Sorubim catfish

Origins and history

The sorubim catfish is native to the Amazon and Orinoco river basins in South America. It has been an important food source for indigenous communities in the region for centuries. In South American cultures, the sorubim catfish is highly regarded for its flavor and is often featured in festive meals and celebrations.

Nutritional information

Sorubim catfish is a good source of lean protein, omega-3 fatty acids, and vitamin D. A 100-gram serving of cooked sorubim catfish provides approximately 120 calories, 20 grams of protein, and 2 grams of fat.

Allergens

May contain traces of mercury.

How to select

When selecting sorubim catfish, look for fillets or whole fish that have a fresh, clean smell and bright, clear eyes. The flesh should be firm and moist, without any signs of discoloration or strong fishy odor. If purchasing frozen sorubim catfish, ensure that the packaging is intact and free from ice crystals, which may indicate thawing and refreezing.

Storage recommendations

Fresh sorubim catfish should be consumed within 1-2 days of purchase. If you are not planning to use it immediately, store it in the refrigerator at a temperature below 40°F (4°C). Cooked sorubim catfish can be stored in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze the fish in airtight packaging for up to 3 months.

How to produce

Sorubim catfish is typically caught in the wild, but it can also be farmed in some regions. If you have access to a large aquarium or pond, you can consider raising sorubim catfish as a hobby. However, it requires specific water conditions and a well-balanced diet to thrive, so it is recommended to consult with aquaculture experts before attempting to raise them.

Preparation tips

To prepare sorubim catfish, it can be grilled, baked, or pan-fried. Marinating the fish in citrus juices or a flavorful sauce before cooking can enhance its delicate flavor. Avoid overcooking the fish to maintain its firm texture. Sorubim catfish is often used in traditional South American dishes such as moqueca, a Brazilian fish stew, or ceviche, a marinated raw fish dish.

Substitutions

Other types of firm-fleshed white fish, such as cod or halibut, can be used as substitutes for sorubim catfish in most recipes. They will provide a similar texture and flavor to the dish.

Culinary uses

Sorubim catfish is commonly used in South American cuisines, particularly in Brazil and Colombia. It is often featured in dishes such as moqueca, ceviche, and fried fish preparations. The fish can also be used in soups, stews, or grilled and served with a variety of sauces and side dishes.

Availability

Commonly available in South American countries such as Brazil, Colombia, and Peru.