Description

In Papua New Guinea, Rainbowfish are traditionally caught by hand or bamboo traps and cooked over hot stones with taro, yam, and wild herbs. The meat is soft, subtly sweet, and nutrient-dense — perfect for communal feasts.

While not a commercial fish in most markets, it’s vital to subsistence diets and eco-tourism ventures promoting native biodiversity.

Their small size means they’re often cooked whole, lightly charred, or poached in coconut milk and lime leaf. The flavor is neutral, making it ideal for those with simpler palates or health-based restrictions.

Rainbowfish are rich in antioxidants and omega-6s — ideal for active communities with high energy needs.

More than just food, this fish represents a living link to tribal identity and environmental stewardship.