knife or long fork), approximately 8 to 10 minutes. Small fish tend to work best using this method, especially in the woods.

Modifying these instructions slightly will allow you to adapt them for use with a barbeque grill. If you haven’t already, be sure to read the article “Piranha: Deadly and Delicious” which is available online at: http://EzineArticles.com/?id=72722. Buen Provecho!

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