Piracuí (from tupi: pira=fish | cuí=flour) is traditionally known in the Amazon region as "farinha de peixe" (fish flour) and is traditionally made from crushed or shredded dried salted fish. The most common fishes are Acari ( Liposarcus pardalis), Tamuatá ( Callichthys callichthys) or Bodó, but piracuí can be made from other species of fish. [1]
The fishes are cooked or roasted and then the meat is separated from the carcass; The meat is toasted and is put into continuous motion in a wood burning oven with salt; The final product reminds a flour texture which is then stored to be used in other preparations; It is eaten mixed with olive oil, onion and cassava flour. It also serves to make fried dumplings (known as bolinho de piracuí). [2]
See also
References
- ^ "Slow Food Brasil - Piracui". Slow Food Brasil. Retrieved March 30, 2024.
- ^ "Piracuí". Slow Food Foundation for Biodiversity. Retrieved March 30, 2024.
 | This Brazilian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
Piracuí (from tupi: pira=fish | cuí=flour) is traditionally known in the Amazon region as "farinha de peixe" (fish flour) and is traditionally made from crushed or shredded dried salted fish. The most common fishes are Acari ( Liposarcus pardalis), Tamuatá ( Callichthys callichthys) or Bodó, but piracuí can be made from other species of fish. [1]
The fishes are cooked or roasted and then the meat is separated from the carcass; The meat is toasted and is put into continuous motion in a wood burning oven with salt; The final product reminds a flour texture which is then stored to be used in other preparations; It is eaten mixed with olive oil, onion and cassava flour. It also serves to make fried dumplings (known as bolinho de piracuí). [2]
See also
References
- ^ "Slow Food Brasil - Piracui". Slow Food Brasil. Retrieved March 30, 2024.
- ^ "Piracuí". Slow Food Foundation for Biodiversity. Retrieved March 30, 2024.
|
| This Brazilian cuisine–related article is a stub. You can help Wikipedia by expanding it. |