Paiche substitutes
Paiche substitutes — 6 options, ranked, with the exact amount
Use Halibut
Same amount by weight as the paiche
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.
- Verdict —
- Works
- Best for —
- pan-searing
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of paiche | Verdict |
|---|---|---|---|
| 1 | Halibutpan-searing | Same amount by weightWorks | Works |
| 2 | Mahi-mahigrilling | Same amount by weightTweak it | Tweak it |
| 3 | Sea bassbaking | Same amount by weightTweak it | Tweak it |
| 4 | Swordfishgrilling | Same amount by weightYou'll taste it | You'll taste it |
| 5 | Farmed catfish or basa (pangasius)pan-frying | Same amount by weightYou'll taste it | You'll taste it |
| 6 | Cod or haddockbaking | Same amount by weightTweak it | Tweak it |
Halibut
similar taste and texture
Firm, thick, lean and mild, so it does everything paiche does: holds together in a hot pan, takes a grill, and stays in one piece in a coconut and aji stew.
- Best for
- pan-searing, grilling, stews, baking, a la plancha
The closest match on every axis, and the most expensive option here. Like paiche it is very lean, so it goes dry fast. Cook to about 130 to 135F at the centre and let it rest.
Mahi-mahi
different taste, similar texture
Dense and steak-like with the same thick cut, so it holds up on a grill or a skewer exactly the way paiche does.
- 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.
Sea bass
similar taste, different texture
Mild and clean-tasting in the same way as paiche, and a good match if the recipe is baking or steaming rather than searing.
- 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.
Swordfish
different taste and texture
The right structure for anything cut into thick steaks or threaded onto skewers, since it is firm enough to be handled roughly.
- 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.
Farmed catfish or basa (pangasius)
different taste and texture
The nearest freshwater equivalent, similarly mild and farmed, and by far the closest match on price.
- 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.
Cod or haddock
similar taste, different texture
Widely available, lean and mild, covering two of paiche's three qualities.
- 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.
Questions
5 questionsCan 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.
Tips for substituting paiche
5 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.