Chefs Talk
It is a rare moment in a chef’s life to experience with a new, exotic species such as the Arapaima. Even more so, when there is a real purpose.
Meet our chefs and global trailblazers. Together, they are making a difference. For their guests and for the Amazon.
“The Arapaima is a fish that is particularly popular with our customers, especially when prepared with miso or shoyu sauce. I like this fusion of Brazilian and Japanese flavours, using a Japanese recipe to frame a product as special as the Arapaima – one of the riches of the Amazon.
Its white, firm meat with a mild flavour tastes even better when we know about its journey from the river to the plate, supporting a fair and sustainable chain.”
Telma Shiraishi
Chef
Restaurant Aizomê, São Paulo
“I use the Arapaima in restaurants, at small and large events, and even on the menu at the Lycée Moliére school because of its flavour, density and versatility. It works very well grilled, on the barbecue, boiled, with broth in a moqueca or baked in the oven, where – when prepared at the right time – it is juicy on the inside and crispy on the outside. It’s a fish with a unique flavour, with its own signature and a very Brazilian identity.”
Frédéric Monnier
Chef
Chefs Favourites
Creative chefs are fearless experimenters. Behind every delicious dish is a symphony of creativity, technique, and passion.
Inspired by the unique story of our Arapaima from the Amazon, our global chefs push boundaries and create unique and memorable flavours to surprise and delight their diners.
Amazonian Ceviche
Ceviche going wild
Fabi Ciraudo
Chef
Making this recipe with Arapaima filet is very interesting because the texture and flavour of the fish are incredible for combining with the ingredients we use in Ceviche. Every time we make it, it’s a success!
Arapaima texture and Brazilian flora
The Amazon on a plate
Frédéric Monnier
Chef
The Arapaima is a fish with a unique flavour, with its own signature and a very Brazilian identity.
Grilled Arapaima with Miso
Brazil meets Japan
Chef Telma Shiraishi
Chef
Restaurant Aizomê, São Paulo
I like this fusion of Brazilian and Japanese flavours, using a Japanese recipe to frame a product as special as the Arapaima – one of the riches of the Amazon.