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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh Surmai steaks should be consumed within 1-2 days if kept in the refrigerator at or below 4°C.
Yes, they freeze well. Wrap them tightly in plastic wrap and place in a freezer bag; they will stay good for up to 3 months.
Look for firm, translucent flesh that springs back when pressed, a mild sea-like smell, and shiny skin without any slime.
Seer fish, Spanish Mackerel, Salmon, or even Tuna steaks can be used as substitutes depending on the recipe.
Surmai steaks typically have one central bone and very few intramuscular bones, making them easy to eat.
As a large predatory fish, King Mackerel (Surmai) can contain moderate to high levels of mercury; it is best consumed in moderation.
They are versatile and excel when pan-fried (Tawa fry), grilled, or simmered in traditional coastal curries.
Rinse briefly under cold running water and pat thoroughly dry with paper towels to ensure a good sear during cooking.
Surmai Fish Steaks is a versatile ingredient found in cuisines around the world. With 158 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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