PARROT FISH

Parrot fish - English name or Hibudai - Japanese name is a kind of fish living in coral reefs, rocky coasts, and seagrass beds in the Indo-Pacific. This fish is colorful with, blue, red and white. Parrot fish ( Scarus ghobban) - Hibudai is not the omnivorous species, so it grows slowly, but it is valuable as the reward, all parts of Parrot fish ( Scarus ghobban) - Hibudai from head to tail, can be used in various meals.

Parrot Fish ( Scarus ghobban) - Hibudai lives in all Vietnam seas and the largest volume occurs in Con Dao Islands, in the south. Parrot fish ( Scarus ghobban) - Hibudai is an excellent seafood products and high price too; the fishery depends on season and climate.

Vietnam export Frozen Parrot Fish ( Scarus ghobban) - Hibudai to Japan and other Asian Countries every year.

You can purchase these tropical reef-dwelling fish year-round; they are usually sold gutted whole, fillet skinon or skinless and frozen.

Cook Parrot fish ( Scarus ghobban) - Hibudai with strong, exotic flavors like chili, ginger, garlic and lemongrass or stuff it with bold herbs. You can bake it whole or fillet it for pan-frying to serve with a hardy sauce.

They yield a tender white fillet that is delicious sauteed with lemon butter and capers. Parrot fish ( Scarus ghobban) - Hibudai can also be breaded and fried. Slightly stronger flavored than the very delicate Opakapaka, Preparation methods include baking, broiling, sauteing and steaming.