Argentina
Merluza Negra
Patagonian toothfish (black hake) from the southern Atlantic, prized for its soft, oily, white flesh. Grilled, baked, or pan-seared, it is a Tierra del Fuego specialty.
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Argentina
Pacú
A large river fish from the Argentine northeast (Entre Ríos, Corrientes), grilled or baked. Prized for its tender, white flesh, often served with mandioca and salsa criolla.
Argentina
Surubí
A large catfish from the Paraná and Uruguay rivers, grilled or used in chupín de pescado. A northeast Argentine specialty, prized for its firm, white flesh.
Argentina
Trucha Ahumada
Smoked Patagonian trout, cured and cold-smoked over lenga wood. A regional specialty, served as a starter with bread, cheese, and Patagonian wine.