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Osteoglossum bicirrhosum

June: Egg development. Arowanas continue to care for the eggs and guard the territory.

Photo Fishing Cooking

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Considered a delicacy in South America Often bred in aquariums as an ornamental fish

Found in rivers of the Amazon basin Prefers slow-flowing areas with dense vegetation Feeds on insects, small fish and surface carrion

Caught with spinning rods using large lures and surface plugs Active at dawn and dusk, hunts near water surface

Prefers warm water temperature of 24–30°C Effective fishing in vegetated river sections

19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 The average bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 Good bite

Meat is white, firm and tasty Suitable for frying, baking and smoking

Fillet: Frying, baking
Whole: Smoking, baking
Head and bones: For fish soups and broths

Fried arowana with garlic and lemon (Frying)
Simple and aromatic recipe

1. Cut fillet into pieces.
2. Season with salt, minced garlic and lemon juice.
3. Fry in oil until golden brown.

Baked arowana with herbs (Baking)
Tender and aromatic dish

1. Clean fish and score skin.
2. Rub with herbs (thyme, rosemary), salt.
3. Bake for 30 minutes at 180°C (350°F).

Smoked arowana (Smoking)
Rich flavor and smoky aroma

1. Salt fish for 6-8 hours.
2. Cold-smoke for 4-5 hours.
3. Serve with herbs and lemon.

Stewed arowana with vegetables (Stewing)
Combines fish with spices and fresh vegetables

1. Fry fish with onions and carrots.
2. Add tomatoes, garlic, and spices.
3. Stew covered for 25-30 minutes.