Sustainable paiche fishing in Peru's Pacaya Samiria National Reserve has become an opportunity for Amazonian communities, thanks to its increasing popularity within haute cuisine.
Jairo Natorce's surveillance post in Lake Yarina, deep in Peru's Amazon rainforest, does not have water or electricity. He works alone in this part of the park on the banks of a river full of piranhas and alligators. Here, he has one sole purpose: to protect one of the greatest biodiversity hotspots on the planet and, particularly, a colossal prehistoric fish called, the largest nature reserve in Peru that's more than two million hectares – half the size of Denmark or Switzerland.
"There is something that connects me, that attracts me to the jungle," Schiaffino said."It is a super abundant territory, but, at the same time, very fragile. very versatile for cooking," said Schiaffino. He has prepared dishes such as paiche ceviche, grilled paiche, paiche ribs, and paiche with, a thick sauce made from yuca brava that is cooked by women from the Bora and Huitoto ethnic groups in Paucarquillo, Loreto.
The paiche itself has also experienced hardships due to overfishing and the lack of controls to ensure compliance of minimum catch sizes or closed seasons. But there are ongoing efforts to change things.
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