Special Pulutan for my birthday Inihaw na Tarian. Tarian or Unicorn Fish is a kinda rare. I believe some people might not know about this fish. Because of its rarity, sometimes it’s more expensive than pork meat. It will probably spike up during Holy week . I don’t know why but maybe because catholics don’t eat pork meat in this season.
All about Tarian (Unicorn Fish)
Tarian or in english Unicorn fish, also spelled unicornfish, any of certain exclusively marine fishes belonging to the genus Naso, in the family Acanthuridae (order Perciformes), occurring in the tropical Indo-Pacific region. The 17 species are herbivorous algae eaters. Unicorn fishes have a pair of sharp forward-pointing spines that protrude from the side of the tail shaft, and the fishes also have a long spike, a frontal horn, protruding from the forehead. (source:Britannica)
Unicornfish are herbivores that live in tropical waters around coral reefs and are part of the surgeonfish family, Acanthuridae. Their name comes from the hornlike extension of the snout present in some species. They range from the Indian to Pacific Ocean. Two species are common in Hawai’i: the bluespine unicornfish or kala in Hawaiian (Naso unicornis) and sleek unicornfish or opelu kala in Hawaiian (Naso hexacanthus).
Kala is grey to bluish green. They are characterized by their long horn projecting from between the eyes extending out to the front of the mouth. Opelu kala is grey to greenish brown and does not have a horn. Like kala, they have two pairs of immovable bucklers on the caudal peduncle.(source:thisfish)
Where to buy Tarian (Unicorn Fish)?
This delicious fish came all the way from my homeland Sta. Cruz, Zambales. It took me some effort to find one. With the help of my friends, we don’t usually buy on market. Because my friend knows a friend, we bought directly to fisherman. The price is almost twice on market.
It’s also common to Pangasinan markets.
How to Cook Tarian (Unicorn Fish)? | Inihaw na Tarian
The only way of cooking this fish is grilling. No need for foil or banana leaves. Tarian’s rough skin will do the trick. Just like when we grill Bangus(Milkfish) without removing the scales. I heard from a friend Visayans cook Tarian with broth. I don’t think that’s a good idea. But if you cooked it like a Sinigang might work. Or if you’ll cook it without the rough sandy skin.
Tarian has a white chicken taste like meat. I don’t buy oversized Tarian that weigh around 4-5 kilos a fish. The best taste Tarian are those around 1-2 kilos only. I don’t know why but based on my experience, smaller tarian is more delicious than the big ones.
Best with soy sauce with calamansi. But for me, soy sauce with wasabi is my choice. Can be also dipped on patis if you’re more on a saltier taste. Of course adding a couple of siling labuyo will make it perfect.
