Old timers tell me that mongoose fish is a “good eating” type of fish. It is part of the wrasse family.
Now I’m not sure as to why it’s called a mongoose fish because I don’t see a resemblance to the four-footed, long-tailed animal. Maybe it’s because they both have narrow and pointy snouts, beady eyes, and patterned skin or fur? Who knows?
I would never eat a mongoose
They were initially introduced to control our rat population but instead lead to the decimation of our native Hawaiian animal species, especially our bird population. To me, they are like brown rats with thicker tails. They scurry across the roads while you are driving and dig into the trash. According to The Hawaii Invasive Species Council, their destructive behavior cause millions of dollars in damages every year. We don’t like them so much in Hawaii that there is a fine if you introduce, keep, or breed them.
They don’t sell mongoose fish in stores
You gotta catch your own. A buddy caught this one with a hook and line. Cleaning the mongoose fish was fairly simple; they don’t have much scales or bones–super easy. Old timers tell me that it’s good when fried.
I decided to fry in a wok with salt and pepper, then top it with some chimichurri. The result was a moist, flakey fish complemented by fresh herbs. Winner! If you’ve never had chimichurri, try my recipe! It’s easy and versatile. Makes a good marinade or sauce for fish and is healthier than the ol’ regular shoyu.
- Medium sized Mongoose Fish (about half a pound)
- 2 tablespoons Potato Starch
- Hawaiian salt and pepper, to taste
- 3 tablespoons Oil
- 3 tablespoons Asian Chimichurri Sauce
- Coat mongoose fish with potato starch and S & P.
- Heat oil in a wok and fry both sides until golden brown.
- Top with Asian chimichurri sauce.
Have you ever had mongoose fish? If so, how did you prepare it?