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Edible Seafood

Our product range includes a wide range of Pasteurised Crab Meat, Red Mullet, Spotted Grouper, Cobia Sea Food, Pinjalo Snapper Fillet and Indian Halibut.
Rs 415/ Kilogram
Rs 525/ Kilogram
Rs 925/ Kilogram
Rs 635/ Kilogram
Rs 490/ Kilogram
Rs 399/ Kilogram
Rs 445/ Kilogram
Rs 550/ Kilogram
Rs 400/ Kilogram

Pasteurised Crab Meat
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Pasteurised Crab Meat

Rs 760 / PackGet Latest Price

Minimum Order Quantity: 100 Pack

Packaging TypeCans
UsageHousehold, Mess, Restaurant, Modern Trade; Major Retailers
Weight Per Pack454 gms

“FISCHE” brand of Pasteurised Crab Meat in 454 gm / Can (with easy open lid - stackable).
- Jumbo Lump (3.0 g to 7.0 g) 1785/454gm - Super Lump 1520/454gm  (Broken Jumbo Lump) - Regular Lump (40% big flakes of 1g and 60% small flakes (shredded meat)- Special Lump (100% superior flake meat)- Claw Meat- Crab Cake Mix (Mixture of all the above grades in each can layered for easy separation)

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Red Mullet
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Red Mullet

Rs 415 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
BrandHook Catch

Common Name: Red Mullet

Alternative Names: Indian Goat Fish

Scientific name: Parupeneus indicus

Process type: Whole Round; Fillets & Butter Cut Fillets

Size range: 50/100 gms; 100/200 gms; 200 gms Upwards

Packing in bulk / 10 / 12 & 15 kgs per box

Method of Catch: TBB- Beam Trawls

Fishing Zone: FAO 051

The red mullet is a delicious fish and will definitely complete your ‘culinary tour de force’. You can either fry, steam or grill the fillet. The red mullet is a beautiful fish that contains little fat. A fish that is even suitable for the BBQ! One of the tastiest of all sea fish, these small fish measuring no more than 40cm long have an attractive reddish-pink skin with golden streaks. They are found in the southern waters of India. The lean, firm flesh has a distinctive flavour, it is quite rich and 2 or 3 small fillets will be sufficient for one person. Whole red mullet; Red Mullet Fillets and Butterfly Cut Fillets are some of the type of value add cuts preferred by customers overseas.

Uses: Red mullet fillets are best grilled, pan-fried or baked. The flavour of red mullet goes particularly well with Mediterranean ingredients such as tomatoes, olive oil, fennel and basil.

To store: Refrigerate as soon as possible after purchase, either in the original wrapping or in a sealed airtight plastic container and use within 24 hours. Fish can be frozen for up to 3 months, thaw thoroughly in the fridge before use and never refreeze fish that has been previously frozen.

To prepare: Fillets need little preparation, but are best scaled prior to cooking – ask us and we can do this for you.

To cook: To shallow fry, heat a little oil and butter in a frying pan and cook for 3 to 4 minutes on each side. To grill, place under a medium-hot preheated grill, brush the fish with a little olive oil (try one of the flavoured oils available in Waitrose) and cook for 3 to 5 minutes on each side.To bake, wrap in foil or greaseproof paper with fresh herbs, lemon, tomato or fennel slices and seasoning and place in a roasting tin. Bake in a preheated oven at 180°C, gas mark 4 for 10 to 15 minutes (check your recipe for specific timings).

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Spotted Grouper
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Spotted Grouper

Rs 525 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
BrandHook Catch

Common Name: Spotted Groupers;

Alternative Names: Greasy Grouper; Malabar Grouper / Rock Cod; Brown (or) Black Spotted Grouper

Scientific Name: Epinephelus malabaricus

Process type: Whole Round; Gilled ; Gilled & Gutted; Fillets; Portions

Size range: 300/500 gms; 500/2000 gms; 2/7 kgs; 7/10 kgs; 10/15 kgs; 15/20 kgs

Packing in bulk / 10 / 15 / 25 / 55 kgs per box

Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)

Fishing Zone: FAO 051

The Malabar grouper is a robust marine fish, with a brownish head and long body. The body is covered with small blackish-brown spots, which increase in number with age, and scattered whitish spots and blotche

