Parrot Fish (Hareed)

Introduction
Parrot Fish, locally called Hareed, Popat, or Tota Machli, stands out for its vibrant appearance and delicately sweet flavor. Popular among seafood lovers, its meaty, white flesh is easy to cook and works beautifully in both simple and spiced dishes.

Common Names in Pakistan

You might hear it called Hareed, Popat, or Tota Machli, inspired by its parrot-like colors and distinctive look.

Where It Comes From

This fish is commonly sourced from the coastal waters of the Arabian Sea. Its naturally clean environment contributes to its freshness and quality.

Cutting Options & Estimated Yield

Size usually ranges from 500g to 2kg per fish.

Best Ways to Cook Parrot Fish

• Grilled over charcoal or in an oven

• Fried for a golden, crispy finish

• Baked with spices and a drizzle of oil

Its firm texture makes it easy to handle, whether cooking for a weeknight dinner or a special meal.

Flavor & Texture

Parrot Fish has a mild, slightly sweet flavor with firm, white meat. It holds its shape well during cooking and absorbs marinades and spices nicely.

Storage Tips

Refrigerate and use within 2–3 days for best results. For longer storage, it can be frozen to maintain freshness and texture.

Pairing Suggestions

This fish goes great with:

• Citrus marinades (like lemon or orange)

• Herbs like rosemary, coriander, or dill

• Side dishes like steamed rice, grilled vegetables, or naan

How to Spot Fresh Parrot Fish

• Look for bright colors and clear scales

• The flesh should appear firm and shiny

• A light, ocean-like scent is a sign of good freshness