Paiche is an Amazonian fish very popular in Peru but not yet a staple in American seafood. Flavor wise it’s similar to any white fish but a bit denser and less flaky. Sounds pretty good, right? Since early 2013, Whole Foods has been pushing it as an alternative (and a cheaper one at that) to the more well-known Halibut or Chilean Sea Bass. But here’s the thing. Paiche is victim to over fishing in South American regions. Though it is not yet endangered, the species may be heading in that direction if trade isn’t controlled to preserve it. So then why would Whole Foods want to push a potentially endangered, nearly unheard of fish on to its consumers? I think the answer will surprise you as much as it surprised me.
By pushing the sale of Paiche, Whole Foods is actually working to prevent the extinction of this tasty dish. Sounds backwards, I know, but hear me, or rather them, out. By creating demand for Farm Raised Paiche in the US, we can combat over fishing of Paiche in South America. Adrian Burstein, founder of Artisan Fish (a supplier for Whole Foods) explained in an article from last summer that growth in the export market is vital to create the revenue necessary to develop a fish farm for Paiche. So essentially, if we can generate the demand, we can produce the revenue, and then we can build the fish farm to regrow the population.
It seems like a daunting task, creating a demand in America for a fish that Americans don’t eat, but it’s not as crazy as it may seem. People “oooh” and “aahhh” at the sound of Chilean sea bass now but it was also pretty unheard of until the mid-90’s. After all, Paiche has already made its way onto shows like Iron Chef and into high end restaurants around the country. Remember, the food industry is constantly growing and changing so this may just be the next big thing.
Now, I know I can’t see you but I could imagine the cringe on some of your faces the second I mentioned “farm raised.” There tends to be a negative stigma around that concept when it comes to our beloved seafood. It’s a highly debated subject: farm raised versus wild caught.
In past years, farm raised fish has been known to have higher level of toxins than those caught in the wild. But farm raised fish has also been proven to have higher levels of Omega-3 fatty acids which are one, super healthy, and two, capable of burning off those toxins. In fact, recent studies have shown that the health benefits of farm raised fish far outweigh the “risks.” I’m not swaying one way or the other. I’m all about consuming natural foods that haven’t been modified or messed with (until they hit the kitchen that is). I’m simply stating the facts. The reputation surrounding farm raised fish is over exaggerated and a bit outdated. With new regulations and procedures regarding fish feed and farming techniques, the old concerns have seen a major decrease.
But back to the Paiche. I’m curious as to what you all think about this idea of increasing the export of a fish as the initial step to save its population. Do you see how Burstein’s theory makes sense? Or do you see the whole concept as counterintuitive? Let’s talk about it in the comments.
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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