Comments on: Grilled Barbecue Pacu Fish Ribs http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 01:30:58 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Greta http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/comment-page-1/#comment-185312 Greta Wed, 06 Jul 2011 17:07:52 +0000 http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/#comment-185312 This atrlcie achieved exactly what I wanted it to achieve. This atrlcie achieved exactly what I wanted it to achieve.

]]> By: Bjorn Flesaker http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/comment-page-1/#comment-155868 Bjorn Flesaker Fri, 01 Apr 2011 02:20:52 +0000 http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/#comment-155868 We just spent spring break in Argentina and Uruguay, and inadvertently ran into pacu central. After a 45 minutes commuter boat ride into the Parana delta from Tigre (close to Buenos Aires), we stopped for lunch at a rather unassuming open air cafe/restaurant. The menu contained the usual array of salads and grilled meats, but highlighted several variations of pacu. I had a grilled side of the fish, complete with a half face with piranha-like teeth and a sweet cheek. It was very good, and it separated nicely into a boneless fillet and a rack of ribs, which, when separated into pieces, looked much like the ones we have discussed above. No major revelations, but the fish was slightly smaller than I had envisioned (maybe 2 lbs), and the non-rib parts were at least as good as the ribs. <em>Hi Bjorn, sounds like an amazing trip. Thank you for sharing your pacu experiences. I'm guessing not many people get to dine on fresh pacu at the source. - RG</em> We just spent spring break in Argentina and Uruguay, and inadvertently ran into pacu central. After a 45 minutes commuter boat ride into the Parana delta from Tigre (close to Buenos Aires), we stopped for lunch at a rather unassuming open air cafe/restaurant. The menu contained the usual array of salads and grilled meats, but highlighted several variations of pacu. I had a grilled side of the fish, complete with a half face with piranha-like teeth and a sweet cheek. It was very good, and it separated nicely into a boneless fillet and a rack of ribs, which, when separated into pieces, looked much like the ones we have discussed above. No major revelations, but the fish was slightly smaller than I had envisioned (maybe 2 lbs), and the non-rib parts were at least as good as the ribs.

Hi Bjorn, sounds like an amazing trip. Thank you for sharing your pacu experiences. I’m guessing not many people get to dine on fresh pacu at the source. - RG

]]> By: Bjorn Flesaker http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/comment-page-1/#comment-139738 Bjorn Flesaker Wed, 02 Feb 2011 02:13:52 +0000 http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/#comment-139738 Yes, my awareness of and interest in pacu ribs can be entirely credited to Guy Fieri. I definitely buy the grilling idea, and at some future date I can see getting a batch during the time of year when we are not regularly getting inundated by snow and freezing rain. I really like y0ur web site btw. We have some things in common (11 year old daughters, a Wall Street history, an interest in making and eating good food), but I am way too lazy to do what you are doing. Keep it up! <em>Thanks Bjorn and please give me updated with some of your great finds. - RG</em> Yes, my awareness of and interest in pacu ribs can be entirely credited to Guy Fieri. I definitely buy the grilling idea, and at some future date I can see getting a batch during the time of year when we are not regularly getting inundated by snow and freezing rain. I really like y0ur web site btw. We have some things in common (11 year old daughters, a Wall Street history, an interest in making and eating good food), but I am way too lazy to do what you are doing. Keep it up!

