Needle fish / Garfish also Known as Kola is a fish seen in marine and Brackish water. Needle fish are healthy bones, ranging from 3 to 95 cm in length.
They have a single dorsal fin, placed far back on the body, almost opposite to the anal fin. Their most distinctive feature is their long, narrow beak, which bears multiple sharp teeth
The garfish is also a source of high quality protein, vitamins important for a well functioning metabolism (especially B vitamins and iodine), nutrients good for healthy bones (vitamin D, calcium, phosphorus) and potassium, which by controlling the pressure and the heart rate helps to reduce cardiovascular risk.
This fish Contains protein, Omega 3 Fatty acids, vitamins such as B6, B12 and Minerals like calcium, phosphorus, iron etc. The fish can be used for preparing deep fried kola, kola fish curry using coconut milk.etc.
Coconut Trevally fish is a fleshy and tasty seawater fish available throughout the Indian coastal waters and Pacific Oceans. It is also known as Malabar King Fish. It is part of the staple fish basket. October to February is the peak season. Paarai meen comes under the big fish category. The bones of Paarai meen can be easily removed.
Coconut Trevally fish has a unique texture and flavor, making it an excellent choice for fish curries and snacks. Trevally is a meaty and delicious seawater fish found in Indian coastal waters and the Pacific Ocean. The colour of the Parai fish is usually a silver overlain by a bluish-grey on the upper side and silvery white on the underside of the fish.
It has a single small black spot on the upper margin. Coconut Trevally fish like other fish species, is a healthy addition to one’s diet because it is high in nutrients, vitamins, and minerals. Proteins, vitamin D, and zinc are all high in this food. It can be used in curries, appetisers, and semi-gravy recipes because it is a nutrient-dense fish.
Coconut Trevally / Thenga Parai fish has the following health benefits: They contains more omega-6 and omega-3 fatty acids, which can help lower cholesterol and minimize the risk of heart disease. They can enhance general health by lowering the risk of strokes and cancer and helping you sleep better, and improving eyesight.
Emperor Fish is known in local places like Vaalai Meen / Sheri / Mula / Pigface Bream / Kulli Kozhi / Vilai Meen / Valai Meen / Arabi / Gahash . The Emperor as its called is Majestic in all sense to look at and eat. A common menu item in most luxury hotels. Large & fleshy meat – the King of Fish does come in Fifty different Shades – Grey, Silver, Yellow, Classic. Highly rich in Protein and Phosphorus.
Very firm and rich flesh with less bones Found in shallow reefs and seagrass beds, the emperor fish is a delicacy enjoyed worldwide. They live in large schools and are a favorite among fishermen and city dwellers across India. There are many varieties of the emperor fish, like the Red Emperor and Trumpet Emperor. What makes it sought-after is its taste and texture.
The Emperor fish is known to be less oily and have a mild and slightly sweet flavour. They grow upto 100cm, they look like snapper, Deep bodied and not as elongated Most species inhabit hard bottom of sandstone and coral, or coral and sandstone. They feed mollusks, bivalves or oysters. It has large head. This fish is ideal for BBQ Fish, Baked Fish, Fillets, Fries and gravies. They should be Firm, moist, shiny, and cold to touch, the fish should bounce back when touched. The Fish slices dry out quickly if overcooked and should be cooked with care.
Benefits are: a) Reduces risk of heart disease, b) Asthma, c) Cancer, d) Diabetes, e) Inflammatory conditions, f) Better skin and hair, g) Helps brain development, h) Eyesight.
Silver biddy has a silver coloured body and highly protrusible jaws. The species occurs in estuaries and on coastal reefs in tropical and warm temperate areas. Small, bony and oval fish that is highly sought after for fish curries & fries. A staple part of the rice & fish curry combo’s offered in the coastal towns.
It can grow a maximum of 20 cm long and weight about 2-3 Kg. This fish is mostly used as prey and bait by fish catchers frequently. But people also consume it as food, especially in Indian. The dried fish is more commonly consumed in India which is prepared by drying entire fish in high sunlight for a longer period.
After all the water trace evaporates it will be preserved and that will be available for a very long period. Health benefits Silver Biddies have iodine and various and minerals. Fatty types of fish are also high in omega-3 fatty acids and id high in many important nutrients, including high-quality protein, vitamin D.
These are small variety of fish and can be prepared as tasty fish curry, fish fry etc. It is preferred for its pungent taste and property of reducing bad fat. Regular consumption of silver biddy fish can reduce the risk of various diseases and disorders Silver Biddies is comparatively high in minerals like phosphorus and calcium from other fishes. It also contains all essential minerals as other fish contain like iron, zinc, magnesium, potassium, and sodium.
