This Indo-West Pacific fish is found from Australia's north coast to southern Japan and Africa to Borneo. The black pomfret has a compressed deep body with equally convex dorsal and ventral profiles. The entire body of this species is covered with tiny dark grey scales. The average length of a Black Pomfret fork is 30 cm, although it may be as long as 75 cm. It usually grows up to 29 inches long, bringing it closer to the massive size seen in markets. Despite its great commercial value, this is a fast-breeding fish not considered endangered.

This fish has light-colored meat with a mellow but not dull flavor. There is a black strip beneath the skin, but it has no real taste advantage over the light meat. The meat keeps together nicely in wet cooking and pan-frying, although it flakes readily on the plate. It's a delicious fish for baking or steaming whole or pan-dressed since the skin shrinks slightly. It's an excellent form for whole-food cooking.

Purchasing: These fish can be found in abundance in Asian markets. There are two main sizes available: 8 to 11 inches and 5 to 7 inches. The larger ones are usually kept on ice or frozen in foam trays, while the smaller ones are frozen in bags.

Scales: Black Pomfret is entirely coated in small scales that adhere to the skin with significant adhesion. With only minimal flying around, they peel off quite easily.

Cleaning: Karuppu Vavaal is slightly different from most firm keels because the keel does not extend forward. To make cleaning easier, cut the head off (make incisions around the collar, then cut the backbone from the side) if you don't intend to cook it head-on.

If you want to cook the fish head-on, as is typically the case, you may do so that you get a fish with two nice sides; as with Cleaning and Filleting a Round Fish, cut the vent to beneath the chin. Then, using your long nose pliers, take out the gills. It will loosen the innards sufficiently for you to hook them out partially with a finger and then complete with the pliers. A tiny amount of soft material will remain in the chamber aft of the vent on each side of the keel, but you may scoop it out with your finger.

Fillet: With a consistent and simple-to-follow fin/bone structure. Cut through the skin on top and bottom to outline the fillet. From front to tail, cut down to the backbone, then over the tail and forward. You may either remove the fillet from the ribs or cut it from the backbone with kitchen shears and pull it off the fillet when you reach the rib cage. If you're using skin-on fillets, remove the hard skutes except for the straight area towards the tail. Long centerline pin bones that run the length of the body cavity must be pulled. You can still feel them further back, but they'll vanish quickly.

Skin: The flavor of the skin is greater than that of the flesh, but it is mild and does not shrink much. As a result, it's ideal for skin-on pan-frying, baking, poaching, or steaming whole. When poached, a skin-on fillet will curl slightly but not nearly as much as other fish. However, because the skin adheres to the meat firmly, removing it with a large knife and cutting board takes more care and effort than other fish. To avoid cutting the skin, hold the knife blade at a very shallow angle, almost horizontal, but it will come out with no flesh if done correctly.

Stock: Heads (gills removed and split), bones, fins, and skins form a mild, virtually transparent stock with almost no oil, making it one of the finest for soup. Use your gravy separator to remove any remaining oil.

Nutritional Facts & Values of Black Pomfret Fish:

  • Calories - 416KJ
  • Total fat- 2.6gm
  • Cholesterol- 44mg
  • Sodium - 32mg
  • Potassium - 430mg
  • Total carbohydrates - 0
  • Protein - 18.8gm

Several studies have lately shown the health advantages of eating these fish. The health advantages of Black Pomfret fish are listed below:

Top 5 Health Benefits of eating Barracuda

  1. Reduce the Chance of Heart Disease: - Another advantage of omega 3 in Pomfret Fish is lowering the risk of heart failure. The spots that form on the blood arteries are one of the causes of heart disease. The use of linoleate acid, often known as omega 3, can help manage and prevent the development of spots.
  2. Maintain a Healthy Cholesterol Level: - As we continue to eat, the accumulation of cholesterol due to harmful fats such as saturated fat in meals may continue to rise. As a result, we must exercise control by eating items that can bind to cholesterol. This pomfret fish, which is high in omega 3, is one of the meals.
  3. Perfect Diet Menu - Consumption of pomfret fish is recommended for individuals who wish to maintain weight or are on a diet. This fish's components are carbohydrate and calorie-free so that it won't interfere with your diet. Instead, the proteins in the fish might assist your body in repairing the damaged tissues.
    The proteins inside the fish have a short chain, making it simple for the body to digest. If you don't care for pomfret fish, there are a variety of additional weight-loss meals to choose from.
  4. Makes you Anemia free: - Iron, which may reach 2 mg in pomfret fish, is one of the chemicals found. Iron's role is to aid in the recasting and reproduction of hemoglobin. Hb (hemoglobin) is in charge of determining the normality of erythrocytes (red blood cells), which will undoubtedly benefit those who are anemic.
  5. Help You Stay Young: - Every woman wishes her skin rejuvenated to remain lovely and supple. Consuming foods rich in vitamin D, such as pomfret fish, is one of the ways to do this. Vitamin D can assist in revitalizing your skin and make it seem healthier and fresher if you eat fish every day. In addition, even vitamin D2 and D3 have reduced the risk of skin illnesses like psoriasis.

Recipe 1: Black Pomfret Fish Curry/ Kali Paplet Hooman

Are you bored with Fish fry? Let's try out this delicious Balck Pomfret fish curry, a mildly spiced coconut oil-based curry, and relish our taste buds.

To make Karuppu Vavaal Kulambu/Fish Curry, you will need these ingredients:

  • Black Pomfret: 100 gm
  • Oil- 2 tablespoons
  • Onion- 1 finely chopped
  • Coriander seeds- ½ spoon
  • Black Peppercorns: 5
  • Dried Red Chillis- 5-6
  • Tamarind ball: 1 medium sized
  • Grated Coconut- ½ cup
  • Turmeric powder- ½ teaspoon
  • Chili powder- 1 teaspoon
  • Salt to taste

Instructions to cook Black Pomfret

Step 1: Allow the fish to marinate for 30 minutes with salt, red chili powder, and turmeric powder.

Step 2: Red chilies, coriander seeds, turmeric powder, peppercorns, tamarind, and coconut, together with 12 cups of water, are blended until smooth.

Step 3: In a pan, heat the oil. Cook until the onions are golden brown.

Step 4: Before adding the 12 cups of water, whisk in the paste.

Toss in the fish and simmer for 12-15 minutes over medium heat. Serve with rice or Rotis right away.

With you ordering your delicacies from Chennai Meats, you not ensure one or two but numerous benefits for yourself.

  1. The meat we provide is 100% chemical-free and with no added preservatives.
  2. You don't have to wait for ages for your meat to be delivered; you will receive them by 8:00 am -11:00 am. Great? Isn't it?
  3. You don't have to worry about leakage or spill from Chennai Meat packages.
  4. Every product is stored in our cold storage until your doorstep ensuring freshness and utmost hygiene.
  5. You can store the fish as it is for the next day in deep freezing without any fear of spoiling it.
  6. You can file your complaint 24*7 on our helpline number. We will always be happy to help.
  7. Fresh and new fish from Rameshwaram, Kasimedu (we are catching the fish from PiperBoat) are waiting for you.
  8. All prices are inclusive of cleaning, degutting, and cutting. All seafood will be weighed before gutting and cutting.
  9. Chennai Meats provides you with the best rates in the market. (In your budget) With special discounts almost every day.

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