Blue Cod
|
| Scientific Name: |
Parapercis colias. |
| Also known as: |
Toragisu (Japan), Chung Daegu (Korea). |
| Characteristics: |
Medium-textured white flesh with a low oil content. Suitable for most cooking methods. |
| Description: |
Average length is 30 – 40 cm, but can be as large as 60cm. Body colour varies depending on age. Larger fish are more distinctly blue with greenish sides and a golden brown stripe above each eye. Some smaller fish are mottled and show a trend towards shade |
| Main Season: |
From March to November. |
