Beyond their nutritional qualities, Amazonian fish are a highlight of traditional recipes and one of the main ingredients in local cuisine. Most of these recipes are a legacy of Indigenous peoples, as the abundance of species in the region allows for an impressive diversity of dishes. In fact, many of the fish native to the Amazon have names derived from Indigenous languages.
Tambaqui is one of the most widely used fish in regional gastronomy, known for its rich and flavorful meat. Traditional dishes include caldeirada (fish stew) and roasted tambaqui. For the stew, the rib section is considered the best cut. It's typically served with pirão, a creamy side dish made from the fish's own broth.
Another popular species is tucunaré (peacock bass), commonly used in stews, grilled dishes, and fried preparations. Thanks to its higher fat content, it’s especially well-suited for grilling over open flames. Pirarucu, one of the largest freshwater fish in the world, is also highly prized. One of the most iconic dishes made with this species is pirarucu à casaca, served with manioc flour farofa and fried bananas.
On board Untamed Amazon cruises, the entire menu is crafted using fresh, locally sourced ingredients, blending regional flavors with international cuisine. A unique gastronomic experience designed exclusively for discerning travelers.
untamedamazon