Rabbit Fish (Siganid / Safi) – [খরগোশ মাছ]
Rabbit Fish, also known as Sigan or Safi, is a highly regarded saltwater delicacy popular in Middle Eastern, Mediterranean, and Southeast Asian cuisines. It gets its name from its unique, rabbit-like snout and its vegetarian diet of seagrass and algae, which gives its meat a clean, sweet, and distinctive "herbal" flavor unlike any other sea fish.
Product Specifications
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Type: Mottled Spinefoot / Rabbitfish (Siganus canaliculatus).
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Format: Whole (Gutted and Cleaned).
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Appearance: Silvery-grey with small, pearly white spots; features a small mouth and a smooth, thin skin.
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Meat Profile: Tender, white, and lean with a fine-grained texture.
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Flavor: Sweet and mild with a subtle oceanic aroma.
Key Features
| Feature |
Details |
| Unique Diet |
As an algae-eater, its meat is exceptionally clean and free from the "fishy" odor found in predators. |
| Edible Skin |
The skin is very thin and becomes deliciously crispy when fried or grilled. |
| Simple Bone Structure |
Easy to fillet or eat whole, with meat that separates effortlessly from the bone. |
| Cultural Favorite |
A staple in Gulf and Levantine cooking, often considered a "must-have" at traditional seafood feasts. |
Nutritional Value (per 100g)
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Protein: 18g – 21g.
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Calories: ~100 kcal (A very lean protein source).
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Omega-3s: Good levels of healthy fats for heart and brain health.
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Minerals: High in Calcium, Magnesium, and Potassium.
Top Culinary Uses
Safety Note: Rabbit Fish have sharp dorsal spines. Our product is pre-trimmed for your safety, but always handle whole fresh specimens with care.
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Grilled Safi: The most iconic preparation. Marinated with olive oil, garlic, cumin, and lemon, then grilled until the skin is charred and crispy.
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Deep Fried Rabbit Fish: Dusted in seasoned flour and fried whole until golden. It is traditionally served with spiced rice (Sayadiyah) or hot pita bread.
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Lemon-Garlic Bake: Baked in a tray with sliced potatoes, tomatoes, and a generous dousing of lemon juice and parsley.
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Coastal Curry: Pairs beautifully with a coconut or tamarind-based gravy, as the meat absorbs tangy flavors exceptionally well.
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