Costillas de Gamitana: Fried Tambaqui Fish Ribs
Costillas de Gamitana (or Tambaquí) is a delicious and highly popular way to prepare this massive freshwater fish, widely consumed and appreciated in the Amazon and Eastern Plains (Llanos) regions of Colombia.
The secret to this incredibly fast 25-minute recipe is preparing the large, meaty fish ribs with a simple salt seasoning and dropping them into extremely hot oil. This aggressive frying technique ensures the outside crisps up perfectly—almost like a pork rind—while keeping the thick meat juicy and tender.
Costillas de Gamitana (Fried Fish Ribs)
A crispy, savory dish from the Amazon and Llanos! Thick freshwater fish ribs simply seasoned and fried in very hot oil until crunchy.
Ingredients
- 8 Tambaqui or Cachama fish ribs
- Salt to taste
- Frying oil
Instructions
- Clean and season: The very first step is to thoroughly clean the fresh fish ribs. Season them generously with salt to your liking. (Chef's Hack: As an optional step, you can prepare a quick wet rub or marinade with your favorite herbs and local spices to coat the ribs before cooking).
- Fry to a crisp: Place a deep pan or pot over the stove and heat a generous amount of frying oil. It is absolutely crucial that the oil is extremely hot. Carefully place the seasoned ribs into the hot oil and fry them until they are beautifully golden brown and the exterior meat crisps up entirely.
- Serve: Remove the fried fish ribs from the oil and let any excess grease drain on paper towels. They are traditionally served immediately alongside crispy patacones (fried green plantains) and a fresh, bright side salad!
Notes
- Massive Size: The Gamitana or Tambaquí is a remarkably large freshwater fish that can grow to weigh up to 35 kilograms. Because of its sheer size and thick bone structure, butchering it into distinct, thick “ribs” is a very practical and common way to cook and serve it.
- Regional Names: Depending on the specific area within the Amazon or the Orinoco river basins, this exact fish is also widely known by locals as Cachama negra or Pacú negro.
- Culinary Versatility: While these crispy fried ribs are a regional favorite, this fish is highly sought after and is also frequently prepared baked, stewed (sudada), or completely stuffed.
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