Pink Wrasse

Pink Wrasse is a small-sized fish caught in the shallow waters around the Caribbean in Windrose. It is a Fishing pickup that processes into Fish Fillet, the universal cooked-fish ingredient used in dozens of Cooking recipes.

Flavor: Red like rum and green like deep-sea algae.

Stats

How to Catch

Pink Wrasse is caught with a Fishing Rod in shallow water tiles. Shallow-water tiles are the lighter blue patches that hug the coast, including reef and mangrove margins. Cast from a beach, a small boat, or the side of a docked ship over reef shallows. The shallow rotation includes both Snappers, both Wrasses, both Angelfish, and the Mystic Koi.

Bait quality and rod tier raise the catch rate but do not affect which species bite. Higher-tier rods have shorter cast times and better tug response, which matters when several bite windows overlap on a busy fishing trip.

Uses

The primary use is processing into Fish Fillet at a kitchen Cookware station. Fish Fillet stacks high and feeds into recipes like Fish and Tostones, which sit at the top end of food buffs. Selling raw is generally a poor option compared to filleting first.

Tips

Pink Wrasse weighs 0.2 kg per fish and stacks to 10, so it is one of the cheapest fish to carry. Shallow-water fishing also pairs well with shoreline foraging — beach a small boat near a reef, fish through the rotation, then walk inland for plants and animal hunts.

See Also

• Fishing

• Fish Species

• Fish Fillet

• Cooking

• Fishing Rod