something unusual at a higher price, it may not go over well.” But the ribs did go over well. Even Truluck’s pickiest market, Boca Raton, Fla., “went crazy for them,” Wubbena says.

“Fish ribs have picked up momentum
around the country as a trendy menu
item, but I think you will start to see them
become a more-mainstream menu item,
not only in seafood restaurants, but also
in upscale restaurants that want to add
something playful to their menus.”
understand. During a chef conference,
his seafood purveyors set up propane
burners to show Truluck’s chefs how to
prepare the ribs.

“Once they saw it, they got excited about serving it,” he says.

CROWD PLEASER

Sosa at Sammy’s Seafood is not surprised
at pacu’s popularity. “It’s a really cost-
effective item, since the ribs are already
processed. Just season or marinate
them, and throw them on a grill,” he says.
However, he cautions that despite the ribs’
success, they can be difficult to obtain.
“It’s not stocked continuously.”
“The fish ribs go over pretty well,” says Pandel.
“Diners don’t know what they’re getting into,
but are usually pleasantly surprised.”
Wubbena admits that fish ribs can be a
weird concept at first for even chefs to

Melanie Wolkoff Wachsman is a freelance writer based in Louisville, Ky., and a former editor of Chef and Chef Educator Today.

When fish ribs become available, chefs should consider serving them for the playful touch they add to menus. “Guests usually react with surprise. It’s surprising that you can do things like this with fish,” says Sargood. “The ribs are also versatile and adaptable to different restaurant concepts. You can use different flavors with them. You can grill them, braise them, pan-sear them or bake them.

Jim Sargood, General Manager Naples Tomato, Naples, Fla.

Yield: 4 servings
has cooked 4-5, minutes, flip ribs over;
baste rib side with sauce. Allow sauce
to caramelize; flip and baste one more
time. Serve immediately.

Pacu Fish Ribs with Galliano/Honeybell Barbecue Sauce

At Naples Tomato, these fish ribs are served with an heirloom tomato/fennel/ smoked jicama slaw with Gorgonzola/ balsamic dressing.

½ cup sea salt ½ cup cracked black pepper

2 cups chopped herbs

4 pacu ribs Olive oil, as needed Galliano/Honeybell Barbecue Sauce

(recipe follows)

Method: Combine salt, pepper and herbs. Precut ribs; rub with herb mixture.

Lightly coat ribs with olive oil. Place on charbroiler. Cook, meat-side down, 4-5 minutes; turn over. Cook, rib-side down; baste meat side with barbecue sauce. After rib side

GALLIANO/HONEYBELL
BARBECUE SAUCE
2 cups Galliano
2 (14-oz.) jars ketchup
½ cup Lingham’s sauce
½ cup brown sugar
4 cups freshly squeezed Honeybell juice
½ cup honey
1 T. Worcestershire sauce

Method: In medium saucepan, heat Galliano over high flame; light to burn off alcohol. While alcohol is burning off, mix ketchup, Lingham’s sauce, sugar, Honeybell juice, honey and Worcestershire sauce. Once flame has gone out, add to pan; mix thoroughly. Bring to a boil. Reduce heat; reduce liquid by a third. Remove from heat. Cool in ice bath.