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Brazil

Recipes by the places recorded in their sources.

Brazil

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An original illustrative rendering of a broad salted-dried pirarucu manta, pale and firm after salt curing and drying. It follows the documented broad sheet form; it is not a photograph of a particular fish, producer, or batch.
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Salted-dried pirarucu (manta)

Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.

Brazilian Amazon · Traditional method
Fish and seafood