Healthy Food Database
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.
Category: Seafood - Finfish
In Season:
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.
Nutrition per 1 Cup:
Salicylates:
Safe/negligible amount
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.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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