Fresh Black Pomfret Whole

Also known as: Halva, Halwa, Karu Vaaval, Karutha Avoli
Scientific Name: Parastromateus niger
Similar to: Butterfish
Cooking Styles: Pan or Deep Fried, Curry, Roasted, Baked, Grilled

This is not a Pomfret actually but a Pompano. These two fish families look very similar to each other. Most black pomfret are not really black but range between a dark to light gray. This highly commercial and fast breeding fish is not considered threatened.

Light colored flesh, this fish provides a very pleasant flavor - mild yet not bland. The dark strip under the skin is not known to stronger in flavor than the lighter colored meat. The meat of the Black Pomfret holds very well for pretty much all forms of wet cooking or pan frying yet flakes easily. The skin shrinks just a little bit and that makes this an excellent fish for baking or steaming whole or pan dressed.

Why not try this recipe when you next order our Black Pomfret - Mase Kalvan.

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

• • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.

• • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

• • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

• • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

• • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.