Amazonian Reserve Peru
Arapaima gigas
A premium Amazonian fish rooted in Peruvian and Brazilian culinary tradition. Valued by chefs for its clean flavour, strong plate presence, and highly stable cooking performance.
Peru, Amazon Basin
Exclusivity
Origin & Heritage
Paiche, known in Brazil as Pirarucu, is one of the largest scaled freshwater fish in the world and a cornerstone of Amazonian culinary tradition. For generations it has anchored the cuisines of the Peruvian and Brazilian Amazon, valued for its firm, white, low-fat flesh and a distinctive plate presence that few freshwater species can match.
Wild populations are protected. The only way to bring it to international kitchens at commercial volume is responsible aquaculture in its native habitat. Atlantissea sources exclusively from Amazonian Reserve Peru, a vertically integrated operation with on-site hatchery, grow-out, and processing in the Peruvian Amazon, designed for traceability and cold-chain integrity from pond to pallet.
Each fillet carries that origin story: a single brand, a single source, fully documented and compliant with US FDA and FSMA standards.
Peru, Amazon Basin
Product profile
Paiche, known in Brazil as Pirarucu, is a large Amazonian freshwater fish with firm white flesh, mild and elegant flavour, and exceptional cooking stability. Present in the Amazon Basin across Peru and Brazil, it is one of the most culturally significant fish in both culinary traditions. It performs across a wide range of preparations without losing texture or moisture, which makes a real difference in both high-volume and refined kitchen environments.
The combination of thick fillets, clean flavour, and strong plate presence makes it commercially relevant for menus that need to differentiate — whether the reference point is Peruvian or Brazilian cuisine.
Culinary techniques
Commercial data sheet
What you can order
All formats are imported and held in the United States. Orders are confirmed directly with Atlantissea. Pricing, minimum quantities, and logistics are discussed per program.
Whole skin-on or skin-off fillets. Individually vacuum-packed. IQF frozen. Suitable for restaurants, hotels, and institutional foodservice buyers.
Portion-ready cuts sized for professional kitchen use. Designed for direct use in fine dining, hotel kitchens, and high-volume foodservice operations.
Fresh chilled Paiche for high-end kitchens. Subject to program structure, lead times, and regional logistics. Available for select accounts only.
Culinary profile
Paiche brings a culinary profile that stands apart from any white fish currently available on international markets. Four properties that matter from prep to plate.
Unlike most large freshwater fish, Doncella has no stray pin bones in the flesh. Fillets come off the bone clean. No tedious bone removal, no kitchen liability, and no guest surprises at the table.
Pale white flesh with a fine grain, low fat content, and excellent moisture retention during cooking. Mild, clean flavour with subtle sweetness. It absorbs marinades and sauces well without losing its own identity.
Holds its shape across a wide range of preparations: grilling, pan searing, poaching, ceviche, and smoking. Firm enough to handle high heat, delicate enough for raw preparations. Consistent performance from prep to plate.
Recognised by the Slow Food Foundation in its Ark of Taste as a culturally significant ingredient from the Peruvian Amazon. A fish with a story your guests can connect with, rooted in indigenous culinary tradition and Amazonian heritage.
From the Amazon to your kitchen
As the exclusive importer, we operate with full access to the production site in Peru. Filleting, portioning, and packaging are carried out on-site under our direct supervision. What leaves the Amazon is exactly what arrives in your kitchen.
We produce our own juveniles on site. Full control from birth. No wild capture, no external hatcheries. The traceability begins before the fish is one inch long.
Paiche raised in controlled pond aquaculture in the Peruvian Amazon. Harvested to schedule, monitored for weight and condition.
On-site production managed under certified standards. Local teams trained to meet international food safety and processing requirements.
Whole fish broken down into fillets and chef-ready portions on-site. Skin-on and skin-off formats prepared to commercial specifications.
IQF frozen at −18°C. Individually vacuum-packed. Full traceability documentation from pond to pallet. Exported under US FDA and FSMA compliance.
Market exclusivity
Amazonian Reserve Peru is a brand. A certified producer. A standard. No other importer in the world carries it. Atlantissea holds the exclusive international distribution rights — the only way to source this brand outside of South America is through us.
