Silver Pomfret (রূপ চাঁদা মাছ ) 4 in 1 kg

Silver Pomfret (Rupchanda) – 4 in 1kg (Large Size) – [রূপচাঁদা মাছ]

The Silver Pomfret, famously known as Rupchanda, is arguably the most beloved saltwater fish in the Bay of Bengal. Known for its distinct flat, diamond-shaped body and shimmering silver skin, it is considered a premium delicacy. At a size of 4 fish per kg (approx. 250g each), these are large, meaty specimens perfect for serving whole as a stunning centerpiece.

Product Specifications

• Type: Silver Pomfret (Pampus argenteus).

• Size/Count: 4 in 1kg (Large/Gourmet size).

• Format: Whole Fish (typically Gutted and Scaled).

• Source: Wild-caught from the deep, saline waters of the Bay of Bengal.

• Appearance: Shimmering silver, metallic skin with a broad, flat profile and very fine scales.

Key Features

Nutritional Value (per 100g)

• Protein: 17g – 19g.

• Healthy Fats: Rich in Omega-3 fatty acids (EPA and DHA) for heart and brain health.

• Vitamins: High in Vitamin A, D, and B12.

• Minerals: Excellent source of Iodine, Selenium, and Calcium.

Top Culinary Uses

Pro Tip: For the best results, make 2–3 deep diagonal scores (slashes) on both sides of the fish. This allows the marinade to penetrate deep into the thick meat and ensures even cooking.

• Rupchanda Fry: The most iconic preparation. Marinate with turmeric, chili powder, and lemon juice, then shallow fry in mustard oil until the skin is golden-brown and crispy.

• Tandoori Pomfret: Coat in a spicy yogurt marinade and roast in an oven or grill for a smoky, restaurant-style appetizer.

• Pomfret Macher Jhal: Cooked in a pungent mustard oil and green chili gravy—a classic Bengali treat.

• Steamed Pomfret: A healthy, Asian-style preparation with ginger, soy sauce, and scallions.

Handling & Storage

• Preparation: Rupchanda has very tiny scales that are easy to remove. Trim the fins and tail with scissors before cooking.

• Thawing: Thaw in the refrigerator for 6–8 hours. Avoid soaking directly in water to maintain the firmness of the meat.