Parrot Fish – (Scarus spp.)

Product Overview

Parrotfish (Sparisoma spp.) is a reef-associated species widely traded across the Indian Ocean and Indo-Pacific regions in frozen form. It is valued for its firm white flesh, mild marine flavor, and attractive natural coloration, making it suitable for whole-fish presentation and traditional culinary applications.

The fish is processed under hygienic conditions and frozen shortly after harvest to preserve freshness, texture, and eating quality after thawing. Its strong body structure and reliable yield make Parrot Fish a versatile product suitable for foodservice and processing markets.

Scientific Name:
Scarus spp. / Chlorurus spp.

FAO Catch Area:

FAO 51
FAO 57
FAO 71