Pacu or "tambaqui" as they are named in the Amazon, are a delicacy to the natives. The meat is firm but not big flakes. The fish that I bought from the seafood asian store, were awesome. I removed the gill and guts, seasoned it with Lawry's seasoned salt, not too much, made one slice on each side, to the bone, and broiled each side for about 5 minutes, squeeze some lemon over it, and a shots of tequilas...very tasty. If I would cook a fish I raised? that's another issue. I am having a hard time dealing with it...I still have a large mouth bass in my freezer that I raised, but got sick, so I frozed it alive. I can't face the idea of eating it for some reason.
Worth mentioning that the Pacus sold at asian seafood stores are farm raised, so they are probably fed corn meals...
DO THEY TASTE GOOD? 
