A small, short, plump rockfish with many poisonous spikes and containing many bones. They can be either brown-green or red in colour, teh latter ebing much larger. The small-bodied black scorpion fish has delicious white flesh which is ideal for making stock and soup.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/scorpion-fish_0.jpg?itok=t8NFSJ7P&description=Scorpion fish
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/eykoles-syntages/mpastoynakia-me-xiroys-karpoys
[9] https://www.gourmed.net/syntages/grigores/mosharisia-mprizola-me-philadelphia-me-blue-cheese
[10] https://www.gourmed.net/syntages/oles/omeleta-me-kolokythakia
[11] https://www.gourmed.net/syntages/oles/keftedakia-solomoy
[12] https://www.gourmed.net/syntages/kala-fthina/kopanakia-kotopoylo-sto-foyrno-me-patates-kydonates