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Marine Fish

We are a leading Retailer of Blubber Lip Snapper Fish, Sting Ray, Barracuda Fish, Grey Grouper, Red Snapper Fish and Sail Fish from Chennai, India.
Rs 750/ Kilogram
Rs 800/ Kilogram
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Rs 575/ Kilogram
Rs 490/ Kilogram
Rs 800/ Kg

  • Blubber Lip Snapper Fish
  • Blubber Lip Snapper Fish
  • Blubber Lip Snapper Fish
Blubber Lip Snapper Fish
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Blubber Lip Snapper Fish

Rs 750 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Common Name: Blubber Lip Snapper

Alternative Names: Kuruvilla, Maori Snapper

Scientific Name: Lujanus rivulatus

Process type: Whole Round; Fillets; Steaks & Portions

Size range: 500/2000 gms & 2/5 kgs

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

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

Fishing Zone: FAO 051

They have fine flesh of excellent flavor, and a high degree of cooking versatility and therefore highly esteemed

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  • Sting Ray
  • Sting Ray
Sting Ray
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Sting Ray

Rs 800 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Common Name: Sting Ray

Alternative Names:

Scientific Name: Dasyatis Centroura

Process type: Whole Round; Wings

Size range: 1/3 kgs; 3/10 kgs & Wings of 200 gms Up sizes

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

Method of Catch:

Fishing Zone: FAO 051

Skates are the curious bottom-dwelling cousins of rays and sharks. They have a diamond shape that yields two lovely and edible wings. With a texture similar to scallops, skate wings are delicate and sweet. They provide a healthy, lean and exotic alternative to more traditional finfish and shellfish. Previously anonymous, skate wings have risen to a new popular status in the United States as culinary prowess has uncovered their succulent secrets and created many savory recipes.

MANY WAYS TO BE CREATIVE

The meat of a skate wing is beautifully striated, resembling a delicate fan that can be used to create a aesthetically pleasing dish to add to your menu. Each wing yields two fillets, one from the upper side and the other from the lower. A classic recipe involves serving skate wings fried with white and browned butter. Baking, poaching or sautéing are all delicious options. They must also be cooked gently, as their fine muscle structure makes them breakable when flipping or moving and they will become rubbery if overcooked. Your chef may serve the finished fillets atop fingerling potatoes or fresh vegetables and top with capers for an artistic touch that your diners will love.

Ray and Skate are very popular in Europe and parts of Asia, with cartilage rather than bones, they are ideal for children and people who find fish bones annoying. The central cartilage in Skate and Ray fins is easy to remove, either before or after cooking, and any small pieces of cartilage soften with cooking and can be eaten. They generally have a mild flavour, low oiliness, medium-firm texture and are moderately moist. The meat is reasonably forgiving and will remain moist even if slightly overcooked. It can be steamed, poached, deep-fried, stir-fried, baked, or barbecued and works well with acidic ingredients such as citrus, tomato, cider and vinegar. Guitarfish has a slightly stronger flavour and similar firm, moist texture, making it ideal for kebabs, curries and stir-fries.

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Barracuda Fish
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Barracuda Fish

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Minimum Order Quantity: 10 Kg

- Common Name: Barracuda

- Alternative Names: Dingo-fish, Giant Sea-pike, Giant Seapike, Sea Pike, Slender Seapike

- Scientific Name: Sphyraena jello

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

- Size range: 300/500 gms; 500/2000; 2/5 kgs; 5/10 kgs

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

- Form: Fresh Chilled

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

- Fishing Zone: FAO 051

The pick-handle barracuda is so called because the dark marks along its sides look like the thick ends of pickaxe handles. Barracuda is a saltwater fish with a fierce reputation that matches its looks. If its pointy, missile-shaped body and razor sharp teeth do not scare away eaters. The fish has a texture similar to cooked swordfish and a strong fishy flavor like tuna or salmon. Those who enjoy the flavor of barracuda use many different

Nutritional Value of Barracuda

Barracuda easily fits in a variety of meal plans, including those that restrict fat and carbohydrate in-take. The low-calorie fish is also low in fat and packed with protein and omega-3 fatty acids. A comparison with other saltwater fish shows that barracuda has similar nutritional qualities.

Exciting fact: A large, streamlined predatory fish grows upto 1.5 mtrs in length with a fierce appearance, the pick-handle barracuda is capable of quickly pursuing its prey using thrusts of the powerful, forked tail fin. The mouth of this species is large, reaching back level with the small eye, and is armed with long, sharp, dagger-like teeth. The dark bars that streak its sides are vertical in the lower half, but angled in the top half in the shape of a pick, giving this fish its common name. The pick-handle barracuda is light silver in color, which acts as camouflage, making it difficult to see.

