Fish is undoubtedly the toughest edible item to buy, handle and cook. Most amateur cooks, however much they might like eating seafood in restaurants - have no clue about how to go about cooking it at home. A decade ago, inland markets would rarely have more than a handful of varieties to choose from. Today, with healthy bridage jumping onto the seafood bandwagon, fish prices have skyrocketed. So have the options.
Modern cold-storage technology has brought an incredible variety of fishes to every major city. There is now something for everyone. Including those who can't stand the smell or find cooking seafood too cumbersome. Frozen fillets and headless prawns may be a ready alternative, but it is established that they lack flavour as well as nutrients. Here we offer you a layman's guide to the more popular fishes prevalent in the country to help you decide, shop, cook and eat better.
AN ILLUSTRATED GUIDE TO
INDIAN FISH
=BUYING & COOKING=
Bhetki
Lates calcarifer
a.k.a
size
rate/kg
odour
bony?
prep
barramundi, betki,
from 1 kg upto 5 kgs
400 - 600
very low
negligible
Filleted and cut into square pieces or strips. Covered in breadcrumbs and deep fried. Fish fingers HAVE to be made with this fish.
Tiger Prawns
Penaeus monodon
a.k.a
size
rate/kg
odour
bony?
prep
jhinga, bagda chingri, kada chemeen
fro 50g a piece to 250g for really large ones
400-600
strong smell that turns aromatic once cooked
none
They impart excellent flavours in curries and gravy dishes. Tiger Prawns have a firmer texture but cook quickly and overcooking may cause the flesh to become tough. When cooking, add them to the heat as late as possible. Grilling & barbecuing in their shell are popular cooking methods.
Rohu
Labeo Rohita
a.k.a
size
rate/kg
odour
bony?
prep
rui, rehu, rou, rohi,
from 500g to 5kg. 2 kg ones are optimum
100-300
very strong, flesh has a distinct pungent aroma
none
A staple in Eastern India - the most common preparation is pieces marinated in salt & turmeric & fried. Besides there are innumerable curries and stews preparations that use rohu as the centrepiece.
Mud-Crab
Scylla serrata
a.k.a
size
rate/kg
odour
bony?
prep
nandu, kakra,
from 100g (3-4" wide body) to 500g (6-8" wide)
200-800 depending upon the size; average rates hovering around 300
strong smell that turns aromatic once cooked
none
Indian curries take apart & use all parts of the crab. Other cuisines cook it differently. The claws - the easiest to eat - are coated in a batter, deep-fried and served as a starter in upscale restaurants. The hind legs are a pain to go through and are mostly used for soup. The flesh of the body is mostly scooped out & used for various preparations.
Catla
Catla Catla
a.k.a
size
rate/kg
odour
bony?
prep
bhakur, bhakua, bengal carp, karakatla,
from 500g to 5kg. 2 kg ones are optimum
100-300
medium, cooked flesh lacks any strong smell
low-medium, much lesser than the rohu
The flesh of the catla is marginally more moist and flaky than the rohu. It is also somewhat sweet. Prepared in the same manner as Rohu.
Mackerel
Rastrelliger kanagurta
a.k.a
size
rate/kg
odour
bony?
prep
bangda, bangude, ayala, kannangeluthi,
from 100g to 500g, 200g being optimum
100-250
mild, but the darker flesh parts are a bit smelly
medium, prominent central bone.
The flesh of the mackerel, although high in healthy oils, tends to dry out easily. Mackerel is often scored, coated in (wet) masala pastes & fried whole like the pomfret. It is also cut in steaks and used in curries.
Bombay Duck
Harpadon nehereus
a.k.a
size
rate/kg
odour
bony?
prep
bombil, bummlo, loittya,
very small - 3 to 6 inches in length. weighs 25-50g each
100-200
smells once spoilt, but fresh cooked flesh is odourless
none other than the spine
The texture of this fish is similar to certain varieties of prawn. Up the malvani coast, where it is a favourite, the body is slit, flattened, boned & deep-fried in rawa batter.
Surmai (King Mackerel)
Scomberomorus guttatus
a.k.a
size
rate/kg
odour
bony?
prep
surmai, seer fish, vanjaram, neimeen
rarely less than 1 kg. generally 2-5kgs.
300 to 800 depending on the size
once cooked the flavour is medium to strong & quite distinct, without being 'fishy' as such
negligible other than a thick strong spinal bone
It has rich, oily, firm flesh that has a meaty texture. Kingfish can absorb a lot of flavour without being overpowered, and like Mackerel, works better with sharp flavours. It generally cut & sold thick slices.
