A medium-priced fish. Parrot fish is sold whole and in fillet form. Look for lustrous skin with bright and bulging eyes; firm flesh. Fillets should also be lustrous with no brown markings. Both should have a pleasant sea smell.
Scale, gill and gut fish. Wrap whole fish or fillets in plastic wrap or put in an airtight container. Keeps 2-3 days in the refrigerator.
Tips & Tricks:
Scale, gill and gut fish. Score whole fish a few times diagonally on both sides to allow even heat penetration. Also score thick fillets.
Steaming, poaching, baking, grilling and barbecuing are popular methods for cooking parrotfish.