Parrot fish

Parrot fish belong to the family of perch-like fish, which, in turn, includes about ten genera and eighty diverse species, some of which in length can reach one to two meters or even more. The parrot's fish habitat is the tropical zone of the Pacific and Indian Oceans.

The parrot fish owes its unusual name to its unusual appearance, in particular the so-called "beak. " The fact is that the numerous teeth of this fish are densely located on the outer surface of the jaw, which in shape resembles the beak of this bird - it consists of 2 plates separated by a seam on each jaw and helps the fish to easily scrape algae from the surfaces of stones and corals. Sometimes some species of parrot fish even have external fangs (incisors), due to which a certain kind of danger arises for careless bathers.

In addition, parrot fish are characterized by a rather bright and attractive color. The body of the fish is painted in a silver glossy color, while beautiful orange-blue stripes are present on the fins and tail. The scales themselves also attract attention with a bluish hue.

At night, all Skarovs, to which the parrot fish belongs, sleep in the shelters of the reef, while turning into a kind of cover consisting of mucus, which they release as a natural protective agent against possible threats and attacks by predators. Probably, in the understanding of this fish, a person also belongs to the latter - at the time of catch, mucus is released in excess quantities. In general terms, you do not need to be afraid of such a "cover, " with which the parrot fish usually goes on sale.

Meanwhile, from a gastronomic point of view, parrot fish meat is moderately fat, it is quite elastic and has a good taste. Parrot fish meat is great for all types of gentle heat treatment, however, when baked in parchment or foil, it is recommended to add a small piece of butter to it.

Parrot fish is perfectly combined with fresh spicy-tasting green plants (for example, fennel) and green salads, including arugula, iceberg, oak leaves, endive and escariol. Of the vegetable crops, parrot fish is the most advantageous with broccoli, Brussels and savoy sprouts, young eggplant.

Prepared meals from this fish are great for sauces, which are usually made based on chicken yolk and cream or tomatoes with olives, while seasoned with rosemary, thyme or sage. The subtle taste of this sea fish will be fully revealed if you sprinkle the finished dish with lemon juice.