A stunning brightly coloured fish with a soft and delicate texture, so-called because the mouth of the fish resembles a parrot’s beak. Parrot fish come in an array of colours, from turquoise-tinged to coral red.
The Parrot Fish has robust bodies and fairly large scales, those at the base of the tail being particularly large. It can be very slimy and therefore slippery. So when scaling make sure it does not slip as you can end up cutting your fingers.
There is a variety of parrot fish in the waters of Seychelles and these include the Blue-barred parrotfish or Kakatwa blanc ,Dusky parrotfish or Kakatwa brizan , Ember parrotfish or Kakatwa rouz , Fivesaddle parrotfish or Kakatwa ver , Humphead wrasse or Kakatwa varer and Green humphead parrotfish or Filambaz
Blue-barred Parrotfish-Kakatwa Blan
Dusky Parrotfish- Kakatwa Brizan
Ember Parrotfish- Kakatwa rouz
Five Saddle Parrotfish-Kakatwa Ver
Humphead Wrasse- Kakatwa Varer
Green Humphead Parrottfish- Filambaz
The flesh of parrot fish is white, mild, firm and flaky when cooked. The fried flesh is ideal in bouyon bred or just plainly grilled with spices.
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