Two species.
Rare by nature.

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Paiche, the giant of the Amazon

Arapaima gigas, known as pirarucu in Brazil

Paiche is the great white fish of the Amazon, prized across Peru and Brazil for generations and still new to most kitchens beyond South America. Arapaima gigas is one of the largest freshwater fish on Earth, an air breather that rises to the surface of the warm, flooded forests where the species has lived for millions of years. Ours is raised at origin in the Ucayali region of the Peruvian rainforest, in its native habitat, without antibiotics, and traceable to a single farm and a single source.

On the board it shows a firm, bright white flesh with a broad, even flake and very little fat. Filleted, it is completely boneless, a clean loin with no pin bones to trim around, and it carries a brigade from ceviche and tiradito to a hard sear, a slow grill, or the smoke of a moqueca. Its collagen sets a deep golden crust under high heat and holds its structure where softer fish break, and it stays forgiving on the pass because the flesh is rich enough not to dry. The flavor reads mild and clean, closer to the river than the sea.

Because it is farmed in its own waters, paiche reaches your kitchen year round rather than by season, with none of the pressure that follows wild Amazonian stocks. Its mercury is laboratory tested below 0.05 milligrams per kilogram, well under the FDA limit, a reassurance few large fish can offer. It sits in the culinary class of halibut and Chilean sea bass, with the same density and presence under the knife, yet its character is entirely its own.