These minerals are very important for making enzymes and hormones. Minerals also help human organs like heart, brain, and lungs to work properly. Silver Biddies fish contains a high amount of protein and very low fats which is good for losing weight and building muscle. Especially for those who are working out, it is very pleasant for them as it helps in weight loss as well as relieves stress.
Red Snapper / Sankara Fish is another name Tambusa in Hindi, Pahari in Malayalam, Korameenu or Thundava or Rangu in Telugu, and Chempalli in Kerala. Red Snapper is one of 113 species of the Snapper family. The fish in this family have enlarged canine teeth, and hence they are called “snappers.”
Red Snapper got its name because of its red and pink metallic scales. The fish is most popular in the Gulf of Mexico, regions of South India, mid-Atlantic, Caribbean coast and Sri Lanka. It is a favourite amongst fishing enthusiasts and in seafood markets and restaurants. It is also known for its popularity amongst recreational fishers. You will also find Snapper in the northern part of the Gulf of Mexico. The lifespan of this fish is up to 50 years.
Red Snapper / Sankara fish is more ideal for frying purposes than curry. It is covered by homemade spicy masalas and shallow fried in oil, which is very delicious. Due to its zero trans-fat, Sankara fish is a valuable fish for health-conscious people. This fish has low-calorie contains only 5% of fat. Sankara Fish is not safe for pregnant ladies due to its high mercury level.
Red Snapper fish has numerous health benefits: * They contains many critical vitamins and minerals * They reduces the levels of cholesterol levels in the blood * They contains nutrients like Omega-3 fatty acids and selenium * They are rich in calcium, potassium and phosphorus that is good for bone and teeth * They contains vitamins such as A, B Complex, D, C * They has low-fat contents * They is good for brain health
White pomfret also known as Zubaidi, Butterfish, Managatsuo, Paplet, Sadumi, Avoli, and Vavval in regional areas. . It contains relatively high nutritional value. It may be considered good for your skin for its high vitamin A, vitamin B3, and vitamin E content. Pomfret is a seawater fish with a single bone.
Found in the Indian, Atlantic and Pacific oceans, it is a rich source of vitamins A, B-3 and E. You can either grill them, fry, steam or simply make delicious curry. They do not have a strong odor and aftertaste that most of the saltwater fish have. White pomfret is diamond-shaped, shiny seawater fish.
White Pomfret has lean meat with medium texture and a mild flavour. It is also low on fats as compared to the Black Pomfret. With a low presence of bones, the fish is an excellent choice for frying and curries This fish can grow to 23 inches but the photo specimen, wild caught in India
Benefits: Rich source of proteins, calcium, vitamins and minerals. Pomfret fishes are high in fat content, provides calcium, vitamins A and D including Vitamin B12. Increased Vitamin B12 makes it important for the nervous system. It also contains good amount of iodine, critical for the thyroid gland. Thus Pomfret is good for eyesight and healthy hair and skin. Rich in omega 3 fatty acid. It is very nutritional food for the health
Sea Bass or Giant Perch, is known as Barramundi in Australia and it has got many local names in our country such as Kalanchi in Kerala, Koduvai in Tamil Nadu etc. It is an economically important food fish in Indo-Pacific countries and It is a high value fish cultured in our country .
It can live, grow, and mature in freshwater or brackish water but spawns in the sea. The intensive production of this species through cage and open water culture is now being developed and practiced in our country because of its quality taste, white meat and high export market value.
Sea Bass grows rapidly up to 3-5 kg within a growing period of 2-3 years in both freshwater and brackish water environments. For maturation and spawning it migrates to the sea while the post larvae and juveniles migrate to lagoons and backwaters for growing. It is a voracious carnivorous fish. However, the juveniles are omnivorous, feeding mainly on crustaceans and other small fishes.
Sea bass attains maturity at the age of 3-4 years at a length and weight range of 60 to 70 cm and 2.5 to 4.0 kg respectively. Males are generally small and in the size range of 2.0-3.0 kg and the males convert into females as they reach a size above 5.0 kg.
Sea Bass pieces are best suited to make delicious fish curries. Also known by the names Pandugappa and Bhetki in different regions, Sea Bass has a mild sweet taste and firm texture. It is also rich in Omega-3 fatty acids, vitamins and proteins. The pinkish Sea Bass pieces are ideal for pan-frying, steaming, baking or grilling.
Leather jacket fish is a small mouth with beak-like teeth, rough sometimes sandpaper like skin, small gill openings, and a single serrated spine on the top of the head that fits neatly into a groove. Mostly they are considered opportunistic feeders and readily feed on many different items including algae, crustaceans, fish and worms.
