Filhote Santarém
Filhote (another Amazonian fish) prepared Santarém style, referencing the city of Santarém in Pará.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Roxy Bar Grão Pará
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Filhote Santarém reflects the historical confluence of indigenous knowledge of Amazonian ingredients with Portuguese culinary techniques. The preparation methods and the incorporation of local fruits and herbs speak to centuries of adaptation and culinary innovation in the Santarém region.
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Filhote Santarém is deeply embedded in the culinary identity of Santarém and the surrounding Amazonian region. It is a staple dish often served during special occasions, family gatherings, and at local restaurants, showcasing the region's rich biodiversity and culinary traditions.
Regional Identity
Filhote Santarém is more than just a dish; it's a symbol of Santarém's unique cultural identity, reflecting its reliance on the Amazon River and its biodiversity.
Festivals and Celebrations
The dish frequently appears during local festivals and celebrations, especially those centered around the harvest or the river, highlighting its importance to the community's social fabric.
Family Traditions
Recipes for Filhote Santarém are often passed down through generations, with each family having its own variations and secrets, contributing to the diversity of flavors and preparations.
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Filhote Santarém is characterized by its earthy, savory flavors derived from the filhote fish itself, complemented by the tangy and aromatic notes of jambu, tucupi, and other regional herbs and fruits.
The filhote fish provides a mild, slightly sweet base flavor. The tucupi, a fermented broth extracted from manioc root, adds a tangy, earthy depth, while jambu, a local herb, contributes a unique tingling sensation and herbaceousness. Other common additions, such as peppers, garlic, cilantro, and sometimes regional fruits like bacuri or cupuaçu (though less commonly in the pure 'Santarém' preparation), introduce layers of spice and subtle sweetness or acidity, creating a balanced and complex flavor profile.
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Freshness is Key
The quality of the filhote fish is paramount. Ensure it is fresh and sustainably sourced, if possible, for the best flavor and texture.
Tucupi Preparation
The tucupi broth should be properly prepared to avoid bitterness. Ensure it's well-fermented and simmered to the right consistency.
Jambu Dosage
Use jambu sparingly at first, as its tingling sensation can be overpowering. Adjust the amount to your personal preference.
Cooking Time
Avoid overcooking the fish, as it can become dry. Aim for a tender and flaky texture.
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