Doncella, the Prized River Fish of the Peruvian Amazon

Ask a cook from the Peruvian Amazon to name the finest fish in the river and the answer is usually the doncella. It is a large Amazonian catfish, Pseudoplatystoma punctifer to scientists, with striped skin and a reputation that has traveled far beyond the jungle. Locals sometimes call it the tuna of the river for the firmness of its flesh.

What makes it special

The doncella gives a fine white fillet with very few bones, delicate in flavor and clean in the mouth. It slices beautifully for crudo, poaches gently without breaking, and enriches a broth like little else in fresh water. Among the great fish of the Amazon it is the one people save for special tables.

A tradition of the Peruvian jungle

In the Loreto region the doncella stars in chilcano, the fragrant river fish broth of the Peruvian jungle. It is steamed in bijao leaves with local chilies and herbs, grilled over embers, and served in the dishes families pass down. It is a fish woven into the food culture of the Amazon.

The first doncella cleared for export

Until now the doncella has never left South America in any organized way. Amazonian Reserve is raising it at origin in the Ucayali region and preparing the first doncella ever cleared for international export, arriving in 2027. Chefs and importers who want to be first can join the waitlist through our contact page, and we will keep you ahead of general availability.