Costela de Tambaqui
Tambaqui rib (fish) grilled.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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O Paroca
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The dish Costela de Tambaqui reflects the historical reliance on river resources, particularly in the Amazon region. Indigenous populations have long utilized the Tambaqui fish as a staple food source. Over time, grilling techniques were refined and adapted, leading to the modern-day Costela de Tambaqui.
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Costela de Tambaqui is deeply ingrained in the culinary culture of the Amazon region, often served at gatherings, celebrations, and family meals. It represents the abundance of the rivers and the resourcefulness of the local communities.
Regional Identity
The dish is a symbol of Amazonian identity, showcasing the region's unique ingredients and cooking methods. It's a source of pride and a culinary ambassador for the area.
Social Gatherings
Costela de Tambaqui is commonly served at barbecues and celebrations, bringing people together to share a meal and enjoy each other's company. It's often prepared outdoors, emphasizing the connection to nature.
Sustainability Concerns
Due to the popularity of Tambaqui, sustainable fishing practices are increasingly important to ensure the long-term availability of this resource and the preservation of the Amazonian ecosystem.
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Costela de Tambaqui offers a unique blend of rich, fatty fish flavor complemented by smoky notes from grilling and often enhanced with local herbs and spices.
The primary flavor is the rich, almost buttery taste of the Tambaqui's fatty ribs. The grilling process imparts a smoky char that contrasts with the fish's natural sweetness. Common seasonings include salt, pepper, garlic, lime or lemon juice, and sometimes regional herbs like chicória do Pará or jambu, which contribute earthy and slightly numbing sensations.
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Choosing the Right Fish
Select fresh Tambaqui ribs with firm flesh and a bright, clean smell. The size of the ribs will determine the cooking time.
Proper Grilling Technique
Grill the ribs over medium heat to prevent burning the skin before the fish is cooked through. Basting with a mixture of oil, garlic, and lemon juice helps keep the fish moist and flavorful.
Doneness Test
The fish is done when the flesh flakes easily with a fork and is opaque throughout. Avoid overcooking, as this can dry out the fish.
Serving Suggestions
Serve Costela de Tambaqui with traditional accompaniments such as farofa (toasted cassava flour), vinagrete (a Brazilian vinaigrette), and rice. A squeeze of lime juice adds a final touch of brightness.
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