Parrotfish
About the product
This rockfish is highly prized in the Canary Islands for its firm, white flesh and mild, delicate flavor. It is the star attraction at the fishermen's guilds.
Origin
Caught using traditional methods off the coast of Los Abrigos, it is a staple of the local cuisine. It is usually cooked on the same day it is caught.
History and Tradition
Endemic fish of the Canary rocky seabed, whose texture is reminiscent of shellfish.
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Culinary uses
Whole, grilled, fried or boiled.
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Season
All year
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Production area
Coast (Littoral and Fish Market)
Where to find it
Producers who make it and restaurants that use it.