Range & Habitat: 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.

Identification & Biology: 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.

Market Description: firm, large flaked flesh resembling that of a Snapper which is pinkish when raw but turns white when cooked.

Sold as: Whole fish, gutted, head-on; whole fish; gutted, head-off; filets skin-on

Recommended Preparation: 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.