Shrimp Scad (Bakka)

Introduction

Shrimp Scad, locally known as Bakka, is one of those quiet stars of the seafood world—widely available, easy to cook, and surprisingly flavorful when handled right. Often mistaken for smaller trevally or horse mackerel, Bakka is actually Alepes djedaba, a species of carangid fish prized for its lean, firm meat and crispy-fry potential.

It’s a favorite among coastal homes for a reason—cheap, clean, low-fat, and great for deep or tawa-frying. While it doesn’t boast high fat content like Bangda or Rawas, Bakka delivers crisp skin, flake-free meat, and a pure taste that shines through local masalas.

At GwadarSeafood, we deliver wild-caught Bakka, processed the same day—no chemical dips, no prolonged freezing—for a clean, crispy dining experience

Deep Dive: Habitat, Behavior & Diet

Shrimp Scad inhabits tropical to subtropical coastal waters across the Indo-West Pacific, including Pakistan, India, Southeast Asia, and the Arabian Gulf. Found near reefs and sandy substrates, it forms dense surface shoals and actively feeds on small crustaceans (Acetes spp.), copepods, shrimp larvae, and small fishe It prefers shallow inshore zones (5–60 m) and often mingles in mixed shoals with trevally and sardines.

• Habitat: Coastal reefs, muddy bottoms, and estuaries

• Schooling: Forms large surface shoals; easily netted

• Feeding: Small crustaceans (including shrimp), plankton, and juvenile fish

Reproduction & Conservation

• Matures at approximately 17 cm fork length (≈ 150–190 mm)

• Spawning occurs spring to late summer, often twice per season (batch spawner)

• Fecundity ranges from 15,000 to 640,000 eggs per female, avg ~310,000 in Indian populations

• IUCN status: Least Concern, though regionally overexploited in Pakistan’s Arabian Sea

Why Shrimp Scad (Bakka) Is Worth a Try

• Mildly savory, non-fishy flavor—great for first-time seafood eaters

• Lean, firm flesh—stays intact while frying, no mushiness

• Serves well in deep fry, tawa fry, air-fry, or curry

• High in protein, selenium, vitamin B12, low in fat

• Extremely affordable—perfect for families, street-style meals, and meal prep

Names & Taxonomy

Sourcing & Catching Method

• Wild-caught in the Arabian Sea off Sindh and Balochistan

• Captured using surface gillnets and purse seines—common methods with low stress

• Peak season: October to May (reports of overfishing suggest sustainable caution)

Physical Traits & Texture

• Common size: 15–25 cm length, 80–200 g weight

• Maximum reported size: up to ~40 cm, rare in local waters

• Dense, oval-shaped body with silver-yellow sheen and dark opercular spot

• Flesh is lean, firm, and low in scents—ideal for mild flavor seekers

Size Options

Cutting Options & Approximate Yields

Tips for Selecting Fresh Bakka

• Clear eyes and tight skin

• Clean belly with no bloating

• Skin should be silvery, not pale grey

• No ammonia smell — mild, clean scent
  At Gwadarseafood, we inspect each catch manually before it reaches your kitchen.

🧊 Storage Tips

• Refrigerate fresh fish below 4 °C and cook within 24–36 hours

• Freeze cleaned fish in sealed packs up to 3 weeks

• Avoid freezing too long due to lean nature—may dry out

• Marinated Bakka can be frozen raw and fried straight from freezer

🥗 Nutrition Highlights (approx. per 100 g, raw)

Source: FishBase, FAO, USDA, species-specific lab tests where available

🐠 Need Something Similar?

Try these if you like Bakka:

• Indian Mackerel (Bangda): Smaller, crispier, great for pickle masala

• Kui (Scat Fish): Flakier and soft-textured