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Also known as “parrot fish,” this fish gets the name for its parrot like beak and colors. They are well-known for their brilliant colors' especially the blue and red parrot fish. Diver caught with spears one at a time. They yield a tender white fillet that is delicious sautéed with lemon butter and capers. Uhu can also be breaded and fried. Slightly stronger flavored than the very delicate Opakapaka, uhu is an impressive host to Asian sauces. Preparation methods include baking, broiling, sautéing and steaming.