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. |
Select your language
