Scorpionfish (Scorpaena scrofa), which is also known as sea scorpion or rock fish,  is any of the various red spiny-finned fish of the Scorpaenidae family.

Their weight can reach 3 kg but specimens of more than 1.5 or 2 kg are rare. They are usually found in depths from 10 to 500 meters although they can be found in shallow waters half buried in the sand.

They are highly appreciated in gastronomy because of their high quality.  In Catalonia scropionfish are boiled with potatoes in a popular dish known as “suquet de peix”. The scorpionfish pie is also well known and it is a common ingredient in fish broths.

The scorpionfish spines are venomous and they remain so until cooked so they should be handled carefully.

They are semioily saltwater fish. Depending on the season and size they  can also be whitefish.

Scorpionfish are sold usually whole, fresh and frozen.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 0.4 g
Monounsaturated fatty acids 0.3 g
Polyunsaturated fatty acids 0.5 g
Cholesterol 35.0 mg
Calcium 9.0 mg
Iron 0.5 mg
Zinc 0.1 mg
Vitamin A 57.0 ug
Vitamin C 0.0 g
Folic acid 3.0 ug
Salt (Sodium) 60.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.