| Prepare your freshly-caught Piranha native style, | | | | Boil whole fish in vegetable stock with spices and |
| with these Brazilian recipes. Cachama, a | | | | pieces of ginger. Add fresh cut up vegetables. |
| Piranha-related farm-raised species, is often used | | | | Remove bones and larger fins from the fish. Slice |
| where Piranha are not locally available. Cachama (in | | | | lemon or lime as garnish. Remember, the head is |
| Colombia) and Tambaqui or Pacu (in Brazil) which | | | | an aphrodisiac and is often served separately. The |
| also originate in the Amazon and Orinoco River | | | | soup can also be made entirely from Piranha |
| basins can likewise be used. Two Cachama | | | | heads if desired. |
| species cultivated commercially in Central and | | | | Fried Piranha |
| South America are the white one (Piaractus | | | | Ingredients: |
| brachypomus) and the black one (Colossoma | | | | A medium-sized whole Piranha for each serving |
| macropomum). If one of these is not available | | | | 2 or 3 cloves of garlicsalt and peppersprig of |
| where you live, any firm white-fleshed fish or | | | | fresh parsleywhole lemon or lime |
| fillets will amply suffice. Here are four delicious | | | | 1 or 2 whole ripe tomatoes, slicedsmall quantity of |
| ways to prepare your Piranha: | | | | seasoned flour or corn meal |
| Piranha in Tomato Sauce | | | | Directions: |
| Ingredients: | | | | Clean and scale the fish thoroughly. Make a series |
| Piranha, whole, cleaned and scaled | | | | of diagonal cuts along both sides of the fish from |
| 4 firm, ripe tomatoes | | | | top to belly. Crush the garlic cloves and mix with |
| 1 finely chopped medium-sized onion | | | | the salt and a little pepper. Rub this mixture into |
| 2 tablespoons of finely chopped fresh parsleyhalf | | | | the cuts along the sides of the fish. Wrap with a |
| a cup of water | | | | damp banana leaf (or a moistened paper towel). |
| 2 tablespoons of margarinesalt and pepper to | | | | Allow to marinate for 30 minutes to an hour. |
| taste | | | | Some Colombian cooks leave refrigerated |
| Directions: | | | | overnight. Heat some fresh cooking oil to a high |
| Peel and cut tomato into small cubes. Put half the | | | | temperature in a large frying pan. Sprinkle the |
| tomatoes and onion into a large frying pan, place | | | | marinated fish lightly with seasoned flour or corn |
| the cleaned Piranha on top then cover it with the | | | | meal. Fry golden brown on each side, turning the |
| rest of the tomato, onion and parsley. Add the | | | | fish carefully after browning. Serve hot garnished |
| salt and pepper. | | | | with sliced tomato and fresh lemon or lime juice |
| Add half of the water and cook covered over a | | | | squeezed over the fish. |
| low fire for about 20 minutes or until the fish can | | | | Grilling Piranha Amazon Style |
| be easily pierced with a fork. | | | | Grilling fresh-caught fish on an open fire is always |
| Carefully remove the Piranha from the pan and | | | | a tasty way to enjoy a fresh catch. Use a whole |
| place on a warm serving dish. | | | | cleaned and scaled fish, rub it lightly with oil, |
| Reduce the mixture in the frying pan for an | | | | season it with salt and pepper or other available |
| additional 5 minutes until thickened and pour over | | | | spices, then place it on a grill, about 4 - 6 inches |
| the Piranha. | | | | from the heat. In the wild you can use a |
| Brazilian Piranha Soup | | | | framework of small twigs and shaved saplings to |
| Ingredients: | | | | position the fish over the fire. Cover the fish with |
| Piranha, whole fish (or heads)green vegetables in | | | | a banana leaf (or foil), and cook until the fish is |
| season or to tastecarrots, peeled and sliced or | | | | brown on the underside, approximately 6 - 8 |
| dicedyams, peeled and cut uponions, whole small | | | | minutes. Turn the fish carefully and continue until |
| or quarteredsalt and pepper to taste | | | | the flesh near the bone is (check with the tip of a |
| 1 or 2 small chilies to spice things up a bitsmall | | | | small knife or long fork), in approximately 8 to 10 |
| ginger root, coarsely chopped | | | | minutes. Smaller fish usually work best using this |
| 1 or 2 sliced or wedged lemons or limes | | | | method, especially in the jungle. |
| Directions: | | | | |