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Rabbit Fish

Rabbit fish is generally grayish above and silvery below. They are covered with spots all over the body. They are distributed in the entire Indo-pacific waters. The species is found in coastal and inner reef slopes and occur in small schools.
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Culinary Features

The flesh of rabbit fish has a moderate flavor. The meat stays firm even in gravies and hence they are good in curries. They do not go well while poached. They are best when grilled, baked, pan-fried or deep-fried.

Health Benefits

One 100g serving of rabbit fish has 21.3g of protein and 2g of good fat. It can provide around 98 calories of energy. It is a good source of minerals like sodium, potassium, calcium, fluorine, magnesium and phosphorus.

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