Thanks Bjorn and please give me updated with some of your great finds. - RG

]]> By: Bjorn Flesaker http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/comment-page-1/#comment-139489 Bjorn Flesaker Tue, 01 Feb 2011 01:41:28 +0000 http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/#comment-139489 OK - I have now gathered some experience with the pacu ribs. They were the feature of one of several courses for a "seafood extravaganza" dinner party we gave (actually, sold, as a school fund raiser) this weekend, and they are really pretty good. I experimented with some of them ahead of time, and have by now broiled, sauteed, smoked and baked them. The main trick seems to be that the skin will be tough and "fishy" unless you apply high heat to it for a while. Since this is not really grilling season in NYC, my best results came from broiling with a brush of barbecue sauce (skin side up) and sauteing with a sprinkle of fresh thyme and rosemary. Smoking made for a nice tasting flesh but an unpleasant skin, which kind of defeats the purpose of eating it off the bones like pork ribs. The fish itself is relatively firm, moderately fatty, and fairly mild tasting (somewhere between bluefish and swordfish) and seems to take well to a variety of seasoning. Definitely worth trying! <em>Hi Bjorn, thanks for the follow up on Pacu Ribs. Did you see the Diners, Drive-in & Dives with Chef Carlos Barros from Quahog’s Seafood Shack on television? You may be able to find it on On Demand if you have it. Chef Carlos marinates them in his Orange Barbecue sauce and then grills them. Appreciate all the information. - RG</em> OK - I have now gathered some experience with the pacu ribs. They were the feature of one of several courses for a “seafood extravaganza” dinner party we gave (actually, sold, as a school fund raiser) this weekend, and they are really pretty good. I experimented with some of them ahead of time, and have by now broiled, sauteed, smoked and baked them. The main trick seems to be that the skin will be tough and “fishy” unless you apply high heat to it for a while. Since this is not really grilling season in NYC, my best results came from broiling with a brush of barbecue sauce (skin side up) and sauteing with a sprinkle of fresh thyme and rosemary. Smoking made for a nice tasting flesh but an unpleasant skin, which kind of defeats the purpose of eating it off the bones like pork ribs. The fish itself is relatively firm, moderately fatty, and fairly mild tasting (somewhere between bluefish and swordfish) and seems to take well to a variety of seasoning. Definitely worth trying!

Hi Bjorn, thanks for the follow up on Pacu Ribs. Did you see the Diners, Drive-in & Dives with Chef Carlos Barros from Quahog’s Seafood Shack on television? You may be able to find it on On Demand if you have it. Chef Carlos marinates them in his Orange Barbecue sauce and then grills them. Appreciate all the information. - RG

]]> By: Bjorn Flesaker http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/comment-page-1/#comment-136385 Bjorn Flesaker Sat, 22 Jan 2011 16:51:55 +0000 http://www.reluctantgourmet.com/blog/ingredients/grilled-barbecue-pacu-fish-ribs/#comment-136385 I just bought 9 pounds of pacu ribs (the minimum quantity they will ship) from Marcomar: www.marcomarusa.com. They shipped the ribs frozen in a styrofoam container via FedEx overnight. Fish + shipping to NY came to $110, which seems fair enough for an exotic product. The only slight complication was that I had to deposit the money into their bank account first, since they were not properly set up to accept credit cards. I imagine most of their business is wholesale, but they were happy to sell to me. I will now experiment with rib cooking! <em>Hi Bjorn, thanks for sharing this information. I'm sure if anyone is interested in buying Pacu Ribs they can call the local fish distributor who sells to the restaurants and ask them if they will sell to them or ask your local fishmonger to order some for you from their distributor. One of the reasons I always say it is important to know your fish, meat, cheese and poultry people. Bjorn, please let me know how they turn out. - RG</em> I just bought 9 pounds of pacu ribs (the minimum quantity they will ship) from Marcomar: http://www.marcomarusa.com. They shipped the ribs frozen in a styrofoam container via FedEx overnight. Fish + shipping to NY came to $110, which seems fair enough for an exotic product. The only slight complication was that I had to deposit the money into their bank account first, since they were not properly set up to accept credit cards. I imagine most of their business is wholesale, but they were happy to sell to me. I will now experiment with rib cooking!

Hi Bjorn, thanks for sharing this information. I’m sure if anyone is interested in buying Pacu Ribs they can call the local fish distributor who sells to the restaurants and ask them if they will sell to them or ask your local fishmonger to order some for you from their distributor. One of the reasons I always say it is important to know your fish, meat, cheese and poultry people. Bjorn, please let me know how they turn out. - RG

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