The bourzwa is one of the most sought-after fish in the Seychelles. Usually fished outside the reefs, it attains 60 cm when fully adult. The fish is salmon-pink in colour with three vivid red transverse bands, one obliquely through the eye, one vertically across the body, and the third runs obliquely, in a curve, from dorsal fin across the caudal peduncle to the lower part of the caudal fin. It has succulent, moist white flesh with a large flake and mild flavour. The bourzwa is one of the most prized fish and the older fish tastes as good as the younger species.
It is an impressive and attractive fish to present either whole or as a skin-on fillet. The moist flesh is firm and is suited to cooking methods such as steaming, poaching, grilling or pan frying. It is customary to usually grill it whole. The head makes a great fish bouyon with bilimbi.
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