The Lenten season began yesterday and in keeping with the Christian custom, fish is the main protein consumed during the next 40 days.

Outside of the season, fish is very popular and finds its way on tables all through the year in various forms. But how much do we really know about our scaly friends? During Lent, The Gleaner's Food section will introduce you to the most popular types of fish we consume and what is the best way to have them this Lent.

This week we look at two of those fish; The red snapper and parrot.

According to Get Jamaica.com, there are 17 types of snapper. The ones most commonly harvested in Jamaica are red and yellow tail snapper.

Look for a shiny surface

With a fine textured, mild white meat, this fish is perfect for almost any fish recipe. Baked, fried, steamed, stuffed or grilled its perfect any way you want it.

These fish are hard to miss by their rosy-red hue. When purchasing, look for a shiny surface with tightly adhering scales and gills that are deep red or pink.

Parrot fish is easily identified by their bright colours. They come in a variety of bright colours (blue, green, red, yellow) like their winged namesake. The blue hued parrot fish is the type most common in Caribbean waters.

According to senior sous chef at the Courtleigh hotel, Christopher Channer, these two types are very popular in Jamaica and are very versatile. They are great escoveitched, brown stewed, steam or roast. But based on the texture of the snapper, it's best roasted or steamed. Curried snapper is also very amazing. Parrot which has a similar texture to the snapper, is best escoveitched as it has an amazing aroma which is heightened by the pickle. So this lent get some snapper or parrot and enjoy.

A fresh catch of snapper and parrot - can you tell which is which? When purchasing make sure fish is vibrant in colour and shiny before you make purchase.

Curried fish with coconut chutney

Ingredients

2lb fresh fish fillet

1/2tbs minced chives

2 garlic cloves, minced

2 tbs vegetable oil

1 onion, thinly sliced

1/2 hot pepper, seeded and chopped

2 tbs light curry powder mixed with 1/4 cup water

1tbs tamarind paste or puree

1/2 lime

Method

(1)Season fish with the chives, garlic, and salt and freshly ground black pepper.

(2)Heat the oil in a sauté pan. Add the oinion and hot pepper and cook until transparent. Add the curry mixture and cook until almost dry.

(3)Gently add the fish, and cook for a few minutes, then turn, cover and simmer, adding a little water only if necessary to prevent sticking. Add the tamarind paste.

(4)Cook, basting frequently, until the fish is ready, about 20 minutes.

(5)Squeeze lime over and serve hot with coconut chutney.

Coconut chutney

1 coconut , cracked and meat removed in large pieces

1 hot pepper, seeded and chopped

4 garlic cloves

1 small onion

2 sprigs of cilantro

Method

(1) Wash and dry the coconut meat. Roast over an open flame until browned on all sides.

(2) Grate or blend in a blender with the pepper, garlic, onion and cilantro.

(3) Add salt to taste.

Serves 4

From modern Caribbean Cuisine by Wendy Rahamut.