Corvina

CorvinaCorvina has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw but cooks up white. The flesh resembles Snapper. In South America Corvina is regarded as a prime table fish and is very popular for ceviche. Corvina is a generic name for a large variety of fish found all around the world. What they have in common is that they are all either Drum Fish or Croakers and belong to the Scaienidae family of fish.  There are 270 species within the Drum Fish and Croaker family throughout the world.  The difference between a Drum Fish and a Croaker is that one makes a distinct drumming sound and the other makes a croaking sound (for real!). Corvina is a wild caught fish from Central and South American countries such as Costa Rica , Panama ,Peru, Nicaragua and Guyana. Known for its firm white meat, Corvina’s popularity has been increasing steadily in the United States. The body of the corvina is a copper-bronze color which appears a lighter shade in clear waters. This species can have anywhere from one to many spots at the base of the tail (rarely no spots). The mouth is horizontal and opening downward, with no barbels on the chin and the scales are large. A 27-inch corvina weighs about 8 pounds on average. Corvina has a high fat content and is suitable for all kinds of preparations. Whether baked, broiled, fried or grilled it creates a delicious and nutritious meal. Corvina has a mild, sweet, delicate flavor and is perfect in all types of marinades and ceviches, a typical South American application. Corvina is available year round and when compared to the more expensive Grouper, Corvina represents a tasty value in today’s marketplace.