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The Paiche or Paichi (tentatively identified as Arapaima gigas) is an introduced species and one of the most important fisheries resources in Bolivia. Its meat has characteristics that have facilitated its commercialization in the main cities of the country. The objective of this work was to describe the nutritional quality of its meat sold in the city of Riberalta (Beni), the main supplier of Paiche meat to inland markets. Tissue samples were collected from the dorsal, abdominal and caudal areas (n=3; 800 g) from three medium-sized specimens (81.6 cm average total length, aproximately 8 kg). Results showed that Paiche meat is rich in proteins (20%), but low in total fats and carbohydrates (0.81 and 0.67%, respectively). The fat-soluble and water-soluble vitamins were low, with values less than 0.027 mg 100 g-1; except vitamin E (average 1.198 mg 100 g-1). Seven fatty acids were found in the abdominal portion, five in the dorsal portion, and none in the caudal portion. Linoleic Acid (Omega 6) was found only in the abdomen. Its regular consumption in the diet is recommended. Studies are needed to see how nutritional value is affected by food preparation for consumption and to assess mercury content.
Carvajal‐Vallejos et al. (Fri,) studied this question.