NATIVE TO THE AMAZON and Tocantins-Araguaia basins, this fish of up to 6.5 pounds has a firm, orangey flesh of mild flavor that is much appreciated in the North and Midwest regions. After removing the spine, matrinxã is usually stuffed, wrapped in banana leaves and roasted over coals, or baked in the oven. In many places, it is known as jatuarana.
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