Kingfish Steak 1kg

Premium Kingfish Steaks – 1kg Pack

Kingfish, also known as King Mackerel or Surmai, is the "King" of the ocean when it comes to flavor and texture. Highly prized in South Asian, Caribbean, and Mediterranean cuisines, Kingfish is famous for its firm, meaty texture and rich, savory umami taste. These cross-cut steaks are dense and satisfying, often described as the "steak of the sea" because they feel more like a hearty cut of meat than delicate white fish.

Product Specifications

• Type: King Mackerel (Scomberomorus cavalla) / Indo-Pacific King Mackerel.

• Format: Bone-in Steaks (Round cross-cuts).

• Net Weight: 1kg.

• Meat Profile: Off-white to light tan, firm, and slightly oily.

• Flavor: Bold, rich, and deeply savory with a clean, oceanic finish.

Key Features

Nutritional Value (per 100g)

• Protein: 20g – 24g (Excellent for muscle repair).

• Calories: ~110–130 kcal.

• Omega-3 Fatty Acids: Exceptionally high levels (EPA and DHA) for heart and brain health.

• Vitamins: Packed with Vitamin B12, Vitamin D, and Niacin.

• Minerals: Rich in Selenium, Potassium, and Phosphorus.

Top Culinary Uses

Pro Tip: Kingfish has a robust flavor that can stand up to heavy spices. Marinate with a splash of vinegar or lemon juice to balance its natural richness and help the spices penetrate the dense meat.

• Kingfish Fry (Surmai Fry): The most popular way to enjoy it. Marinate with ginger-garlic paste, turmeric, chili powder, and lemon, then shallow fry until the edges are crispy.

• Kingfish Bhuna: A thick, spicy masala gravy where the firm steaks absorb the heat of the chilies and the sweetness of caramelized onions.

• Grilled Kingfish: Because of its oil content, it is one of the best fish for the BBQ. Brush with herb butter and grill until charred.

• Coconut Fish Curry: In coastal styles (like Goan or Caribbean), it is simmered in coconut milk with ginger and tamarind.

Handling & Storage

• Thawing: For the best results, thaw in the refrigerator overnight. For quick thawing, keep the steaks in their sealed bag and submerge in cold water.

• Preparation: Always wash with a bit of salt and lemon/lime juice to bring out the freshest flavor profile.