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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh pearl spot fish should be consumed within 1 to 2 days when stored in the refrigerator at 4°C or below.
Yes, it can be frozen for up to 3 months. Ensure it is cleaned, dried, and vacuum-sealed or tightly wrapped to prevent freezer burn.
Look for clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should have a mild sea scent, not a fishy odor.
Tilapia, Pomfret, or Sea Bream are good substitutes due to their similar texture and size.
Scale the fish thoroughly, remove the gills and internal organs, and wash with water mixed with a little salt or lemon to remove any muddy smell.
Pearl spot is generally low in mercury as it is a smaller fish found in backwaters and estuaries, making it safer for regular consumption.
Karimeen Pollichathu is the most famous dish, where the fish is marinated in spices, wrapped in a banana leaf, and pan-fried.
Yes, it has a fair amount of fine bones. It requires careful eating, especially when served whole.
Yes, it is an excellent choice for weight loss as it is high in protein and relatively low in calories and fat.
pearl spot fish is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 19.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring pearl spot fish with step-by-step instructions.
Browse recipes →It is primarily found in the backwaters of Kerala, India, and is the official state fish of Kerala.
