Soldier Fish

soldier fish flesh is lightly colored with enough flavor to be interesting but not notably strong. There is, however, a dark layer right under the skin with a stronger taste. The flesh is very tender raw but firms up when cooked. It flakes apart easily on the plate.

Cooking tips:

Baking or steaming whole or pan dressed can be done. This fish is often used to make fish balls and often dusted with salted flour, pan fried and served with lemon and bagoong alamang (shrimp paste).