Monday, October 29, 2007

PACU AND PINTADO

New species come to the market so rarely. Now is an exciting time as three new products have come to fruition in a short window. The first two will be covered in this post with the third fish to be announced soon.


Today we received some samples of pintado fillet, a relative of the catfish with a beautiful black and white scaleless skin. The skin on this 6 to 8 ounce fillet is the biggest selling point, as one of my co-workers described it as a Pollack painting. This will make for a great plate presentation and the flesh is very mild so it is able to take on the chef's own seasonings. It is also offered as a 1 to 2 ounce skin-off medallion they market as a mignon, this is cut from the belly of the fish, and is available at a lower price point.
The second fish is really interesting, and comes in a totally unexpected form: fish ribs! Cut from large 5 to 6 pound pacu fish (piaractus mesopotaicus ) this yields a "rack" of ribs about 10 joints each that can be grilled or seared just like pork ribs.

Both of these fish come from a company in Brazil that is aquaculturing these two native species in a sustainable, social, and environmentally conscious way.

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