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Parrotfish

Parrotfishes are a group of fishes that traditionally has been considered a family (Scaridae), but now often are considered a subfamily (Scarinae) of the wrasses.[1] They are found in relatively shallow tropical and subtropical oceans throughout the world, but with the largest species richness in the Indo-Pacific.

Their meat is rarely consumed in the United States, but is a delicacy in many other parts of the world. In Polynesia, it is served raw and was once considered “royal food,” only eaten by the king.

 


Commercial name

Parrotfish

Latin name

Scarus spp.

Origin

Sri Lanka/Senegal

Catching area

FAO 51, FAO 57, FAO 34

Fish Properties

Whole / G&G / Fillet

Ingredients

100% Fish

Nutritional Values

Energetic value 83 Kcal / 353 KJ – Proteins 19,9 g – Carbohydrate 0 g – Fat 0,4 g

Kartons

Polystyrene 5kg-10kg-15kg-20kg


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