Many coastal provinces and towns, such as Chennai, Bangalore, Hyderabad, Delhi, Goa and Mumbai, have restaurants that serve various fish dishes. The cuisines of saltwater fishes are their expertise.The White Pomfret, sometimes known as the Silver Pomfret, is a butterfish that dwells in coastal areas. The Persian Gulf to Borneo and as far north as mid-Japan, but not as far south as Australia, are all home to this tropical Indo-West Pacific fish. It's a butterfish, not a pomfret. Silver pomfrets have a silver/white coloration and a few tiny scales, and they may weigh between 4 and 6 kg.
Due to its delicate white flesh and mild "non-fishy" flavor, "pomfret" is one of the most sought-after fish in India and Southeast Asia. The meat breaks apart readily on the plate but not in flake lines. Although this isn't how this fish is usually prepared, it holds together well enough to poach fillets (skin removed). For soup, the fillets are excessively thin and tender. This fish, steamed whole with a few diagonal slices in the skin, retains its appeal and is more manageable on the dish than many others. The fin rays are quite well-knit, and few ribs contend with. With the same diagonal cuts through the skin, it will likewise bake beautifully.
This fish is frequently deep-fried entire, but it must be handled with care to avoid breaking apart. A half-pounder can be cooked in a wok with 1-1/2 inch of oil in the center or a pan with 3/4 inch of oil. Preheat the oil and fry for 5 minutes on one side, then gently flip and cook for another 3 minutes.
Purchasing: This fish is commonly available at Asian fish markets servicing communities in various places and mostly in the south part of India. Pomfret is a luxury fish, costing upto 700 per kg.
Scales: This fish may have a thin layer of dazzling silver scales, but they wipe off so quickly that only patches remain.
Fillet: While this fish is usually served whole, it is not difficult to fillet if that is your preference, and the output is good. Remove the head and cut through the skin top, bottom, and over the tail to define the fillet. Cut from the top of the head to the rear, then over the tail and forward. Pull the fillet off the ribs when you reach the rib cage. Look for any ribs or fin rays that may still be there. One or two centerline pin bones are possible.
Yield: A ten-inch, nine-and-a-half-ounce fish provided six ounces skin-on (63 percent) and five-and-a-half ounces flesh (55 percent ). Because of the tiny head, the yield is extremely high.
Skin: Fillets are difficult because the skin adheres to the flesh extremely well, making the distinction between skin and flesh difficult to discern. Fortunately, it would only need to be removed for poaching, which is not a common usage for this kind of fish. The skin has a stronger flavor than the flesh, but it's not overpowering. Skin shrinkage is unavoidable, but fillets can be pan-fried skin-on after being gently sprinkled with rice flour. When the fillet is skin-side down, use your turner to push it down. The skin will soften quickly, and the fillet will stay flat (though thicker than it started). The skin may be readily pulled off after cooking, especially frying, although there's no purpose.
Stock: Simmering the heads, bones, and fins for 40 minutes results in a mild stock that is practically clear and has only a tinge of color.
Serves 2-3
Gross Wt. 500gms
Net Wt. 250gms
