الحمراء | Hamrah
This fish is widespread in sandy areas and coral reef. It feeds on small fish and crustaceans, it has a special economic value because of its good taste.
Spring and summer– between March and August.
In Middle East it is preferred fried with Kabsa or in Marq and it is also preferred grilled.
- Abdomen cleaning
- Removing the nostrils
- Removing the fin
- Removing the unused part of the tail
Cutting the fish into pieces:
- The fish could be cut into 3 to 4 pieces
- The head would be cut into 2 pieces
Grilling the fish:
After cleaning the fish its belly would be cut open to grill.
The fish served wrapped from FISHWASEL.
Cutting the fish into filet:
The fish would be cut into pieces without bones, thrones and skin.