Trachurus Trachurus The Magalaspis Cordyla or Trachurus Trachurus can be widely found in the Indopacific region. Its expanse starts from South Africa in the west to Tonga in the east. The fish usually can be seen in the topmost layers of inshore and offshore ocean waters. Trachurus Trachurus is known for its torpedo shape and that is why it is also known by the name Torpedo Scad. You can visibly notice its finlets which are seen close to its dorsal and anal fins. The largest species of this fish was known to weigh around 4 kg with a length of 80 centimetres. However, the majority of Trachurus Trachurus found lies in the length range of less than 40 centimetres. The spawning of this breed happens between March and July and due importance is given to its reproductive cycle at that time. The Trachurus Trachurus is a predatory fish and it avidly feeds on crustaceans and cephalopods amongst others. As this species grows the kind of diet it consumes changes however fish remains a common element. In India and regions surrounding it, the Trachurus Trachurus is given a lot of leverage. This is probably because of interest in its consumption in nearby countries like Malaysia and Indonesia. Often the Trachurus Trachurus is used by Anglers and used as a bait to catch other fish. PACKING 1 x 10Kg If GRADE U/5, 4/6, 6/8, 7/8, 8/10, 10/12, 12/15, 16/20
Black Pomfret (Parastromateus Niger) TThis Indo west Pacific region occupant is found from Australia to Japan and from Africa to Borneo. The intensity of black colour differs for most varieties, where some are much dark in comparison to others. Even though it is one of the most commercial species there is no danger of it getting endangered. The Black pomfret can grow to a length of a maximum 29 inches. Its flesh stays together and can be easily used for any form of wet cooking too. Overall too you can consider it as a very good fish for cooking. The Black pomfret has very tiny scales on its body and thus it is easy to scrape them off before preparing for cooking. Taste of the black pomfret is quite mild and not bland at all. You would notice a dark strip under its skin but that does not harm the taste of the fish. While cooking its skin shrinks thus making it perfect for being used for baking or steaming. TYou would find the black pomfret in the Asian markets. Their basic size varies from anywhere between 8 to 11 inches and 5 to 7 inches. Mostly the small fish are stored in bags while the larger ones are frozen packed on foam trays. PACKING IWP 1x10Kg BLOCK IWP 300/400, 400/500, 500/600, 600/700, 700/800, 800/900, 900/1000, 1000up
Silver-Pomfret (Pampus Argenteus) Residing in the coastal areas of Middle East, South and South East Asia the Silver Pomfret is a famous species of butterfish. Having migrated some time back you can also find the fish in the Mediterranean region. All the fish in this family are known to have flat bodies, long pectoral fins and forked tail fins. An inshore species you would find them mostly in groups near muddy bottoms of the sea. The Silver pomfret would usually be found in Silver or white colour and at a maximum, they are able to grow to a weight of anywhere between 4-6 kgs. Nowadays, however less weighted species with an average weight of 1-2 kg are more prominent in this category. The entire Indo Asia Pacific region loves the silver Pomfret for its unique taste. When cooked properly the fish has a soft and buttery taste which is why it is so popular. Especially in India, the Silver Pomfret commands a high price in the markets. In areas like Mumbai, the Silver Pomfret is known as Pamplet and in South India as Vawali. In areas like Korea, the species is known by the name byeongeo. It is grilled into gui and then eaten as a side dish to your daily food. PACKING IWP 1x10Kg GRADE 300/400, 400/500, 500/600, 600/700, 700/800, 800/900, 900/1000, 1000up
Indian Mackerel (Rastrelliger Kanagurta) Found commonly in the West Pacific and the Indian Ocean the Indian Mackerel is a subspecies of the Mackerel family from Order Perciformes. One of the very important food fish in this region you would find it as a crucial part of South and South East Asian cuisines. The range of the Indian Mackerel spreads from the Red Sea and East Africa to Indonesia and China. Body of the Indian Mackerel is deep and usually, the head is longer than the depth of its body. Its maxilla is covered to an extent by the lacrimal bone and extends through the hind margin of its eye. You will also find a black spot which has pretty close to the lower margin of its pectoral fin. With a fork length of around 35 centimetres, the Indian Mackerel has an average length of 25 centimetres. You would usually find the Indian Mackerel in shallow and coastal waters as it needs a temperature of 17 degree Celsius to survive. Adult members of this species can be found in lagoons, coastal bays and harbours. You would also find them in the waters which are rich in plankton. The most common style in which Indian Mackerel is eaten is deep frying with Rava and making into a curry form known as Bangude puli Munche. PACKING 1x10Kg IF GRADE U/5, 4/6, 6/8, 7/8, 8/10, 10/12, 12/15, 16/20
Big Mouth Croaker PACKING IWP 2x10Kg GRADE 200/300, 300/500, 500/700, 700/1000
Horse Mackrel
Catla Fresh Water Fish
Rohu Fresh Water Fish
Tilapia Scientific : Oreochromis Niloticus
Rohu Steak Scientific : Labeo Rohita
Rohu Scientific : Labeo Rohita
Barramundi/seabass Fillet Scientific : Lates Calcarifer
Red Snapper Fillet Scientific : Lutjanus Campechanus
White Snapper Fillet Scientific : Macolor Niger
Tilapia Fillet Scientific: Oreochromis Niloticus
White Pomfret Scientific : Pampus Argenteus
Black Pomfret Scientific : Parastromateus Niger
Longtail Tuna Scientific : Thunnes Tonggol
Sardine Scientific : Sardinella Longiceps
Sardine Scientific : Sardinella Longiceps
