Rawas (Indian Salmon) Rawas is one of the most loved in the country, thanks to smooth flesh, firm texture, and mild flavor. It is a premium edible fish, mostly found in the estuarine regions and used in the preparation of curries, grills, and fried.
1. Rawas (Indian Salmon) The most popular edible fish, rawas, is adored for its mild flavour and healthy oil content enriched with Vitamin A, vitamin D and Omega 3.
#salmon are considered keystone species, meaning they play a vital role in the health and balance of an ecosystem. This makes them especially valuable to both fishermen and conservationists, leading to high demand and prices that reflect their importance.
The Protonibea diacanthus or the blackspotted croaker, locally known as 'Ghol' is among the most expensive marine fish in India. Indigenous to the Indian and Pacific oceans, this fish is considered an exotic specimen and large sized ghols are not easy to come by due to its migratory patterns.
Who is called the Queen of Fish in India and why? Hilsa fish is known as the Queen of Fish in India due to its soft, oily texture, distinct taste, and high cultural status—especially in Bengali cuisine. The ilish fish is not just food, but an emotion during the monsoons.
Indian Mackerel, commonly known as Bangda, is one of the most frequently eaten and available varieties of fish rich in omega-3 fatty acids. It belongs to a species with particularly high amounts of DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) —the two types of omega-3 fatty acids.
Fatty fish—such as salmon, mackerel, and albacore tuna—are rich in omega-3 fatty acids. These healthy fats help prevent clogging of the arteries. The American Diabetes Association recommends eating fish twice a week. Choose baked or grilled fish, not fried.
Pomfrets are scombriform fish belonging to the family Bramidae. The family currently includes 20 species across seven genera. Several species are important food sources for humans, especially Brama brama in South Asia.
Salmon. There is no doubt that salmon is the most popular and best-tasting fish on this list. It is also a healthy fish. There is a discussion about whether wild or farmed salmon is the better choice.
White fish like cod, haddock, hake and halibut are perfect types of fish for curry. White, flaky fish provides a firm texture for curry and a milder taste which works with the rich flavours of Indian spices.
Yemayá, also known as Yemoja and Iemanjá, came to Brazil, Cuba and Haiti with the Yoruba people of Nigeria in the 1600's during the African diaspora. Her most ancient and full name, Yeyé Omo Ejá, means “Mother whose Children are the Fish.” She rules over the Seven Seas and large lakes.
Murrel Fish, or Koramenu fish, is one of India's most widely consumed varieties of fish. It is also known as the snakehead, chevron snakehead or snakehead murrel. They are mainly found in South Asian countries.
Kerala leads in daily consumption of fish with 53.5% of the population consuming fish daily, followed by Goa at 36.2%, West Bengal at 21.90%, Manipur at 19.70%, Assam at 13.10%, and Tripura at 11.50%.
Additionally, this fish fights vehemently when caught, making it quite challenging to catch. Hence the high price tag! Vanjaram, the priciest variety of seer fish, is available only in Tamil Nadu. The Goan seafood enthusiasts refer to it as Iswan/Viswon, whereas the Maharashtrians refer to it as Surmai.
Tandoori Salmon is an Indian dish of marinated and roasted/grilled salmon in a Tandoor, a clay oven. Make this Homestyle Tandoori Salmon in the comfort of your home using an oven, air fryer or a pan on the stovetop. This recipe uses ground spices and lemon for the marinade and gets done under 20 mins.
Australia has officially dethroned Norway to become India's biggest supplier of fresh and chilled salmon. It is a major milestone for the Australian seafood industry. Long considered Norway's domain, the Indian imported salmon market is now teeming with top-quality Tasmanian fish.
