Surmai (King Fish)

About Surmai (King Fish)

Surmai is the local name for the narrow-barred Spanish mackerel (Scomberomorus commerson), a long, silver, fast-swimming fish of the Arabian Sea. In Pakistan it is widely sold as "King Fish", but it is a different species from the Atlantic king mackerel – the name is a trade name used in local markets. Its long body with faint vertical bars on the sides and its firm flesh make it one of the most recognisable fish on any Karachi counter, and one of the most requested in our fresh sea fish range.

Taste & Texture

Surmai has a firm, dense, meaty texture that holds together on a hot tawa or grill. The flavour is rich but clean – fuller than lean white fish, yet milder than small oily fish such as Bangda. The central backbone runs through each round slice, but there are few loose small bones, which is why families with children often choose it. The skin crisps up nicely when shallow fried.

Cutting & Cleaning Options

You can order Surmai as Whole (uncleaned), Whole and Gutted, Headless and Gutted, Slices, Boneless Fillet, Boneless Biscuits or Boneless Fingers.

• Slices – the classic round steaks for tawa fry, masala fish and salan.
• Boneless Fillet – long boneless pieces for pan-searing, baking or grilling.
• Boneless Biscuits – cubes for fish karahi, tikka and pakoras.
• Boneless Fingers – strips for crumb-fried fish fingers and lunchboxes.
• Whole or Headless and Gutted – for those who like to portion at home or use the head and frame for stock.

If you are unsure which cut suits your recipe, mention the dish when you order or contact FishMart for advice.

Best Ways to Cook

The most loved Pakistani preparation is masala tawa fry: slices rubbed with lemon, red chilli, haldi, ginger-garlic and a little gram flour, then shallow fried until golden. Surmai is also excellent in a tomato-based fish karahi, a home-style salan, and on charcoal as BBQ steaks or tikka. Because the flesh is firm, it does not break apart easily in gravy. For a lighter meal, bake or grill slices with lemon, garlic and black pepper. Cook until the flesh turns opaque and flakes at the bone – overcooking makes this lean-meaty fish dry, so watch the timing. If you enjoy Surmai, you may also like Hamour (Gissar) for steaks or Indian Salmon (Rawans) for fry.

Storage & Handling

Refrigerate Surmai at 0–4 °C as soon as it arrives and cook it within 1–2 days. For longer storage, pack slices in meal-sized portions, press out the air and freeze at -18 °C. Thaw in the fridge, never on the kitchen counter, and do not refreeze raw fish once it has thawed. Use a separate cutting board for raw seafood and wash hands, knives and surfaces afterwards.

Keep chilled at 0–4 °C and cook within 1–2 days. For longer storage, freeze in airtight, meal-sized portions at -18 °C. Thaw overnight in the fridge and do not refreeze once thawed.

Rinse briefly under cold water and pat dry before marinating. Use a separate board for raw fish, and keep the fish on ice or in the fridge until you are ready to cook.

How Much to Order

As a rough guide, about 1 kg of Surmai slices serves a family of four as a main dish such as tawa fry or karahi; boneless cuts go a little further because there is no bone. Order more if fish is the only main dish or for guests.

Cooking Tips

• Pat slices completely dry before adding masala so the coating sticks and fries crisp.
• Add a spoon of gram flour (besan) or rice flour to the tawa-fry marinade for a light crust.
• Marinate for 20–30 minutes in the fridge; long acidic marinades can make the surface mushy.
• Fry on medium heat and turn only once to keep slices intact.
• For karahi, add boneless biscuits near the end and simmer gently so they stay whole.
• Check doneness at the bone – the flesh should be opaque and pull away easily.

Nutrition

Like other fish, Surmai is a good source of protein, and as a member of the mackerel family it provides omega-3 fatty acids.