$ · searing fillets and whole small fish, plancha-style
Get crisp skin instead of a fillet welded to the pan
Skin-on fillets, which need a hot, even surface to release cleanly.
Lodge 12-Inch Cast Iron Skillet
Pejerrey in English is Silverside. It belongs to the Atherinopsidae family; the names below show how the same fish is sold across international markets.
Also called
🇺🇸Silverside🇧🇷Peixe-rei🇮🇹Latterino🇩🇪Ährenfisch
The Argentine silverside is a slender, silvery freshwater and brackish water fish beloved in Argentina and Uruguay. It has delicate, translucent flesh with a mild flavor and is typically fried whole until crispy. It is a deeply regional fish with no equivalent in European or North American markets, making it one of the most distinctive entries in the CarneAtlas fish section.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Silverside | Rarely found outside South America |
| 🇦🇷Argentina | Pejerreyprimary | Beloved in Argentina — typically fried whole or in soup |
| 🇧🇷Brazil | Peixe-rei | Found in southern Brazil near the Argentine border |
| 🇮🇹Italy | Latterino | Italian Atherinidae are the closest relatives of the Argentine pejerrey. |
| 🇩🇪Germany | Ährenfisch |
Often confused with
Handling fish at home
$$ · filleting, skinning, and trimming whole fish
Fillet a whole fish without wasting half of it
Following the bones and contours of whole fish with a narrow, flexible blade.
Victorinox Fibrox 8-Inch Flexible Fillet Knife
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear