Known as the “Amazonian cod”, the salt-cured, dried version of paiche can be prepared the same way as salt cod, shredded or in tranches. In the Amazon, one of the most traditional recipes is Pirarucu de casaca, salt-cured paiche layered with cassava flour, ripe plantain, and a coconut milk sauce; the name comes from the fact the dish comes to the table all “dressed up” (de casaca).