Indian Kingfish (Surmai / Seer Fish) – [সুরমাই / সীরা মাছ]
The Indian Kingfish, widely known as Surmai or Indo-Pacific King Mackerel (Scomberomorus guttatus), is one of the most prestigious and expensive marine fish in the Indian subcontinent. It is often referred to as the "King of the Ocean" in local markets due to its superior taste and dense, meaty texture. Unlike the larger Atlantic King Mackerel, the Indian variety is prized for its more delicate flake and concentrated sweetness.
Product Specifications
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Type: Indo-Pacific King Mackerel / Spotted Seer Fish.
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Format: Available as Whole, Steaks, or Fillets.
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Appearance: Silvery-grey body with a series of dark spots (in juveniles) or wavy lines (in adults) along the sides; sleek, torpedo-shaped body.
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Meat Profile: Off-white to light tan, firm, and moderately oily.
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Flavor: Bold, rich, and savory with a distinct umami depth.
Key Features
Nutritional Value (per 100g)
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Protein: 21g – 24g (Excellent for muscle health).
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Calories: ~120–135 kcal.
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Omega-3 Fatty Acids: Exceptionally high (EPA and DHA) for heart and brain support.
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Vitamins: Loaded with Vitamin B12 (over 700% DV) and Vitamin D.
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Minerals: Rich in Selenium, Iodine, and Phosphorus.
Top Culinary Uses
Pro Tip: Indian Kingfish has a robust natural flavor. Marinate it for at least 30 minutes with acidic elements like lemon juice, tamarind, or vinegar to tenderize the dense fibers and enhance the spice absorption.
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Surmai Masala Fry: The classic preparation—coated in ginger-garlic paste and red chili, then shallow-fried until golden and crispy.
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Kingfish Coconut Curry: In coastal traditions, it is simmered in a rich, tangy coconut milk gravy with kokum or tamarind.
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Grilled Kingfish Steaks: Because it is an oily fish, it grills beautifully without drying out. Simply brush with herb butter and lemon.
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Fish Pickle: In many coastal regions, this fish is used to make spicy, oil-preserved pickles that last for months.
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