Quality & Certifications

Documented.
Not just declared.

Every claim on this website maps to a document, a certificate, or a record. See what we hold today, what we are pursuing, and how every fish stays traceable at every step.

Traceability

From pond to pallet, every fish has a file

Traceability at Amazonian Reserve is not a slogan. It is a documentation system that follows every fish through its entire life, from the hatchery to the export container.

Each production lot records the hatchery cohort, the pond, the feed batches consumed, the harvest date, the processing run, and the export documentation. When a chef in Miami or Paris receives a fillet, that fillet's history is a paper trail we can produce on request.

Amazonian Reserve raises, harvests, and eviscerates the fish at the farm, then packs it in ice straight after harvest. From there it travels close to 800 kilometers under refrigeration, and only after that journey is it filleted, sealed in individual bags, and frozen IQF for storage and export. The cold chain never breaks.

For a professional buyer, none of this stays in a drawer. Ask for the documentation behind any lot and you receive the full file, harvest date, feed and processing records, sanitary certificate, and country of origin, before your order leaves Peru.

And the record is not ours alone to vouch for. SANIPES, Peru's national health authority for fisheries and aquaculture, controls every stage from the farm through processing, verifies the documentation behind every claim, and issues the official health certificate that accompanies each shipment into markets like the European Union and the United States. The record is ours. The verification is theirs.

SANIPES verifies the records behind every harvest, in person at the farm. SANIPES verifies the records behind every harvest, in person at the farm.

The Production Process

Five steps, one record, zero gaps

1

Breeding

Born in our own hatchery in Pucallpa, no wild capture, no outside suppliers.

2

Raising

Raised in our Pucallpa ponds, fed by their native waters and monitored daily.

3

Harvesting

Harvested and eviscerated at the farm, weight and condition checked at every step.

4

Processing

Moved under refrigeration, then filleted, portioned, and vacuum packed to FDA, HACCP, and kosher standards.

5

Cold Chain

IQF frozen to 0°F, or minus 18°C, and held cold all the way to export, traceable to its pond and harvest date.

Legal and protected

Traded under CITES

Paiche is a protected Amazonian species, listed on Appendix II of CITES, the international convention that governs the trade of wild animals and plants. Appendix II does not mean the fish is off limits. It means its trade is watched and controlled so that wild populations are never put at risk. The wild paiche was fished hard across the Amazon for generations, and that oversight is what allows the rivers to recover.

We raise ours at origin, in its native waters in the Peruvian Amazon, so nothing we sell is ever taken from the wild. Every fish that reaches your kitchen was farmed, not caught, which means choosing our paiche takes pressure off the wild rivers instead of adding to it. It is a rare thing, a luxury fish whose supply helps the species it comes from.

Every shipment leaves Peru under a CITES export permit issued by the national authorities, granted only when the fish was raised lawfully and its trade does no harm. For you that means each order arrives fully legal, documented, and traceable at every step, with the paperwork already handled. Clean provenance, on paper as well as on the plate.

Paiche in its native Amazon river

Certifications

What we hold and what comes next

We publish our certification status honestly. We show what we hold today and what is currently in progress. In an industry of vague claims, we prefer precision.

Certified

SANIPES Certification

Certified by SANIPES, the Peruvian national fisheries health authority, covering sanitary standards for aquaculture production and processing for export.

Certified

Kosher Certification

Our products are filleted and frozen under kosher certification.

In Progress

Best Aquaculture Practices (BAP) Certification

Best Aquaculture Practices, a global standard from the Global Seafood Alliance covering food safety, environmental responsibility, animal welfare, and social accountability across the whole farm and processing chain. Our certification is in progress, audited by EcoCert.

In Progress

Aquaculture Stewardship Council (ASC) Certification

Working toward Aquaculture Stewardship Council certification, the most demanding international standard for responsible aquaculture.

IN PROGRESS

Global G.A.P. Certification

The GLOBALG.A.P. Integrated Farm Assurance standard for aquaculture, covering food safety, environmental impact, animal welfare, and worker health and safety across the entire production chain. Our certification is in progress, audited by EcoCert.

Recognition

Awards & recognition

Recognition earned at origin, in the heart of the Peruvian Amazon.

May 2026

Regional Recognition in Aquaculture

Regional Government of Ucayali, Dirección Regional de la Producción

On National MyPE Day, the Regional Government of Ucayali recognized Amazonian Reserve among the region's leading aquaculture enterprises, at the official ceremony held in Pucallpa.

Water quality tested tank by tank, right at the farm Water quality tested tank by tank, right at the farm

Cold Chain

An unbroken cold chain, from harvest to your kitchen

Each paiche is harvested and eviscerated at the farm within hours of leaving the water, then loaded onto a refrigerated truck and moved roughly 500 miles to our processing site. There the fish is filleted, portioned, vacuum sealed, and frozen by IQF, the individual quick freeze that sets each cut at its peak. From that point the cold chain holds at 0°F (−18°C) without a single break, through cold storage, the export container, and on to your receiving dock.

For a fish that begins deep in the Amazon, freezing at the source guards quality far better than trying to ship it fresh over long distances ever could. IQF forms very small ice crystals that leave the muscle intact, so the flesh thaws firm and bright with almost no drip loss. What lands in your kitchen eats like fish taken from the water that morning, not like product worn down by a week in transit. Because each fillet is frozen solid at the source, it also lends itself to raw preparations such as ceviche, tiradito, and crudo, where clean texture and a firm bite matter most.

The chain stays sealed and monitored at every leg. Refrigerated transport, frozen holding, the export container, and the destination warehouse each run under temperature control, with no thaw and refreeze at any stage. Amazonian Reserve does not fillet or freeze the fish itself, so that work is carried out at a second site under SANIPES sanitary control, and every portion travels with a documented record rather than a spoken promise.

Need documentation?

Certificates, spec sheets, and traceability documentation are available to professional buyers through Atlantissea.

Request documents

For Professional Buyers

Exported to the world's finest kitchens

Amazonian Reserve supplies professional kitchens across South America, the United States, Canada, and Europe. Share your region with us and we will direct you to the appropriate sourcing channel.

Find your supply network →

Contact Us

Bring the Amazon to your kitchen

Discover paiche in your own kitchen. Send us a few details and we will arrange a sample or tasting, with a response within one business day.

info@amazonianreserve.com