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Scorpion Fish
Scorpaenidae, the scorpionfish, are a family of mostly marine fish that includes many of the world's most venomous species. As the name suggests, scorpionfish have a type of "sting" in the form of sharp spines coated with venomous mucus. The family is a large one, with hundreds of members.[2] They are widespread in tropical and temperate seas, but mostly found in the Indo-Pacific. They should not be confused with the cabezones, of the genus Scorpaenichthys, which belong to a separate, though related, family (Cottidae)
Scorpion fish Pairs With:
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Flavor Affinity Level
Scorpion fish Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Scorpion fish has a rich and savory umami flavor. |
| Texture | Firmness | Scorpion fish has a firm texture when cooked. |
| Nutritional Value | Macronutrients | Scorpion fish is a good source of protein and healthy fats. |
| Micronutrients | Scorpion fish is rich in vitamins and minerals such as vitamin D and selenium. | |
| Aroma | Volatile Compounds | Scorpion fish has a mild oceanic aroma. |
| Chemical Composition | Acidity/Alkalinity (pH) | Scorpion fish has a neutral pH level. |
| Cooking Behavior | Heat Conductivity | Scorpion fish cooks quickly and evenly due to its high heat conductivity. |
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