| dc.description.abstract | According to history, the native ichthyological abundance of the Ecuadorian Amazon has contributed to the subsistence of the indigenous communities of the region, and consequently, the permanence of food culture over time has been evidenced. On the other hand, the progress and improvement of gastronomy worldwide and new ways of eating, require new gastronomic proposals to meet these needs, and at the same time, promote the products of each country. In this way, the purpose of this intervention work is the development of a gastronomic proposal based on the paiche and corroncho of the Ecuadorian Amazon, through the application of different cooking techniques and methods, after the study of the inherent characteristics of each species. The main objective of this work is to make a gastronomic proposal with these fish, in order to promote their consumption and gastronomic use. At the end of this work, the high degree of acceptance of this gastronomic proposal is evident. The paiche for its organoleptic particularities was better accepted. However, the corroncho´s bone structure made it complex the application of cooking techniques as to present a clean cut. Thus, with this work, it is possible to present a new gastronomic proposal that promotes the dissemination, use and consumption of these fish.
Keywords: Amazon of Ecuador, organoleptic characteristics, cooking methods, fish, recipes | |