Cooking Method:
Rub the leather jacket all over with a little salt and freshly ground black pepper. Lay some modern banana leaf – enough to wrap the fish – on a clean work surface. You may want to use two layers as most domestic foil is thin and weak. Place half the onion and lemon slices on the foil, top with half the herbs and place the leather jackets on top. Layer the remaining onion and lemon over the fish, drizzle with the wine and generously scatter the remaining herbs over. Draw the foil up around the leather jacket – the idea is to keep a little air in the parcel with the fish.
Pinch the edges together and fold over, then draw up and fold over the sides to make a sealed parcel, so that none of the cooking juices can escape. Place the parcel in a baking dish and bake for about 15–25 minutes, or until the fish is cooked through. Serve the leather jacket with the juices as a sauce, scattering the onion and lemon over if you like.
Health Benefits:
Provides Protein, Riched in Iron nutrient makes leather jacket fish a good candidate to be such a natural health booster. Another health benefit provided by leather jacket fish is to provide the Magnesium. Consequently, you can fulfill the Sodium level in your body by consuming leather jacket fish. Source of Phosphorus also includes cellular repair, protein formation, hormonal balance, improved digestion, proper nutrient utilization, and healthy bone formation. The next health benefit of leather jacket fish is its ability to provide Vitamin B2.
Indian Mackerel fish is widely distributed in the Indo Pacific region. The Indian Mackerel or Bhangda is an oily fish found in warm shallow waters along the coasts of India and Western Pacific oceans.
It is a delicious, nutritious with an intense creamy taste packed with rich Omega-3 fatty acids. Unlike other white fish, Bhangda should be fresh as it tends to turn faster than other varieties of fish.
The fishing season starts very early in about August in the southern zone and lasts till February. In the Central zone the season starts at about the same time and lasts till March-April. In the northern the fishery starts late by about October-November and lasts till about March. Peak catches occur in October-November.
This is a fairly meaty fish with fairly light flesh that is milder than most mackerel, but definitely could not be called “fish lite“. There is a substantial streak of dark meat under the skin along the lateral line.
Small bony fish like this take a little special handling to be easily edible and not take too much time to prepare. The instructions below will produce good results with minimum effort. They will also work with other small bony fish.
Make a cut to the backbone behind the collar on both sides.
Use your kitchen shears to cut through the backbone.
Use your kitchen shears to cut off the skirts diagonally
Find all the rib bones, full length or cut short with the skirts, and pull them out with your long nose pliers.
Lightly powder with rice or wheat flour and fry. Deep frying is easiest but you can pan fry them in about 1/8 inch of oil. If you pan fry, you can finish brown them by stand them upright, they’ll have spread out so they’ll stand up.
Pull the fins, full length, from both top and bottom. This removes all the most pesky tiny bones and just leaves a groove where the fins were.
Serve whole if desired. It’s easy to eat the flesh off the main bones.
Seer fish is rich in Omega – 3 fatty acids that help you to have a strong heart. This fish also provides you with proteins, vitamin B-12 and selenium. No wonder it’s called the King Fish!
The fish is firm in texture and consists of a single central bone. This makes it easier for people to eat it. Rich in flavour and nutrition, it is the fish of choice for many South Indians. Chock-a-block with vitamins and omega-3 fatty acids, it can help you to stay healthy. Introduce your child to the seer fish and watch him/her enjoy the delicacy without needing any help. There is no fishy smell associated with it either. This makes it easier for people who have just begun to eat fish or are first-time fish eaters.
Seer Fish Fry:
Take Seer Fish fillets and marinate them with a freshly created masala paste. Make sure to add sliced onions, turmeric, chilli powder, and black pepper along with coriander powder in a bowl. Also, add ginger-garlic paste and vinegar or lemon juice to the marinade. Finish the marinade with olive oil or any refined white oil that you may have in your pantry. Add some curry leaves and a pinch of salt into the bowl as well. Grind all the ingredients together into a fine paste. Smear each fillet with the paste and keep it aside. Refrigerate the fish filets coated with the marinade for up to an hour. Preheat the oven to 200℃ before placing the filets inside on a baking tray. Bake for 15 minutes, flip them and bake for another 15 minutes. Serve hot with steamed rice or eat it as a snack with a dash of lemon juice or tomato sauce.
Seer Fish Curry:
Prepare tamarind water by soaking fresh tamarind in warm water. Temper hot coconut oil with mustard and fenugreek seeds and a handful of curry leaves. Sauté small onions until light brown and add turmeric, coriander, and chilli powder to the oil while continuing to stir the mixture. Make sure to add minced garlic-ginger as well. Pour the tamarind water in and bring it to a boil. Add the fish slices one by one and cover the pan with a lid. Check the consistency of the gravy and remove from heat when satisfied. Serve hot over steamed rice or tapioca.
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