Gain / Flame Parrotfish
غين / فلام باروتفيش
Though the flavour of parrotfish is not unpleasant, it is more preferred for its relatively high nutritional content. The flesh is somewhat soft and is often cooked with salt, and spices like black pepper, turmeric, etc.Alternative NamesGain(Qatar)Yellowscale parrotfish(United Kingdom)Loro, Lutiin(Philippines)Hareed(Jordan)
Product detailsScientific name:
Actinopterygii (ray-finned fishes)
Scarus: Greek, skaros = a fish described by anciente writers as a parrot fishEnvironment / Climate / Range Ecology:
Marine; brackish; reef-associated; depth range 1 - 90 m.Indo-Pacific: Persian Gulf ; Red Sea and Algoa Bay, South Africa Rapa and Ducie islands, north to southern Japan, south to Perth, New South Wales. Likely at Seychelles. Eastern Pacific: Gulf of California to Ecuador. Eastern Mediterranean: off the coast of Shiqmona, first Lessepsian immigrant of Family Scaridae.