Fishes

Rohu

Scientific Name: Labeo rohita
Size Range: 250 gms Up
Packing(in bulk): 12; 15 kg boxes
Method of Catch: TBB- Beam Trawl
Fishing Zone: FAO 051

Quote

Product Description
A popular fish of the carp family, the Rohu is native to Asia and is relished in the eastern states of Assam, Bengal and Orissa. This freshwater fish has a sweetish taste due to the environs of the river imbued in it. Most fish lovers prefer this strong flavoured fish deep fried and serve it as an appetizer or finger food. Being a Carp fish, it is lower in fat and calories than most types of meat found in the market. The highlight is that its soft meat is easily digestible and making it an instant hit with all age groups. Home cooks prefer this fish because it is packed with health benefits like Amino Acids, Proteins and Minerals such as iron, zinc and calcium.

Catla


Scientific Name: Labeo catla
Size Range: 250 gms Up
Packing(in bulk): 12; 15 kg boxes
Method of Catch: TBB- Beam Trawl
Fishing Zone: FAO 051

Quote

Product Description
Cutla Fish, also known as the Indian Carp, is a go-to fish for seafood lovers in Bengal. Being a local favourite of the Bengali’s, the Cutla is considered as a regular fair in their diet. It usually resides in open reservoirs and rivers. They grow up to about one metre and are renowned for its subtle taste. This variety is hard to catch since it puts up a good fight. A pan fried recipe of the Cutla makes for a pleasant tasting dish. What’s more, its meat is full of nutrients like amino acids, minerals, vitamins and the right amount of sulphur which helps the assimilation of nutrients

Pearl Spot


Scientific Name: Etroplus suratensis
Size Range: 250 gms Up
Packing(in bulk): 12; 15 kg boxes
Method of Catch: TBB- Beam Trawl
Fishing Zone: FAO 051

Quote
Product Description
Pearlspot can be reared in ponds and cages in both freshwater and salt water environments. It is a hardy fish, easy to propagate and culture on a large scale, depending upon the capacity of the entrepreneur and farmer. Pearlspot can be farmed in homestead ponds in the backyard of houses, enabling poverty alleviation as well as high-value fish production in States such as Kerala.Prized for its appealing taste and high demand, the Pearl Spot is a fish that titillates the taste buds of any seafood lover. The fish curry is one of the authentic dishes of Kerala state. Apart from the Kerala state, the Pearl Spot is quite a delicacy in Bengal, Odisha and the Konkani belt. It’s low in fat and high in nutrients like fatty acids.

Bombay Duck


Scientific Name: Harpadon nehereus
Size Range: 250 gms Up
Packing(in bulk): 12; 15 kg boxes
Method of Catch: TBB- Beam Trawl
Fishing Zone: FAO 051

Quote
Product Description

Bombay duck, (Harpadon nehereus), fish of the family Synodontidae, Bombay Ducks or the Bombil are commonly found in the Arabian sea, also found in estuaries of northern India, where it is widely used as a food fish and, when dried, as a condiment. They are slimy fishes but considered as a treat when fried fresh marinated in green masala with a dusting of semolina. Bombay ducks are relished even dried and salted.

Croaker Fish

Scientific Name: Otholithus Ruber
Size Range: 250 gms Up
Packing(in bulk): 12; 15 kg boxes
Method of Catch: TBB- Beam Trawl
Fishing Zone: FAO 051

   Quote

Product Description
Croakers are known for properties like high nutritional value very rich in protiens, rich taste and flavor, freshness and longer shelf life. Distinctly Silver and Yellow in colour and belongs to warm and sandy shallow waters. Widely consumed as a delicacy and also used as a co-ingredient in creating Crab stick.
Also known as Mulloway in Australia, these species tend to resemble Perch or Sea Bass, and some make a croaking or drum sound – hence the names. Can be cooked as per Sea Bass and Sea Bream.

Indian Salmon

Scientific Name: Eleutheronema Tetradactylum
Size Range: 1/3 kgs; 3/5 kgs
Packing(in bulk): 10; 12; 15; 25 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
Fishing Zone: FAO 051

   Quote

Product Description
Indian Salmon or Rawas is one of the most devoured fishes in India. Rawas is found in the western coast and is a big favourite with chefs for its succulent white meat and great taste. Studies also suggest that consumption of salmon can prove to be beneficial for the eyesight and overall vision. Once it has been delivered to your kitchen door, make sure you refrigerate it instantly.

