In the frozen seafood market, pomfrets are very popular. Ocean Treasure will introduce the three main pomfrets today. Silver pomfret, black pomfret, and Golden pomfret.
“Pomfret” is one of the most sought after fish in India and Southeast Asia due to its delicate white flesh with subtle “non-fishy” flavor. The flesh breaks up easily on the plate but not along distinct flake lines. It holds together well enough to poach fillets (skin off) but that isn’t a usual way to present this fish. Fillets are too thin and tender。Usually we present the whole round or moon cut.
Silver Pomfret, also called white pomfret. This tropical Indo-West Pacific fish is found near coasts from the Persian Gulf to Borneo, and as far north as mid-Japan, but not as far south as Australia. It can grow to 23 inches, but wild-caught in India was 10 inches and weighed 9-1/2 ounces usually. This is a major commercial catch within its range.
The black pomfret is a species of carangid native to reefs of the Indian Ocean and the western Pacific Ocean. It can grow to 29 inches but usually was 10-1/2 inches and weighed just over 15 ounces, toward the large size seen in the markets. It is highly commercial and this is a fast-breeding fish。
Golden pomfret is more commonly found in the market than the rest of the pomfrets. It can grow to 25 inches but usually was 12-1/4 inches and weighed 1 pound 9 ounces. The meat is white and soft however, is widely farmed in China. While the really fresh ones are good for steaming, the frozen ones are often recommended to be fried and flavored.