Interesting facts: The Malabar grouper occurs in a range of habitats, including and rocky reefs, estuaries, mangrove swamps and over sandy and muddy bottoms, from the shore to depths of 150 metres



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Cobia Sea Food
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Cobia Sea Food

Rs 925 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

UsageProcess type Whole Round Size range 100/150 gms ; 150/400 gms Packing in bulk / 10 / 15 / 25 kgs per box Method of Catch LHP - Hand Lines & Pole Lines (Hand Operated) Fishing Zone FAO 051

Common Name: Cobia

Alternative Names: Black King Fish; Black salmon, Ling, Lemon Fish, Crabeate

Scientific Name: Rachycentron canadum

Process type: Whole Round; Steaks; Fillets; Gilled; Gilled & Gutted

Size range: 500/2000 gms; 2/7 kgs; 7/10 kgs

Packing in bulk / 10 / 15 / 25 kgs per box

Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)

Fishing Zone: FAO 051

 

The beauty of cobia is its remarkable versatility. Think of what you can do with chicken and you can probably do it with cobia, the culinary possibilities are diverse. Cobia holds together so well it can be skewered and dropped on the grill, or just barbequed as a steak or fillet with your favourite marinade. It is mild flavoured, so can be used in a wide variety of dishes from pastas to curries and ceviche to plain old fish and chips. After cooking cobia becomes extremely white and has large succulent flakes of meat. Raw cobia is firm and flavourful yet soft and juicy, just perfect for sushi and sashimi and comparable to tuna or Chilean Seabass in texture. And never pass up the opportunity to sample smoked cobia: whether prepared using the hot or cold technique, smoked cobia is truly sublime. Cobia has a very white, flaky texture and is typically not a very oily or high fat fish. This makes the fillet great for cooking in a variety of ways, as it takes on the flavor of additions very well without an over-riding fishy flavor. The fillets are also excellent

Interesting facts: Cobia females can produce up to two million eggs about every two weeks during the spawning season which can last several months,

Cooking Tips: The texture makes it perfect to grill, broil, bake, or sear. Cobia is great in any recipe – a truly versatile fish

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Pinjalo Snapper Fillet
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Pinjalo Snapper Fillet

Rs 635 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Common Name: Pinjalo Snapper

Alternative Names: White Spot Pinjalo Snapper; Fusilier

Scientific Name: Pinjalo Pinjalo

Process type: Whole Round; Fillets; Steaks & Portions

Size range: 500/2000 gms

Packing in bulk / 10 / 15 / 25 kgs per box

Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)

Fishing Zone: FAO 051

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Indian Halibut
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Indian Halibut

Rs 490 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
BrandHook Catch

Common Name: Indian Halibut

Alternative Names: Indian Halibut; Indian Spiny Turbot

Scientific Name: Psettodes erumei

Process type: Whole Round

Size range: 300/500 gms; 500/2000 gms

Packing in bulk / 10 / 15 kgs per box

Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)

Fishing Zone: FAO 051

 

Halibut are often boiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture. It is a nice meaty whitefish, mild flavour and texture. A very versatile fish, one of our favorites. The best way to cook Halibut is to poach it - either in a good fish stock or white , with cooking liquors then used as a base for some superb sauces (delicate flavours work best). Supremes are also good pan-fried - but be careful not to over-cook and dry them out.

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Mahi Mahi Fillet
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Mahi Mahi Fillet

Rs 399 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
BrandHook Catch

Common Name: Mahi Mahi

Alternative Names: Dolphin Fish

Scientific Name: Coryphaena hippurus

Process type: Whole Round; Gilled & Gutted; Fillets & Steaks

Size range: 2/5 kgs; 5/10 kgs

Packing in bulk / 10 / 15 / 25 kgs per box

Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)

Fishing Zone: FAO 051

Did you know?

Dried dolphin fish skin has been used in the past to make trolling lure skirts? It''s very strong, and when it gets wet again - no matter how old - it softens up and has flash, action and smell.

Did you know? Mahi Mahi means Strong Strong in Polynesian. End clixGalore Code

Dolphin Fish (Coryphaena bippurus)

French: Coryphene

German: Goldmakrele

Italian: Lampuga

Spanish: Lampuga, Dorado

Dolphinfish are excellent eating table fish. Grilled, blackened, or baked are the most common ways to prepare Mahi fish. Dolphin is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Mahi Mahi offers a tender but firm flesh with a large moist flake and a sweet yet slightly strong flavour. The meat is smooth and firm with a pink to creamy white appearance. Typically, there is a small bloodline along the center of the fillet that is a slightly darker tint than the meat. Well-wrapped Mahi Mahi can be frozen up to two months in a refrigerator freezer, and three to four months in a deep-freeze.

