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European parrotfish

The European parrotfish (Latin: Sparisoma cretense) was for a long time the only species of parrotfish to make its home in the Mediterranean. It can be found in shallow waters off the Portuguese coast, down to the Azores, Cape Verde and Senegal. It lives close to rocky coasts at depths of up to 50 metres.
As parrotfish rely mainly on their pectoral fins to propel themselves forwards, they always look a little as if they are "flying" through the water.
The parrotfish diet consists of algae and invertebrates. They constantly nibble at rocks, immediately spitting out anything of no nutritional value. Parrotfish make an important contribution to maintaining biological balance in the ocean, as they are one of the main predators of sea urchins, which are constantly spreading and present a threat to the seabed.

Cooking methods

The parrotfish is suitable for frying or grilling, but there are also many delicious recipes that involve topping it with assorted herb crusts.

Flavour and texture

The parrotfish has firm, succulent white flesh. It is mild in flavour.

Fishing method

Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.

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