Surubi is one of the great stars of Paraguayan cuisine, used as the main ingredient in some of the most traditional dishes of Paraguay, and one of the many heritages of the indigenous Guarani culture.
This fish, which inhabits the rivers of Paraguay, Bolivia, and Brazil, is used to prepare popular dishes such as 'pira caldo' (also known as 'fish broth'), 'grilled surubi', 'surubi with Roquefort', surubi stew, and other dishes that are part of the traditional culinary culture.
The majority of this fish's catches in the market come from the Paraguayan part of the Paraná River, where it merges with the Paraguay River, primarily from the port of the city of Pilar.
The surubi, the giant catfish of South America's major rivers, is a culinary delight that many Paraguayans love to enjoy for its rich meat. This fish is unique, with no fat, and allows for many preparation options. It can be grilled, breaded as a milanesa, or served in a soup.
For those wishing to explore the flavorful tastes of surubi, it is recommended to try the surubi stew, similar to a goulash but with the added ingredient of peas.
The ideal way to prepare it is in a ceramic pot, seasoning it with garlic, onion, tomato, oregano, cheese, peas, and parsley. Then, add the cut portions of surubi and a little cream. When served, the surubi looks entirely different from the ugly and threatening appearance it shares with its relatives in the catfish family.
