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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw Surmai steaks should be consumed within 1-2 days of purchase if kept in the refrigerator at 4°C or below.
Look for firm, translucent flesh that springs back when pressed. It should have a mild sea scent, not a strong 'fishy' odor, and the skin should be shiny.
Spanish Mackerel, Salmon, or Seer fish are the best substitutes due to their similar texture and oil content.
King Mackerel (Surmai) can be high in mercury. It is recommended to consume it in moderation, especially for pregnant women and young children.
It is best to thaw them completely first to ensure even cooking, though they can be cooked from frozen if using a slow-cooking method like poaching.
In Indian cuisine, it is most commonly prepared as a spicy Tawa Fry (pan-fry) or in a coconut-based curry like Surmai Ghashi.
Surmai steaks usually contain one central bone (the backbone), making them very easy to eat compared to smaller, boney fish.
Yes, it is high in protein and relatively low in calories and saturated fats, making it an excellent choice for weight management.
Surmai Steaks is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 20.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 2 recipes featuring surmai steaks with step-by-step instructions.
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