Grilling and consumption of “Pacu” in Bolivia

Credit: Rory Felix Mamani (Bolivia)


Grilling of Pacu in Bolivia

The photo shows the grilling of “Pacu” (Colossoma sp.) in Bolivia. The metal container shown in the photo allows the exposure of contained fish to the heat and in fact the smoke generated by the heat of burnt coal. The design of the metal container as well as the whole process allows equal cooking for every single fish. This product is usually juicy with soft meat and unique taste is well accepted and highly appreciated by local people.




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