Paiche substitute

Best substitute

Halibut

Use the same amount by weight as the paiche you are replacing

Best for pan-searing

Close match

Halibut is the best substitute at 1:1 by weight, because it matches paiche's thickness, firmness, leanness and mildness better than anything else. Mahi-mahi at 1:1 is the closest for grilling. If you want a freshwater fish at a similar price, farmed catfish or basa works at 1:1 but is softer and needs firmer seasoning. Cod is fine baked or stewed but will break apart if you try to sear a thick steak.

Other paiche substitutes

Ranked, with the exact amount to use

2Mahi-mahi
Different taste
Use the same amount by weight
Dense and steak-like with the same thick cut, so it holds up on a grill or a skewer exactly the way paiche does.
What changes
Best for
grilling, pan-searing, skewers, tacos
Sweeter and noticeably more pronounced in flavour than paiche's clean mildness, so a delicate sauce will have to compete with it. Excellent value and easy to find frozen.
3Sea bass
Different texture
Use the same amount by weight
Mild and clean-tasting in the same way as paiche, and a good match if the recipe is baking or steaming rather than searing.
What changes
Best for
baking, steaming, stews, pan-frying
Softer and thinner-flaked, so it does not take a hard sear as confidently. Chilean sea bass is a different proposition entirely, much oilier and richer, which makes the dish more luxurious and much less clean-tasting.
4Swordfish
Taste and texture differ
Use the same amount by weight
The right structure for anything cut into thick steaks or threaded onto skewers, since it is firm enough to be handled roughly.
What changes
Best for
grilling, skewers, pan-searing
Meatier, firmer and distinctly stronger in flavour, so the dish tastes fuller and less delicate. It also dries out even faster than paiche, so pull it early and rest it.
5Farmed catfish or basa (pangasius)
Taste and texture differ
Use the same amount by weight
The nearest freshwater equivalent, similarly mild and farmed, and by far the closest match on price.
What changes
Best for
pan-frying, stews, baking, frying
Softer and slightly muddier-tasting than paiche, so season a little harder with lime, aji and cilantro, and do not overcook it or it turns soft and pasty. Pat it very dry before searing.
6Cod or haddock
Different texture
Use the same amount by weight
Widely available, lean and mild, covering two of paiche's three qualities.
What changes
Best for
baking, chupe and fish stews, frying
The honest limitation: cod has large soft flakes that come apart under a hard sear or in a stirred stew, so it cannot replace a thick paiche steak. Bake it, or add it late to a stew and do not stir.

What is Paiche?

Paiche is Paiche, also called arapaima or pirarucu, is a very large Amazonian freshwater fish now farmed in Peru and Brazil and sold as thick, boneless, pale-pink fillets with firm, meaty flesh and a mild, clean flavour.

Cooking tips

Paiche fillets are thick, often an inch and a half or more, so treat them like fish steaks rather than fillets. Sear the presentation side in a hot pan for three to four minutes without moving it, then finish in the oven, and aim for a centre of about 130 to 135F before a two-minute rest.
It is a very lean fish with little fat to protect it, which is why it is so unforgiving of overcooking and why it needs oil for grilling. Brush it well, and if you are substituting an oilier fish like Chilean sea bass you can be more relaxed about timing.
Its mildness is an invitation rather than a limitation. Paiche wants assertive partners: aji amarillo, aji panca, lime, coconut milk, cilantro and garlic. If you substitute a stronger-flavoured fish like swordfish or mahi-mahi, pull the seasoning back slightly so the two are not fighting.
Paiche is usually sold frozen outside Peru and Brazil. Thaw it slowly overnight in the fridge on a rack rather than in water, then pat it thoroughly dry, since a wet fillet steams instead of searing and paiche has enough thickness that a poor sear is very obvious.
The paiche sold commercially is generally farmed, which is worth knowing because wild arapaima populations are a conservation concern. If sourcing matters to you, ask the fishmonger whether the fillet is farmed rather than assuming from the label.

Frequently asked questions

Can I just leave paiche out?

No, since in any recipe that names it the fish is the centre of the plate. Substituting is straightforward though: halibut, mahi-mahi or a thick piece of sea bass all work at 1:1, so buy whichever of those is freshest rather than hunting for paiche specifically.

What does paiche taste like?

Mild, clean and slightly sweet, with none of the muddiness people expect from a freshwater fish. The texture is what stands out: firm, dense and meaty in thick boneless fillets that eat more like a fish steak than a delicate flaky fillet.

Is paiche the same as arapaima or pirarucu?

Yes. Paiche is the Peruvian name, arapaima is the scientific and English common name, and pirarucu is the Brazilian name for the same fish. You may see any of the three on a menu or a package.

Is paiche good for ceviche?

It is used that way in the Peruvian Amazon, though most classic ceviche calls for lean saltwater fish like corvina. If you are making ceviche and want a substitute, halibut or corvina are safer choices, and for any raw preparation you should use fish sold for raw consumption or fish that has been commercially frozen.

What is the cheapest substitute for paiche?

Farmed catfish or basa, which is mild, freshwater and inexpensive. It is softer than paiche and slightly earthier, so dry it well before searing, do not overcook it, and season more assertively with lime and aji to make up the difference.

Related substitutes

More seafood substitutes

Paiche substitute

Other paiche substitutes

2Mahi-mahi

3Sea bass

4Swordfish

5Farmed catfish or basa (pangasius)

6Cod or haddock