Tambaqui Assado
Grilled Tambaqui, known for its rich flavor and texture.
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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Tambaqui Assado reflects the indigenous roots and the resourcefulness of the Amazonian people. The practice of grilling fish over an open fire dates back centuries, utilizing the abundant Tambaqui fish found in the Amazon River basin. Over time, the technique has been refined with local seasonings and traditions.
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Tambaqui Assado is deeply intertwined with Amazonian culture, representing a staple food source and a symbol of community gatherings. It's a dish often prepared for celebrations, family meals, and festive occasions, highlighting the importance of the Amazon River and its resources.
Community Feasts
Large Tambaqui, grilled whole, are often the centerpiece of community feasts in the Amazon region, symbolizing abundance and shared prosperity.
Sustainable Resource Management
The preparation and consumption of Tambaqui also highlight the importance of sustainable fishing practices and the preservation of the Amazon River's ecosystem.
Family Tradition
Recipes and techniques for preparing Tambaqui Assado are often passed down through generations, preserving culinary heritage within families.
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The flavor profile of Tambaqui Assado is rich and savory, dominated by the naturally fatty and slightly sweet taste of the Tambaqui fish itself. Earthy notes from the grilling process and subtle seasonings complement the fish's inherent flavors.
The primary flavor comes from the Tambaqui fish, which is known for its high fat content, contributing to a succulent and moist texture. Common seasonings include salt, pepper, garlic, lime or lemon juice, and locally sourced herbs and spices. The grilling process imparts a smoky char, enhancing the overall taste. Some variations might include a drizzle of olive oil or a brush of butter during grilling to increase richness.
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Scoring the Fish
Scoring the fish's skin allows the heat to penetrate evenly and prevents the skin from shrinking too much during grilling. It also creates pockets for seasonings to infuse the flesh.
Grilling Technique
Grill the Tambaqui over medium heat to prevent burning the skin while ensuring the inside is cooked through. Turning the fish carefully and frequently helps to achieve even cooking.
Moisture Retention
Basting the fish with butter, olive oil, or a citrus-based marinade during grilling helps to keep it moist and adds an extra layer of flavor.
Knowing when it's done
The fish is done when the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C).
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