Red Snapper

Scientific Name: Lutjanus malabaricus
Size Range: 300/500 gms; 500/2000 gms
Packing(in bulk): 10; 15; 25 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
Fishing Zone: FAO 051

   Quote

Product Description
A mild to medium sweet flavoured fish, with firm white flesh and a low oil content. Snapper are easy to fillet, and the bones are large, and easily removed. A very versatile fish, for pan frying, barbeques, grilling or broiling, steaming and baking. Seaperches are medium-priced finfish. Most seaperches have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming. Simple pan-frying allows for a range of different flavours and textures to be utilised. Sea Perches are often large, but the smaller fish are excellent baked whole (gilled and gutted). When raw they have a translucent cream, very slightly pink flesh moist, firm with medium large texture. When cooked Medium flake white/cream very slight oyster coloured flesh moist/juicy, flaky, firm but succulent flesh (stays that way); sweet rich moderate to strong chicken/meaty fish flavour of the sea. Exceptionally good eating fish.

Spotted Grouper / Brown Grouper


Scientific Name: Epinephelus Malabaricus
Size Range: 300/500 gms; 500/2000 gms; 2/7 kgs; 7/10 kgs; 10/15 kgs; 15/20 kgs
Packing(in bulk): 10; 15; 25; 55 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
Fishing Zone: FAO 051

   Quote

Product Description
The Malabar Grouper is a robust marine fish, with a brownish head and long body. The meat is very white; firm and holds up to various cooking techniques.

Grey Grouper

Scientific Name: Epinephelus Undulosus
Size Range: 300/500 gms ; 500/2000 gms
Packing(in bulk): 10; 15; 25 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
Fishing Zone: FAO 051

   Quote

Product Description

Is a light flaky fish, gets its name from the Portugese name Garoupa. Firm flesh it holds up to various cooking techniques. Cooking: Fried; Baked; Grilled or Stuffed

Thondi Squid / Calamari

 

Scientific Name: Sepioteuthis lessoniana
Size Range: 300/500 gms; 500/1000 gms; 1/2 kgs
Packing(in bulk): 5; 10 kgs boxes
Method of Catch: TBB- Beam Trawls
Fishing Zone: FAO 051

   Quote

Product Description

Flesh is translucent to white. Northern Calamari’s have a light, subtle taste and a high recovery rate, and are firm yet tender. Flavour is mild. With low to medium oiliness and dry. To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise. Their ink can darken sauce or colour pasta, and they can be used on skewers and in tempura and pasta sauces. Thondi Squid is popularly served as deep fried rings (often called “calamari”). Squid can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind. Stuffing squid is a versatile method of preparation. Due to its texture, squid is also suitable for casseroling. Tenderise squid and cuttlefish with raw papaya or kiwifruit in milk 2–4 hours before cooking.

 

Silver Pomfret

 

 

Scientific Name: Pampus Argenteus
Size Range: 100/200 gms; 200/300 gms; 300/500 gms; 500/700 gms
Packing(in bulk): 10; 15 kgs per box
Method of Catch: TBB- Beam Trawls
Fishing Zone: FAO 051

   Quote

Product Description

Silver Pomfrets are odd but beautiful fish, with flat silver bodies and deeply forked tails. They have a single bone, which makes preparing and cooking them especially simple. Low in calories and fat but rich in protein and omega-3 fatty acids, silver pomfret will make healthy menu. The mild, sweet meat of the silver pomfret is complimented well by zesty spices and tangy marinades. There are many traditional Indian recipes to make mouth-watering masala pomfret and tandoori pomfret. With a delicately light fish taste and white firm meat, the silver pomfret is also excellent simply grilled with fresh vegetables and sweet soy sauce, although a favorite recipe involves breading and frying fillets. For an especially healthy option for your diners, silver pomfret can be steamed or baked to produce a delightfully buttery taste.

Chinese Pomfret

 

Scientific Name: Pampus Chinensis
Size Range: 300/500 gms; 500/700 gms; 700/1000 gms & 1 kgs Up
Packing(in bulk): 10; 15 kgs per box
Method of Catch: TBB- Beam Trawls
Fishing Zone: FAO 051

   Quote

 

Product Description

Being a home-style dish, Braised Pomfret is simple to cook. Pomfret is a welcomed fish among the people, for it has more meat and few bones. It is rich in protein, unsaturated fatty acids and multi-microelements. Thus, it is really a good food helping to replenish qi (essential energy), nourish the blood and calm the nerves.

 

Tuna

 

Scientific Name: Thunnus albacares
Size Range: 5kgs to 80 kgs
Packing(in bulk): 10; 15; 25 kgs per box
Method of Catch: LLD – Long Line Drifting
Fishing Zone: FAO 05

   Quote

 

Product Description

Very rich in Omega 3 fatty acid; has a medium flavor, medium oiliness and moist flesh, which quickly becomes dry if overcooked. The cooked flesh is creamy brown in color and breaks into large flakes; there are very few bones to worry about. The centre bone of cutlets can be removed and a filling placed in the cavity. Cut thick steaks into serving-size portions to allow even heat penetration. Yellowfin tuna is usually sold as steaks, cutlets or sliced as sashimi.