Fresh Surmai Slices
Specs: Cleaned and cut into Slices
Type: Seawater Fish
Pack: 1/2 Kg (Equivalent to 800 gms whole fish)
Pieces: 6-8 per pack
Recipe > Surmai Steaks with Broccoli.
Gross Weight: 800 gms
Net Weight: 500 gms
Also known as: neimeen, motha, batang, modasa, sakala
Scientific Name: Scomberomorus guttatus
Similar to: Trevally
Cooking Styles: Deep Fried, Grilled, BBQ'd or Pan Fried
Surmai or Seer Fish, also known as King Fish, has different names in different parts of India. Predominantly an open-water fish, it is an excellent source of Omega 3. Cleaned and cut, these pieces are ideal for frying or served with masala.
Why not try this recipe when you next order our Surmai Slices - Surmai Steaks with Broccoli
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.