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Sustainable. High-Quality. Regional.


The RedKilau is an innovative, diverse fish delicacy.

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It is remarkable for its uniqueness and diversity – a sustainably and innovatively reared luxury fish of the highest quality. It originates from the South American Amazon region and is the largest scaled freshwater fish. In its homeland, the RedKilau is considered a delicacy and also stands out there due to its exclusivity. It’s light-coloured and firm flesh is distinguished by its velvety texture on the inside and its delicious flavour.


The RedKilau is remarkable due to its highest quality, its structure and its firm, yet velvety flesh.

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The RedKilau is also versatile. Whether it is grilled, poached in a bain-marie or pickled – the RedKilau is guaranteed to have a unique flavour. Our collaboration with selected top chefs has shown: As a ham, the RedKilau is an innovative replacement for ordinary smoked salmon. In the area of sushi or as a replacement for scallops and other fine fish, with the RedKilau, you are receiving a new product of the highest quality.

Preparation at high heat, on the grill for example, enrobed in oil and spices, doesn’t cause it any damage and allows its flavour to stand out superbly. Its white flesh has substance and doesn’t dry out. Due to its consistency, it keeps its shape and doesn’t fall apart, even during boiling or poaching. When it is fried in a pan or baked, the RedKilau forms a delicious crust. Bone-free, white, firm flesh is an insider’s tip in all preparation methods with the highest quality. In short: a treat!

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From rearing to delivery, the RedKilau stands for sustainability – from the spring water right up to reducing the burden on the oceans. The future and our environment are important to us.

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The RedKilau receives its excellent quality through careful and sustainable rearing. The regional fish rearing counteracts overfishing and protects the natural fish stocks of the seas and consequently the oceans. With our large rearing plants, delivery is possible all year round. The closed loop and the new technology let our fish grow calmly and healthily with consistent quality. This also includes the fact that we source the water that is required for the fish from a spring and recycle the polluted water again after use. This way, we ensure biological purity and there is no waste of natural resources.

The RedKilau is protected and treated with care during its entire lifecycle, so that its flavour is not distorted by the secretion of anxiety hormones. It is free from microplastics, environmental toxins, antibiotics and other drugs. No hormones are added. Due to the regional rearing, our plant protein for feeding, the solar plants and water wells, we are also kind to our environment in rearing.

About us

The team at MANICH Food Innovations GmbH sees the rearing and sale of RedKilau as its passion.
Led by:

Marco Dethof (experienced entrepreneur and internationally well-known breeder of exotic fish),  Nico van der Post (European food producer and skate breeder), Christoph Jakob (tax consultant, spokesman of the company and serial founder), Dominik Hübler (restaurateur & chef, awarded with the Bavarian State Prize), Michael Böttner (globally renowned expert in large fish. Leader of countless expeditions in the South American jungle, research of the way of life & reproduction methods of the fish in their natural habitat), Frank Strecker (third-generation manager of a food fish farm in Thuringia)

the consistent quality and excellent flavour of this premium fish is important to us.

Also visit us at www.manich.de.




RedKilau in the frying pan

Before frying, the RedKilau is drizzled with lemon juice, lightly salted and then coated in flour. Next, fry until golden brown at medium heat in rapeseed oil or clarified butter. Time approx. 10-20 min., depending on thickness.

Tip: With very thick fillets, the RedKilau can be put in the oven/grill at 180 degrees Celsius for 10-15 minutes after searing for approx. 5-10 minutes on both sides.


Grilled RedKilau

Before frying, the RedKilau is drizzled with lemon juice, lightly salted and then rubbed with oil. Next, place the RedKilau on aluminium foil that has first been brushed with oil. Time approx. 10-25 min., depending on thickness.


RedKilau in stock

Drizzle RedKilau with lemon juice, season lightly with salt and then put it into a saucepan of well-seasoned vegetable stock. The stock must only simmer gently. Time approx. 15-25 min., depending on thickness.

Recipe ideas

RedKilau with spicy red wine gravy and ginger carrots

Recipe for 4 people


800-1000g RedKilau fillet
3 sprigs of thyme
200g shallot strips
400ml red wine
200ml port wine
150g cold diced butter
20g butter
20 young carrots with stalks
Mineral water
Sea salt
4 slices ginger
2 fresh bay leaves
1 teaspoon maple syrup


Sear RedKilau fillet in the pan with 2 sprigs of thyme and oil.

For the red wine gravy, caramelise sugar in a saucepan. Add shallots and fill up with red wine and port wine. Reduce to 200 millilitres. Add thyme sprig and remove from the hob. Leave to steep for 10 minutes and pass through a sieve. Finally, stir in cubes of butter. Season with salt.

For the ginger carrots, scrub the carrots and leave some of the green stalks on them. Melt the butter in a saucepan and add the carrots. Glaze and pour in a small amount of mineral water. Season with sea salt, add ginger and bay leaf. Steam the carrots until they are cooked through. Finally, add the maple syrup. The carrots should be completely glazed.

RedKilau in anchovy brown butter with an emulsion of watermelon, heritage tomato and sorrel

Recipe for 4 people


800-1000g RedKilau fillet
250g butter
2 tablespoons anchovies in oil
1 sprig of thyme
800g heritage tomato
400ml chicken stock
2 shallots finely chopped
1 clove of garlic
12 sorrel leaves
2 juniper berries
2 bay leaves
Olive oil
1 tablespoon Mumbai curry
100ml white wine
100ml Noilly Prat
100ml white port
100ml gin
1 tablespoon red tandoori paste
2g xanthan gum
Sea salt
brown sugar
white pepper
100 g watermelon
1 venus tomato

For the RedKilau fillet, let the butter brown while stirring slowly. Finely chop the anchovies, brown lightly in the butter and mix everything well with a hand blender. Slowly cook the portioned RedKilau fillets in the anchovy brown butter with the sprig of thyme. For the emulsion, wash, halve and extract the juice from the heritage tomato. Put the chicken stock in a saucepan with the shallots, garlic, juniper and bay leaf and reduce. Gently warm up 2 tablespoons of olive oil, dissolve the curry in it and deglaze with port wine, Noilly Prat, white wine and gin. Reduce by half and finally add the tandoori paste. Pass everything through a fine sieve. Add tomato juice to the stock and heat up to 80 degrees Celsius. Stir in xanthan gum and 160ml of olive oil and season with sea salt, gin, brown sugar and white pepper. Dice the water melon into coarse chunks and marinate in the emulsion overnight.

This dish is arranged on the plate as follows:

Cut the tomatoes into thin slices, distribute like a carpaccio and drizzle with the emulsion. Arrange each of three watermelon cubes and three sorrel leaves next to it. Place RedKilau fillet on the carpaccio and glaze it with anchovy brown butter.

Wholemeal spaghetti with RedKilau ham-parma carbonara

Recipe for 4 people


300g RedKilau ham
200ml cream
2 tablespoons grated Pecorino Romano
2 egg yolks in the sauté pan
2 slices parma ham
2 tablespoons olive oil
2 sprigs thyme
320g wholemeal spaghetti
Some grated Pecorino

Stir together grated Pecorino and egg yolk in a bowl and refrigerate. Cut Parma ham into strips. Heat up olive oil in a sauté pan, brown the Parma ham and diced, smoked RedKilau in it with the stripped thyme leaves. Remove from the hob and pour off the frying fat. Boil spaghetti for 10 minutes in well-salted water. Drain, mix together with the RedKilau and Parma ham and continue cooking for approx. 3 minutes. Remove from the hob, add the cream-Pecorino-egg mixture. Heat up slightly to thicken the sauce. Season with pepper and Parmesan.