Surmai Fish
Also known as: Seer Fish, Vanjaram, Anjal, Indo-Pacific King Mackerel
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Also known as: Seer Fish, Vanjaram, Anjal, Indo-Pacific King Mackerel
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw Surmai should be consumed within 1 to 2 days if kept in the refrigerator at or below 4°C.
Yes, it can be frozen for up to 3 months. Ensure it is cleaned and vacuum-sealed or tightly wrapped to avoid freezer burn.
Look for firm, translucent flesh that springs back when pressed, clear eyes (if whole), and a mild sea-like scent rather than a strong fishy odor.
Kingfish, Spanish Mackerel, or even Pomfret can be used as substitutes depending on the recipe.
Surmai (Seer fish) contains moderate levels of mercury; it is generally safe but should be consumed in moderation by pregnant women and children.
Surmai is popular because it has a single central bone, making it very easy to de-bone and eat, especially in steak form.
Shallow frying, grilling, and steaming are excellent. It is also the preferred fish for many Indian coastal curries.
Yes, it is high in protein and relatively low in fat compared to other meats, making it a great choice for weight management.
Surmai Fish is a versatile ingredient found in cuisines around the world. With 120 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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