Bangamary
Bangamary
Scientific name: Macrodon ancylodon
Common names: King Weakfish
Flavor Profile: Bangamary has a unique flavor, similar to its relatives in the Drum family. It has medium flavor with a nice briny tang.
Texture Profile: It has a white, lean and finely textured flesh.
Color: The head and back of this fish are dark brown in color with a greenish tinge. The sides have a faint silvery hue with dusky specks, and the belly is white.
Cooking Methods: Bake, Grill, Sautee, Steam, Deep-fry
Description
Bangamary is a very popular Caribbean fish. Its name comes from the weak flesh around the mouth that tears when hooked. It is an excellent food fish, It comes with a lot of health benefits. It is a rich source of protein and makes a good choice for a low-fat diet. Vitamins A and D are abundantly present in bangamary recipes. This fish is also full of omega fatty acids that are very helpful in the overall development of the body tissues. Bangamary is very low in cholesterol, but the method of cooking should be adopted suitably in order to reduce the calories.
Bangamary dishes are prepared with fillets, and even with whole gutted headless fish. Like other fishes, Bangamary is also used to make various delicacies. The meat flakes delicately, making it suitable for roasting, pan sauteing, or frying. The traditional way to eat banga mary fish is to fry it if it is deep fried and then mix it with cashew nuts or vegetables.
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