Tambaqui Assado na Brasa
Grilled Tambaqui, a popular fish from the Amazon region, prepared on the grill. It's often served whole or in large pieces.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Casa do Tambaqui
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Tambaqui Assado na Brasa is deeply rooted in the culinary traditions of the Amazonian region of Brazil. Indigenous communities have long relied on the abundant resources of the Amazon River, and fish, particularly tambaqui, has been a staple food source for centuries. The technique of grilling over an open fire is a traditional method of cooking preserved and passed down through generations. The dish reflects the fusion of indigenous practices with influences from Portuguese colonization, incorporating simple seasonings to enhance the natural flavors of the fish.
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Tambaqui Assado na Brasa is more than just a dish; it's a cultural experience deeply embedded in the Amazonian lifestyle. It represents community, sharing, and a connection to the region's natural resources. It is a celebratory dish, often enjoyed during gatherings and festivals.
Community Feast
Grilled tambaqui is often prepared and shared during community events, family gatherings, and celebrations in the Amazon region. The size of the fish necessitates communal eating, fostering a sense of unity and shared experience.
River Connection
The dish symbolizes the deep connection between the people of the Amazon and the river that sustains them. The tambaqui fish is a vital part of the Amazonian ecosystem and diet, representing the region's natural abundance.
Traditional Techniques
The method of grilling over an open fire is a time-honored tradition passed down through generations. It reflects the resourcefulness and ingenuity of the Amazonian people in utilizing the natural resources available to them.
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Tambaqui Assado na Brasa offers a rich and savory flavor profile. The grilling process imparts a smoky char to the skin, while the flesh remains moist and succulent. The natural flavor of the tambaqui fish, which is somewhat fatty and meaty, is enhanced by the simple seasonings typically used.
The primary flavor comes from the tambaqui fish itself, which has a mild, slightly sweet, and subtly earthy taste. Common seasonings include coarse salt (sal grosso), which helps to draw out moisture and create a crispy skin, and sometimes a squeeze of lime or lemon juice to brighten the flavors. Some recipes may include garlic, onions, or local herbs from the Amazon region. The smoky flavor from the charcoal or wood fire is a key component, adding depth and complexity to the overall taste.
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Salting the Fish
Use coarse salt (sal grosso) generously to season the fish both inside and out. The salt helps to draw out moisture, resulting in a crispier skin. Allow the salt to sit on the fish for at least 30 minutes before grilling.
Grilling Temperature
Maintain a medium-low heat on the grill to cook the fish evenly and prevent the skin from burning before the flesh is cooked through. The key is low and slow for the best outcome.
Turning the Fish
Turn the fish carefully using two large spatulas or a grilling rack to avoid breaking the delicate flesh. Handle with care to preserve the presentation of the fish.
Doneness Test
The fish is done when the flesh is opaque and flakes easily with a fork. Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C).
Serving Suggestions
Serve Tambaqui Assado na Brasa with traditional Amazonian accompaniments such as farofa (toasted cassava flour), vinaigrette, and rice. Consider local fruits and vegetables to complement the dish.
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