The same recipe, Apicius said, is also a good way to cook parrot. These facts are reported in the book “A Curious History of Food and Drink” by Ian Crofton, a copy of which was thrust into my ...

Most parrot fish are sold whole and un-gutted. They require trimming, scaling and gutting; larger fish can be filleted and pin-boned for cooking. The skin, once scaled, doesn’t need to be removed.