Special Pulutan for My Birthday: Inihaw na Tarian (Unicorn Fish)

For my birthday celebration, I prepared something rare and special—Inihaw na Tarian. Tarian, also known as Unicorn Fish, isn’t something you’ll easily find in markets every day. Because of its rarity, it’s sometimes even more expensive than pork meat, especially during Holy Week when many avoid pork.

All About Tarian (Unicorn Fish)

Tarian, or Unicorn Fish, belongs to the genus Naso under the Acanthuridae family, commonly found in the tropical Indo-Pacific region. There are about 17 species, mostly herbivores feeding on algae. What makes them unique is the hornlike spike protruding from their forehead, giving them the “unicorn” name.

In Hawai’i, two common species exist:

• Bluespine Unicornfish (Naso unicornis), known locally as kala, with a distinct long horn.

• Sleek Unicornfish (Naso hexacanthus), or opelu kala, without the horn but still featuring the trademark sharp tail spines.

Where to Buy Tarian (Unicorn Fish)?

I got mine straight from my hometown in Sta. Cruz, Zambales, with the help of friends who sourced it directly from fishermen. Buying directly is often cheaper and fresher than market prices, though unicorn fish can also be found in Pangasinan markets.

How to Cook Tarian (Unicorn Fish)?

The best way to enjoy Tarian is grilling (inihaw). No foil, no banana leaves—the fish’s naturally rough skin protects the meat while it cooks, similar to how we grill Bangus (Milkfish) with its scales intact.

Some cook it in broth, but I personally recommend grilling for the best flavor. The meat is white, tender, and often compared to chicken.

Cooking Tips:

• Choose Tarian weighing 1–2 kilos—they taste better than the oversized ones.

• Best enjoyed with soy sauce and calamansi, or if you want a kick, soy sauce with wasabi.

• For saltier flavor, dip in patis with siling labuyo.

Verdict

For me, Inihaw na Tarian is the ultimate birthday pulutan. Rare, tasty, and truly a conversation starter at any gathering.