Produced in Peru and Brazil, consumed locally. Not a single kilo has ever reached the US, Europe, Canada, or the Caribbean. No importer. No distributor. No product listing anywhere.
Doncella is also found in Brazil, but only Peru has the expertise, the certified facilities, and the cold chain to bring it to your kitchen in perfect condition. Amazonian Reserve Peru is the only producer whose standards meet those of the world's most demanding markets.
Surubim and Pintado are celebrated species in Brazilian gastronomy, featured on menus from the Pantanal to São Paulo, and central to preparations such as surubim na brasa, moqueca de surubim, and pintado ao molho de alcaparras. Peruvian chefs know Doncella from the Amazonian river systems of the Ucayali and Marañón basins, where it has been fished and eaten for generations. Both culinary traditions prize it. Neither can currently source it outside South America. No importer. No distributor. No commercial supply anywhere in the world. Atlantissea is building the first.
Who we work with
Atlantissea sells directly to professional buyers. Whether you run a restaurant, manage a distribution network, or source for a hospitality group, the conversation starts here.
Direct sourcing for professional kitchens looking for a premium, differentiated product. We work with fine dining, contemporary, and high-volume restaurants across the United States, Canada, the Caribbean, and Europe.
We work with regional and specialty food distributors looking to add a differentiated premium seafood to their portfolio. Pallet quantities. Consistent supply. Full commercial and compliance documentation provided.
Volume programs for hotel groups, resort kitchens, catering operations, and cruise lines. Reliable supply, standardised formats, and dedicated account management across all served markets.
Why source from Atlantissea
We import directly from the producer. No intermediaries. That means better pricing control, full traceability, and a direct line to the source for every commercial question.
Product is held in the United States. No waiting on international shipments for every order. We supply on your timeline, not ours.
US FDA and FSMA compliant. Origin documentation, health certificates, and all commercial paperwork provided as standard. No surprises at customs or in your receiving process.
Built on over two decades of sourcing, fine dining supply, and international trade. We understand what professional buyers need because we have worked inside those environments ourselves.
Culinary inspiration
A selection of culinary directions developed for professional kitchens. Full recipe cards and plating notes available on request.
Bright leche de tigre, ají amarillo, red onion, cilantro, cancha, and sweet potato. The firm flesh holds in the citrus cure without breaking, delivering clean plate separation and a bold Amazonian identity.
Rich Amazonian fish broth, ají amarillo, tomato, and herbs. Paiche holds its structure through the simmer and absorbs the broth without breaking apart.
Cubed fillet marinated in ají panca, grilled on skewers over high heat. The firm flesh holds the char without falling apart. Served with huancaína and choclo.
Thinly sliced fillet dressed with ají amarillo leche de tigre and citrus oil. The firm texture holds the cut cleanly and carries the sauce without overpowering the fish.
Clarified butter, high heat. The firm structure gives a clean golden crust with stable moisture retention. Consistent through service.
A traditional Amazonian fish stew from the state of Pará. Paiche portions simmered with tomatoes, onions, sweet peppers, and olive oil. The thick fillet holds structure through the braise without breaking apart.
A heritage preparation from the Amazonas state. Layered construction of Paiche, banana da terra, farofa, and hard-boiled eggs. A benchmark of Brazilian Amazonian cuisine.
Bahian-influenced preparation using coconut milk, dendê oil, tomatoes, and aromatic vegetables. Paiche absorbs the moqueca broth without losing structural integrity.
Grilled Paiche fillet served with tucupi, a fermented wild manioc broth from the Pará tradition. The firm flesh holds grill marks cleanly and pairs with the acidic, aromatic character of the sauce.
Grilled paiche fillet served with tucupi, a fermented wild manioc broth from the Pará tradition. A contemporary fine dining expression rooted in northern Brazilian culinary identity. The firm flesh holds grill marks cleanly and pairs with the acidic, aromatic character of the sauce.
Ready to order
Tell us your region, your volume, and your timeline. We will come back to you with a direct commercial proposal.