Parrotfish

Parrotfish is a by-catch of snapper, found in warmer waters off the reef. It often has blue spots on a rainbow-like yellow and pink background. The name parrot comes from its distinctive rounded snout with beak-like teeth. The average weight is 1kg and 30cm in length.
Parrotfish have a soft, moist texture and delicate flavour.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

To Buy:

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.

To Store:

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.

Cooking Tips:

Steaming, poaching, baking, grilling and barbecuing are popular methods for cooking parrotfish.

Find recipes with Parrotfish

Nutrition per 1 Cup:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.