Parrot fish recipes
A stunning, brightly coloured fish with a soft and delicate texture, so-called because the mouth of the fish resembles a parrot’s beak. Parrot fish come in an array of colours, from turquoise-tinged to coral red.
Parrot fish are available whole, gutted and frozen. They are available year round. Many reef-dwelling species are considered to be over-exploited. If you have concerns ask your fishmonger.
Most parrot fish are sold whole and un-gutted. They require trimming, scaling and gutting; larger fish can be filleted and pin-boned for cooking. The skin, once scaled, doesn’t need to be removed. The parrot fish is a reef dweller found in warm waters around the world and it suits exotic and oriental flavours well - chilli, ginger, garlic, lemongrass and spices are all excellent with this fish. It can be grilled, pan-fried or barbecued.