Ribs are notorious for being big, meaty, messy and covered in sauce -- but thanks to an elusive Amazonian fish and an inventive Brazilian recipe, fish ribs are coming to change all of that.
Chef Carlos Barroz of New York's La Pulperia is the mastermind behind this buzzworthy new dish. Barroz makes fish ribs using pacu, a plant-eating water dweller found only in the Amazon. Upon receipt of the weekly delivery from Brazil, the fish ribs are marinated in homemade chipotle-orange barbecue sauce and then grilled. Leaving the large bones in the fish during the cooking process has the same effect that it does on more traditional meats like pork, beef, or lamb: fish ribs are juicier, softer and more flavorful than the highest quality fillet. Not only are they a hit with rib-hungry diners, fish ribs are also a win for the kitchen. Unlike traditional ribs, fish ribs don't need to be soaked in brine, boiled, baked and then grilled. In fact, they cook in just ten minutes.
Amazonian Fish Ribs
This Delectable Brazilian Dish Challenges Traditional Rib Recipes
Trend Themes
1. Fish Ribs - This new dish challenges traditional rib recipes by utilizing fish ribs instead of pork, beef, or lamb.
2. Pacu - The use of pacu, an Amazonian fish, as the main ingredient in fish ribs presents a unique and innovative flavor profile.
3. Quick Cooking Time - With a cooking time of just ten minutes, fish ribs offer a fast and convenient alternative to traditional rib preparation methods.
Industry Implications
1. Restaurant Industry - Restaurants can explore the addition of fish ribs to their menu to attract customers seeking unique and innovative dining experiences.
2. Food and Beverage Industry - The use of pacu and the introduction of fish ribs create opportunities for product development and expansion in the food and beverage industry.
3. Cooking Utensils Industry - The rise of fish ribs as a popular dish may lead to increased demand for specialized utensils and cookware designed specifically for cooking and serving fish ribs.