Seattle Fish Company of New Mexico

Arapaima / Paiche Save as PDF

Arapaima (Arapaima gigas), also called Paima and Pirarucu, is a large freshwater fish native to the Amazon and Essequibo basins of South America. It is also colloquially known as Paiche (pronounced pie-CHAY or pie-CHEE). One of the largest freshwater fish in the world and the largest fish in the Amazon, Arapaima can reach sizes of over 440 pounds and 15 feet in the wild, although currently most wild Arapaima are much smaller.

Its wonderful flavor and firm, meaty texture have made Arapaima a delicacy in Brazil and Peru. It is growing in popularity in the US as a unique and versatile seafood and a great alternative to halibut and Chilean seabass.

Arapaima was overfished during the 1980s and strict regulations were placed on the fishery in Brazil, banning the fishing of Arapaima. This continued until sustainable farming practices were established.

Today, sustainable fish farms have reduced pressure on the wild Arapaima stocks, helped restock some of the more severely depleted areas, and expanded the market for Arapaima from local to global. This has helped provide economic health and support to the fish farmers and their villages. Our Arapaima comes from responsible farms located in the Amazonian basin in Brazil.

Arapaima have barely changed in more than 5 million years. Unlike other fish that get their oxygen from water through their gills, Arapaima are surface breathers, making them perfectly adapted to low-oxygen waters of the Amazon in the wild and smaller fish ponds on farms.

Arapaima not only thrive in smaller fish ponds, but they are easier to raise and faster growing than other species such as salmon. It takes less than one year for an Arapaima to reach 9 kg, under optimal growing conditions.

Arapaima is not currently rated by Monterey Bay Aquarium’s Seafood Watch®.

Sources
	Species Name Arapaima gigas
	Source Amazonian basin in Brazil.
	Seasonality Year-round.
	Fishing Method Farm raised in ponds.
Features
	Flavor Firm but tender texture with a savory, light yet meaty flavor with a hint of sweetness.
	Appearance Arapaima is torpedo shaped with large blackish-green scales and red markings. Its scales are hard and tough, providing a strong, flexible armor. The dorsal and anal fins are located near the tail, making the fish very streamline. Meat is a beautiful white color.
	Form Frozen skinless and boneless fillets.
Uses
	Preparation The flavor works well with stronger seasonings and sauces. The firm texture and fat content provide great flexibility in the kitchen and make it hard to overcook. High levels of collagen create a wonderful crust when baked or seared. Bake. Braise. Fry. Grill. Roast. Sear. Smoke. Steam.
	Handling Best thawed under refrigerated conditions at 34-38 degrees F. Once defrosted product should be stored in a sealed plastic container and surrounded with ice for maximum shelf life.
Market
	Sizes and Cuts Fillets average 2-4 pounds.
	Pricing Scale Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing information.
	Shelf Life Properly stored in temperatures of no more than 0°F, Arapaima has a shelf life of 18 months from the date of manufacture.