The Vieja Canaria (Sparisoma cretense), commonly known as the parrotfish, is one of the most beloved and iconic species of the Canary Islands. This fish, easily recognized by its vibrant colors and beak-shaped mouth, is an essential element of the archipelago’s traditional cuisine. With its tender, white, and flavorful flesh, the Vieja captivates for its versatility and the deep connection it shares with local culture. In January, its freshness and abundance make it an ideal choice for those looking to explore the authentic flavors of the Canary Islands.
The Vieja primarily inhabits rocky and sandy seabeds, feeding on algae and small marine organisms, which give it its unique and delicate flavor. Its firm flesh, free of overpowering tastes, is perfect for preparations that highlight its natural goodness. This fish lends itself to various cooking techniques: baked, fried, or grilled, each method enhances its texture and taste in a unique way.
A particularly popular dish is fried Vieja, where the fish is simply floured and cooked in hot oil until it achieves a crispy golden crust. Served with a sauce made from lemon and fresh parsley, this dish emphasizes the softness of the flesh and the crispness of the skin. Another beloved preparation is steamed Vieja with fresh vegetables, which preserves its natural flavors and creates a light yet flavorful meal.
An intriguing aspect of the Vieja is that, in addition to being a sequential hermaphrodite—capable of changing sex during its lifetime—it has teeth that transform into hard plates, enabling it to scrape algae from rocks with remarkable precision. This makes it an important “gardener” of the seabed, contributing to the cleanliness and maintenance of underwater habitats.
A true delight for both the palate and the soul, experiencing the Vieja is an opportunity no visitor to these islands should miss.