Parrot fish – English name or Hibudai – Japanese name is a kind of fish living in coral reefs, rocky coasts, and seagrass beds in the Indo-Pacific. This fish is colorful with, blue, red and white. Parrot fish/Hibudai is not the omnivorous species, so it grows slowly, but it is valuable as the reward, all parts of Parrot fis /Hibudai from head to tail, can be used in various meals.

Parrot Fish/Hibudai lives in all Vietnam seas and the largest volume occurs in Con Dao Islands, in the south. Parrot fish/Hibudai is an excellent seafood products and high price too; the fishery depends on season and climate.

Vietnam export Frozen Parrot Fish to Japan and other Asian Countries every year.

You can purchase these tropical reef-dwelling fish year-round; they are usually sold gutted whole, fillet skinon or skinless and frozen.

Cook parrotfish with strong, exotic flavors like chili, ginger, garlic and lemongrass or stuff it with bold herbs. You can bake it whole or fillet it for pan-frying to serve with a hardy sauce.

They yield a tender white fillet that is delicious sauteed with lemon butter and capers. It can also be breaded and fried. Slightly stronger flavored than the very delicate Opakapaka, Preparation methods include baking, broiling, sauteing and steaming.