Black Pomfret
₨1,000.00
Black Pomfret – Kala paplait needs no introduction. This all-time hit, classical fish lends itself to almost any culinary requirement and never disappoints. Black Pomfret is very famous in Pakistan and the whole South Asian region in general. It is available throughout the year at stable prices and in a variety of sizes. Black Pomfret – Kala paplait is the only Pomfret type that can be cooked in any form because of its range of sizes.
Flavor Profile
This delicious fish provides light-colored flesh with a very pleasant flavor – mild but not bland. There is a dark strip under the skin but it is not noticeably stronger in flavor than the light flesh.
Nomenclature
English Name: Black Pomfret
Local Name: Kala Paplait & Siah Pithoo
Scientific Name: Parastromateus Niger
Habitat
Black Pomfret is a Sea fish that mainly lives in Pelagic on the continental shelf from 15 m to 40 m, generally over muddy bottoms.
Catching Method
Black Pomfret is caught using Gillnets, Hook lines, & Bottom Trawling
Physical Attributes
Black Pomfret has Scales on the body. Mouth terminal and pectoral fins are long and falcate, the lateral line is very weakly arched anteriorly with the junction of straight and curved parts below posterior 1/3 of a dorsal fin. The straight part of the lateral line with 8–19 weak scutes forms a slight keel on the caudal peduncle.
Color
Adults Black Pomfret are uniformly silvery grey to bluish brown in color.
Size
On average, the Black Pomfret size range is 250 grams to 2 kg per fish. However, other sizes are also occasionally available. Larger fish are more costly than the normal 250-gram size.
Cutting Preferences
Black Pomfret is preferred for Whole, Headless, and Gutted & Slices.
Approx. Cutting Yields
Whole: 100 %
Gutted: 80 %
Headless and Gutted: 75 %
Slices: 80 %
Boneless: 45 %
Cooking Preferences
Black Pomfret is preferred to Grill, BBQ, Fry, Steam, and Bake
Health Benefits
Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health
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