Cooking Tips: Frying; Baking (or) Roasting; Smoking (or) Grilling finds great flavor in barracuda

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Grey Grouper
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Grey Grouper

Rs 575 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Common Name: Grey Grouper

Alternative Names: Brown-lined reefcod, Mid-water rockcod, Mid-water grouper,

Scientific Name: Epinephelus Undulosus

Process type: Whole Round; Gilled & Gutted; Filets; Steaks; Portions

Size range: 300/500 gms ; 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

Is a light flaky fish, gets its name from the Portugese name Garoupa. Firm flesh it holds up to various cooking techniques. Head, body and fins purplish grey to brownish grey; head with brown to golden brown dots and wavy longitudinal lines of the same colour on the dorsal part of the body (lines faint of absent on large specimens); narrowly blackish margin of spinous dorsal fin.

Cooking: Fried; Baked; Grilled or Stuffed

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Red Snapper Fish
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Red Snapper Fish

Rs 490 / KilogramGet Latest Price

Minimum Order Quantity: 10 Kilogram

Common Name: Red Snapper

Alternative Names:

Scientific Name: Lutjanus malabaricus

Process type: Whole Round; Gilled & Gutted

Size range: 300/500 gms; 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

A mild to medium sweet flavoured fish, with firm white flesh and a low oil content. Snapper are easy to fillet, and the bones are large, and easily removed. A very versatile fish, for pan frying, barbeques, grilling or broiling, steaming and baking. Seaperches are medium-priced finfish. Most seaperches have superb white flesh and a delicate, yet generous, flavour. They can be prepared in a wide range of ways including grilling, poaching, deep frying, shallow frying, baking and steaming. Simple pan-frying allows for a range of different flavours and textures to be utilised. Seaperches are often large, but the smaller fish are excellent baked whole (gilled and gutted). When raw they have a translucent cream, very slightly pink flesh moist, firm with medium large texture. When cooked Medium flake white/cream very slight oyster coloured flesh moist/juicy, flaky, firm but succulent flesh (stays that way); sweet rich moderate to strong chicken/meaty fish flavour of the sea. Exceptionally good eating fish.

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

• Calories 110

• Calories From Fat 10

• Total Fat 1 g

• Saturated Fat 0 g

• Cholesterol 45 mg

• Sodium 50 mg

• Total Carbohydrates 0 g

• Protein 23 g

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Red Snapper Fish
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Red Snapper Fish

Rs 480 / KgGet Latest Price

Minimum Order Quantity: 10 Kg

VarietyProcess type Whole Round Size range 100/150 gms ; 150/400 gms Packing in bulk / 10 / 15 / 25 kgs
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: Red Snapper

Alternative Names: Creek Red Bream, Dog Bream, Mangrove Red Snapper, Purple Sea Perch, Purple Sea-perch, Red Bass, Red Bream, Red Perch, Red Reef Bream, River Roman or Rock Barramundi

Scientific Name: Lutjanus argentimaculatus

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

Size range: ½ kgs; 2/4 kgs

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

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

Fishing Zone: FAO 051

When Raw - Slightly translucent pink / greyish flesh with large texture and after cooking has a moderate flake size creamy/oyster coloured flesh juicy, firm but crumbly flesh texture, dry / floury residual mild chicken flavour. Can sometimes have a slight earthy taste, depending on where the fish was caught. Excellent food fish but not seen in large quantities

 

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  • Sail Fish
  • Sail Fish
  • Sail Fish
Sail Fish
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Sail Fish

Rs 800 / KgGet Latest Price

Minimum Order Quantity: 10 Kg

Common Name: Sail Fish

Alternative Names:

Scientific Name: Istiophorus platypterus

Process type: Whole Round; Gilled & Gutted; Loins; Fillets; Steaks & Portions; Trunks

Size range: 10/20 kgs & 20 kgs Up / Loins of 2/5 kgs

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

Method of Catch: LLD – Long Line Drifting

Fishing Zone: FAO 051

Not strong flavored, and steak like texture. Sailfish meat has a strong red tinge, and spots of darker flesh running along the line of the backbone. Its flavor is variable between fish, sometimes mild and sometimes strong. The fillets are relatively large, so you''ll see it primarily in the form of "loins," roughly the size of a beef tenderloin, or sliced into steaks. Their flesh is firm and meaty, like swordfish or tuna, but lacks the mildness of one or the rich flavor of the other. Sailfish is cooked in the same ways as those two fish, though it requires some extra steps very similar fish to Marlin in taste & texture.

The secret behind a sumptuous sailfish dinner is in the method of cooking. When cooked in the right way, the delicacy can be delicious. It contains proteins, vitamins A and B as well as other nutrients. Sailfish can either be fried or baked. Either way, the end result is a meal that is both delicious and unforgettable.

Fried Sailfish

- Shred the sailfish fillets and soak them in cold milk for 30 minutes.

- Extract the juice from the lemon using a juice extractor.

- Heat the butter in a frying pan and add the chopped red onion, lemon juice, pepper and crushed garlic. Stir constantly and let them cook until the onions are light brown.

- Add the shredded sailfish fillets and cook them for 6 minutes or until the meat is soft and tender. You can taste the fillets to check whether the meat is soft and tender.

- Remove the pan from the stove and empty the contents into a plate. Sprinkle lemon juice on the sailfish.

- Serve the sailfish with rice or pasta.

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