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THE RASCASSE are a variety of deep-dwelling rock fish found especially in the Mediterranean Sea. This fish is recognizable by its rather unsightly head and the thorns that dot its body. Moreover, the name scorpionfish comes from the Provençal word "rascous" which means "rough", "scabby". Its white flesh is quite firm.
THE RASCASSE can be cooked in the oven, in foil, in a salt crust or in frying. The lionfish fillets, whose flesh is quite firm, are excellent cooked in a pan or on a plancha.
THE RASCASSE is one of the emblematic fish of the famous bouillabaisse and more generally of fish soup.
Fish Size varies between 400g and 600g.
Price is per fish
Collections: Mediterranean Seafood, SEAFOOD, WILD FISH
