Surmai Slices

Specs: Cleaned and cut into Slices

IQF at -40°C, Vacuum Sealed

Type: Seawater Fish

Pack: 1/2 Kg (Equivalent to 1 Kg whole fish)

Pieces: 5-6 per pack

RecipeSurmai Steaks with Broccoli.


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Availability: Sold Out

Rs. 490.00

Details

Details

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.

Reviews

Customer Reviews (5)

Awesome! Review by Rashi
Quality
Price
Value
So happy to have found fishvish. Loved the product and how thoughtful they are with their instructions and packing. Totally loved it. (Posted on 4/17/2017)
GoodReview by Arual1234
Quality
Price
Value
Loved the fish! It was fresh, and nicely cleaned and packed. Convenience at its best! I'll definitely reorder in the future. (Posted on 4/2/2017)
AwesomeReview by Anupama
Quality
Price
Value
The fish was nicely packed, cleaned and the taste is just amazing. (Posted on 3/4/2017)
Good quality fishReview by Nayan
Quality
Price
Value
Very good and clean fish. Proper quantity and quality provided. (Posted on 2/15/2017)
Fully satisfied with fishvishReview by Sri
Value
Quality
Price
Well cleaned and packed, good quality, easy to cook, selected fish got as requested, fresh, my kid's favourite. (Posted on 10/10/2016)

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