Michael sent a great shot of the paiche he’s using for Miami Spice at SUSHISAMBA dromo:
His dish is an Amazone Paiche Escabeche with local corn truffle crema, crispy sweet potato and snow peas.
Looking for more on paiche? Check out our other posts by clicking here.
One of our first posts on ingredient was about paiche – the giant Amazonian fish that I tasted at Malabar on our research trip to Peru this past fall. We recently worked with Cleanfish to bring paiche to NYC Restaurant Week (both SS park and SS 7) – and NYT picked it up today! (Click here to check out the article).
We’re serving it pan-seared with a miso-jalapeño glaze – mizuna and blood orange:
When Timon and I visited Mistura 2010 in Peru last month we were really interested in arapaima (paiche). It’s one of the oldest and largest freshwater fishes in the world (they average around 7 feet). Unfortunately, their popularity for local consumption has wiped out a lot of the population and they are now listed on CITES as a threatened species. But the good news is that there’s been a lot of recent effort invested into understanding this species – and growing their populations through farming. This will not only help to replenish the Amazon – but it will give us all the chance to experience the taste and delicacy of paiche.
One of our vendors, CleanFish will be sending samples soon. Stay tuned…
Photo: A Peruvian fisherman carries a massive South American paiche to a market in Iquitos, Peru. Taken by Alex Webb/Magnum Photos (1993). We found it at http://news.bbc.co.uk.
Next time we’ll take a picture of Mere carrying one.