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.

Preparation Method: 

• Regular clean (Trimmed, De-scaled and gutted).
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Features: 

• Its meat is medium in flavour and stays fairly firm when cooked. It is very bony but not very hard. Good for frying.