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Tambaqui is a species of freshwater fish, originating from the Amazon basin, which stands out for its flavor, soft meat and health benefits. It is one of the most consumed and appreciated fish in Brazil, both in regional and national cuisine. In this article, we will learn a little more about this fish, its characteristics, its breeding and its recipes.
Characteristics of tambaqui
The tambaqui is a fish with scales, with a robust and rounded body, which can measure up to one meter in length and weigh up to 30 kilos. Its color varies from gray to black, depending on the environment in which it lives. It has strong, molariform teeth, which it uses to break fruits and seeds that fall into the water, its main source of food.
The tambaqui is a migratory fish, which moves between rivers and floodplains, according to the water cycle. During the flood season, he takes advantage of the abundance of food in the flooded areas. During the dry season, it returns to rivers, where it reproduces. Therefore, it can live up to 20 years and become sexually mature from the age of three.
Tambaqui is a fish that is easy to adapt and grows quickly, which makes it a great option for fish farming. It can be raised in tanks, nurseries or ponds, as long as the appropriate conditions of temperature, oxygen, pH and food are respected. This fish feeds on food, fruits, seeds, insects and small crustaceans.
Breeding is an important economic activity for many regions of Brazil, especially in the North and Central-West. In addition to generating income and employment, fish farming contributes to the conservation of the species, which is threatened with extinction in the wild, due to predatory fishing, environmental degradation and the construction of dams.
Recipes with tambaqui
Tambaqui is a versatile fish, which can be prepared in different ways: roasted, fried, boiled, grilled, stewed, etc. It goes well with various seasonings and side dishes, such as farofa, vinaigrette, pirão, rice, salad, etc. One of the most traditional recipes is grilling, typical of Amazonian cuisine, which consists of roasting the whole fish on the grill, with salt and lemon.
Another very popular recipe is stuffed tambaqui, which can be made with banana, cabbage, bacon, shrimp farofa, etc. The fish is opened in half, stuffed with farofa and placed in the oven. The result is a tasty and succulent dish that can be served on special occasions.
This can also be used to make stew, moqueca, escondidinho, dumplings, pâté, etc. The possibilities are endless and depend on each person's creativity and taste. The important thing is to take advantage of this delicious and nutritious fish, which is part of Brazilian culture and gastronomy.