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  • Silver Sillago
  • Silver Sillago
  • Silver Sillago
  • Silver Sillago
Silver Sillago
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Silver Sillago

Rs 445 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
UsageRestaurant
BrandHook Catch

Common Name: Silver Sillago

Alternative Names: Lady Fish; Sand Whiting; Silver Whiting; Sand Smelt

Scientific Name: Sillago sihama

Process type: Whole Round; Butterfly Fillets

Size range: U20/30; U30/40; U 40/60; U 60/80

Packing in trays / finger stacked / In 5 / 10 kgs boxes

Method of Catch: TBB- Beam Trawls

Fishing Zone: FAO 051

Also known as the silver whiting and sand smelt, is a marine fish, the most widespread and abundant member of the smelt-whiting family Sillaginidae. The northern whiting inhabits coastal, but is most often found in shallow water around bays andestuaries, often entering freshwater. Both caught wild and farmed, this is considered a good eating fish and is not endangered.

This fish has good flavor and I think it would be an excellent eating fish, it needs to be scaled, a bother for so small a fish even though the scales have almost no adhesion and are easily scraped off with a thumbnail.

Deep-fried, gutted or not (there''s not a lot of guts in these fish). The head is long, hard, and has a strong taste, but makes a convenient handle when eating the rest of the fish. It''s also good for weight control.

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Emperor Fish
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Emperor Fish

Rs 550 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
BrandHook Catch

Common Name: Red Spot Emperor

Alternative Name: Emperor, pink-eared emperor, pink ear sweet lip, purple-eared emperor, purple-headed emperor, purple head emperor, red-ear emperor.

Scientific Name: Lethrinus lentjan

Maiin Diagnostic Features: Red blotches on edge of operculum and base of pectoral fin base.

Process type: whole (gilled and gutted) and in fillet form

Size range: 300/500 gms; 500/2000 gms

Packing in bulk / 8 / 10 / 12 / 15 kgs per box

Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)

Fishing Zone: FAO 051

With a distinctive pointed snout, big eyes and thick lips, this wild-caught, marine fish is found mainly on the continental shelf especially over sandy bottoms and around lagoons and coral reefs, in tropical waters.. The bright red blotch on the gill flap, near the pectoral fin, distinguishes it from other emperors. Meat colour is yellowish white and highly regarded for its flavor.

Mainly found and caught over the continental shelf over sandy bottoms in coastal areas; deep lagoons and near coral reefs to 50 m depths

Cooking Tips:

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs. Goes well with Chilli, chives, coconut milk, coriander, cumin, garlic, ginger, green onions, lemongrass, mirin, shallots, soy sauce, teriyaki sauce. The bones of this fish makes for excellent stock.



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Grey Mullets
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Grey Mullets

Rs 400 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Packaging TypeIndividual Vacuum Pack
BrandHook Catch

Common Name: Grey Mullet

Alternative Names: bully mullet; hardgut mullet; mangrove mullet; poddy mullet

Scientific Name: Mugil Cephalus

Process type: Whole Round

Size range: 500 gms Up

Packing in bulk / 10 / 15 / 25 kgs per box

Method of Catch: TBB- Beam Trawls

Fishing Zone: FAO 051

Grey mullet have an upper lip that is thick, prominent and hard, giving it the nickname “thick-lipped” mullet. The fish belongs to a large family of marine fishes, made up of some 80 species, known collectively as Muglidae. No relation to Red Mullet, Grey Mullet range from 450g to 3kg. Fish caught out in the open sea can be great, but if caught inshore they can taste muddy, as they are bottom feeders. In case found muddy, soak whole scaled and gutted fish for 30 minutes in acidulated water (2 tbsp vinegar and 1 tbsp salt per litre). Ideal for cooking with strong flavours, and any Sea Bass recipe will work. It’s a highly regarded table fish, usually marketed whole or as fillets. Roe is pristine and is exported. Easy to identify by its transparent fatty eye-lid covering most of the eye; caudal fin margin forked and scales not dark edged.

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