Eating Surubim Catfish: Where to Find & How to Cook Surubí in Bolivia & Argentina
Between our dual first-time trips to Bolivia and Argentina in 2026, I fully expect to catch a suburim (sometimes called “surubi”) catfish. Both Don Joaquin River Lodge and Caño Negro Fishing Lodge produce loads of the tiger-striped, shovel-nosed whiskery beasts, sometimes in massive proportions. Naturally, I’ll be disappointed if I don’t add them to my species life list.
I care less about eating them. For me, bringing meat home generally matters very little (with our Panama tuna trips being a notable exception to that rule). Nevertheless, it’s my understanding that surubim is delicious and is used in a number of regional specialties. I’ve eaten plenty of fried catfish in travels throughout the Southern Diabetes Belt in America, but those are generally farm-raised. For better or for worse, this could be a totally different experience.
How to Prepare Surubim Catfish
The South Americans don’t just batter and deep fry their cats like we do in America. Of course there is some of that, but that’s just the tip of the iceberg. If you can find some surubim at your local fish market (perhaps one catering to expat South Americans) try one of the following – or use farm-raised fillets as a substitute:
How to Make Perfect Surubim Fillet on the Grill
Surubim Stew
Surubim Stew in Coconut Milk
Simple Lunch with Surubim in Coconut Sauce
Where to Eat Surubim in Buenos Aires, Argentina
We’ll be stopping over in Buenos Aires on the way to and from Don Joaquin River Lodge. It’s known to be one of the greatest eating cities in the world, with steak and domestic wines topping the wish list, but it’s also possible to get surubim at some restaurants. There used to even be a restaurant called “Surubi” in the Palermo neighborhood, but it appears to be closed now.
Here are a few others:
Anchoíta -- Menu explicitly includes river fish and they offer dishes such as Chipa Guazú con Surubí Ahumado (cornmeal & cheese with smoked surubí)
Mare by Fran – “Chuletón de surubí” = surubi chop
Ultramarinos – Menu features “pescados de agua dulce como el surubí.”
Captain Cook – “Surubí del Paraná cocido en crema” – from the river we’ll fish, cooked in cream.
Where to Eat Surubim in Santa Cruz de la Sierra, Bolivia
Santa Cruz de la Sierra, which we’ll fly into on our way to Caño Negro Fishing Lodge, might not be quite as much of a foodie hotspot as Buenos Aires, but it’s still a large, cosmopolitan city with lots to offer. We found several restaurants with surubi ont eh menu:
Tucunare Restaurant -- They offer filetes de surubí con yuca y arroz (“surubí fillets with yuca and rice”) as well as “ceviche de surubí.”
Borde Río – Reviewers reported ordering “milanesa de surubí” and “chicharrón de surubí.”
El Anzuelo Restaurante -- Offers grilled surubí and chicharrón de surubí among their fish dishes.
Los Pescaditos -- Their menu includes surubí — grilled (a la parrilla), fritos, etc., also chicharrón de surubí.
Can You Get Surubi/Surubim to Cook in the United States?
We couldn’t find any restaurants in the United States that serve this coveted gamefish, but that doesn’t mean it doesn’t exist. There are sizeable Argentine, Paraguayan, Bolivian and Brazilian populations in multiple cities, and perhaps their local restaurants or markets offer species that’ll make them less homesick.
But if you want to be assured of getting to try true South American regional delicacies, your best bet is to join us south of the equator. We’re heading to Bolivia in the early fall and Argentina in early December and would love to have you join us on a fishing adventure that’ll double as a culinary masterpiece.
