Uhu (Parrot Fish)
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.
Translucent, creamy white
Oil Content & Texture:
Medium oil content, moist
Medium flavor intensity
Delicate sweet flavor quality (slightly stronger than the very delicate Opakapaka)
Raw/Sashimi Character: Color, Oil, Texture Flavor:
Translucent pale pink color. Rich fat content. Firm, texture. Best cooked.
Waitstaff Selling Feature:
One of the most popular fish eaten in Hawaii. Being rich in natural flavor, Uhu is very desirable steamed or poached. Uhu has a beautiful ocean fresh flavor with a moist yet firm texture.