Fish

Parrotfish

Parrotfish (Scaridae) are colourful tropical reef fish with fused beak-like teeth, firm white flesh, and a mild, slightly sweet flavour popular across the Caribbean, Pacific islands, and parts of the Indo-Pacific. Texture holds for frying, stewing, and grilling; whole fish are common in island cookery. Sustainability varies sharply by species and reef pressure—prefer well-managed local fisheries and avoid rare or slow-growing species where guidance advises. Score and fry whole, or braise in tomato-pepper sauces. Flesh is leaner than pompano; baste or sauce to keep moisture. Freshness is critical in warm climates—buy from ice and cook the same day. Bones are typical of reef fish; fillets take skill.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Fillet

Head

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Stoplight Parrotfish

Blue Parrotfish

Scarus ghobban

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

FirmLeanMildSweetTropicalWhite Flesh

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 120

Amount per 100 g

Total Fat 4.66 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.09 g
Polyunsaturated Fat 1.99 g
Cholesterol 54.1 mg
Sodium 77.1 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.7 g
Water 74.1 g

Detailed nutrients

Energy 120 kcal
Water 74.1 g
Protein 18.7 g
- Animal Protein 17.7 g
Fat 4.66 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 1.99 g
  - Omega-3 0.8 g
  - Omega-6 1 g
Vitamins 46.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.82 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 2.9 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 530 mg
- Major Minerals 385 mg
  - Calcium 64 mg
  - Sodium 77.1 mg
  - Potassium 244 mg
- Trace Minerals 145 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 144 µg
Salt 0.2 g
- Sodium Chloride 0.2 g
Cholesterol 54.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.82 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 77.09 · Potassium: 244 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 144 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Parrotfish.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

1000 BCE

Pacific and Caribbean islanders took parrotfish from reefs as everyday and feast protein.

1700JM

Caribbean cookery featured whole fried and stewed parrotfish in peppery sauces.

1950

Tourism and local markets kept parrotfish visible on tropical seafood menus.

2010

Reef conservation science pushed selective, species-aware parrotfish consumption guidance.