Colossoma macropomum
It is no exaggeration to say that, when it comes to the table crispy and golden brown, Costela de tambaqui (tambaqui ribs) do look like pork ribs. Tender, oily and bold flavored, this fish from the Amazon Basin can be prepared in many different ways: chargrilled, roasted, deep fried, pan-fried or stewed. In the North region, another traditional recipe made with this fish is Caldeirada, a stew with tomato, onion, potato, and pimenta-de-cheiro. Also called black pacu and red-bellied pacu in English.
