Naughty Fish

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MAHI MAHI (FINGER) - 500 Grams

FRESH | CLEANED | BONELESS | FINGER CUT

If you’re at all a fan of quality seafood, you’ve most likely eaten mahi mahi – amroz. There’s even a good chance you may have ordered it under a totally different name, and not even realized it.

Apart from being a beautiful fish, Mahi Mahi is among the top fish used commercially at restaurants and events because of its cooking versatility.

HEALTH BENEFITS

High in protein & Low in calories
Provide Vitamin B
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair Health

TASTE & FLAVOR

Mahi-mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture, and large, moist flakes. The skin is thick and should therefore be removed before cooking. Fresh Mahi Mahi has translucent pinkish flesh and a bright red bloodline. If the bloodline is brownish or dull then the fish is old.

NOMENCLATURE

English Name: Mahi Mahi, Dorado
Local Name: Aab-Rose, Amrusk, Amroos & Amloshk
Scientific Name: Coryphaena hippurus

APPROX. CUTTING YIELDS

Whole: 100 %
Gutted: 75 %
Headless and Gutted: 60 %
Slices: 60 %
Boneless: 42 %

COOKING PREFERENCE

Mahi Mahi is preferred to Grill, BBQ, Fry, Steam, and Bake.

KING FISH (SURMAI) - 500 Grams

FRESH | CLEANED | SLICE CUT PIECES

King Fish – Surmai is one of the most famous fish of Pakistan along with White Pomfret and Red Snapper. Slightly overrated, King Fish – Surmai has a very loyal fan following all over Pakistan.

Having Tuna like the elongated body, King Mackerel is perfect for beautifully shaped slices for fry and grill. Having a very short shelf life, King Mackerel should be consumed fresh and is not recommended to freeze for a longer period of time.

HEALTH BENEFIT

High in protein & Low in calories
Provide Iron, Vitamin A, Vitamin B-6, B-12
Heart Friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health

TASTE & FLAVOR

King Mackerel has mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked. The flesh has a beautiful pinkish white color and remains white when cooked. Fillets have less blood-line than similar pelagic fish Such as Tuna, Mahi Mahi, etc.

NOMENCLATURE

English Name: King Mackerel, Indo-Pacific King mackerel, Seer Fish, & King Fish
Local Name: Surmai, Kar-gan & Gore
Scientific Name: Scomberomorus guttatus

APPROX. CUTTING YIELDS

Whole: 100 %
Gutted: 80 %
Headless and Gutted: 70 %
Slices: 70 %
Boneless: 56 %

COOKING PREFERENCE

King Mackerel is preferred to Grill, BBQ, Fry, Steam, and Curry.

TILAPIA (DAIYYA) - 500 Grams

FRESH | CLEANED | WHOLE

Tilapia species have been introduced in a number of Pacific countries at different times and for different purposes in the last 50 years. Tilapia was generally considered an easy species to culture and a good source of animal proteins for protein-deficient inland communities.

HEALTH BENEFIT

High in protein & Low in calories
Provide Vitamin B & Vitamin D
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair Health


TASTE & FLAVOR

A tilapia fish is very mild in flavor and some would argue that it is virtually flavorless. However, it does have a slight sweetness similar to what you would get from a red snapper or striped bass. The raw fillets are a pinkish-white color and, once cooked, turn completely white

NOMENCLATURE

English Name: Talapia
Local Name: Daiyya, Chirra
Scientific Name: Oreochromis niloticus

APPROX. CUTTING YIELDS

Whole: 100 %
Gutted: 75 %
Headless and Gutted: 65 %
Slices: 60 %
Boneless: 31 %

COOKING PREFERENCE

Tilapia is preferred to broil, steam, pouch, and tempura-style fish and chips frying.