I got myself a Piraya
The fish Pygocentrus piraya often called the Piraya Piranha or San Francisco Piranha, and sometimes sold as the, Man Eating Piranha is a large, aggressive piranha from the São Francisco River basin in Brazil. It is one of the largest piranhas, reaching a maximum length of 50 cm in the wild, and is sometimes considered the most beautiful, with its orange to yellow belly coloration, silver eyes, and rayed fibrous adipose fin. Like most other piranhas, P. piraya is laterally compressed and roughly circular in profile, and bears a mouthful of very sharp teeth. The lower jaw is thick, strong, and protruding.
I got myself a Piraya in Brasil where Piraya also means an easy girl, is not a good situation. But this Piraya is calm. There is several different types of Piraya and in Amazone where it is also common to eat some types of Piraya(the fish) –
Photo Johnny Leo Johansen(c)
A medium-sized whole Piranha for each serving
2 or 3 cloves of garlic
salt and pepper
sprig of fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small quantity of seasoned flour or corn meal
Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.
Grilling Piranha Amazon Style
Grilling fresh-caught fish on an open fire is always a tasty way to enjoy a fresh catch. Use a whole cleaned and scaled fish, rub it lightly with oil, season it with salt and pepper or other available spices, then place it on a grill, about 4 – 6 inches from the heat. In the wild you can use a framework of small twigs and shaved saplings to position the fish over the fire. Cover the fish with a banana leaf (or foil), and cook until the fish is brown on the underside, approximately 6 – 8 minutes. Turn the fish carefully and continue until the flesh near the bone is (check with the tip of a small knife or long fork), in approximately 8 to 10 minutes. Smaller fish usually work best using this method, especially in the jungle.