Indian Salmon (Rawans)

Introduction

Indian Salmon, locally known as Rawans or Rawas, is more than just a name—it’s a powerhouse ingredient with global appeal. Though often called “salmon,” this fish is actually Pomatomus saltatrix (commonly known as Bluefish), famed for its firm, moist white flesh, clean mild flavor, and large, boneless fillets. Often referred to as the “bluefish tailor,” it’s a versatile choice for both everyday meals and special occasions.

This fish thrives in clean, high-energy coastal waters and estuaries, forming schools and migrating seasonally. Its meat holds together during high-heat cooking methods and pairs beautifully with both bold curries and lighter Mediterranean-style dishes. At Gwadarseafood, we make sure every Rawas is wild-caught, handled hygienically, and delivered fresh—with absolutely no chemical dipping or prolonged freezing.

Deep Dive: Habitat, Diet & Growth

Studies confirm that Pomatomus saltatrix inhabits productive inshore and offshore waters, including surf zones and sheltered bays. It tolerates brackish environments and enters estuaries—ideal for year-round coastal availability. Typical adult size is around 60 cm, with some growing up to 130 cm and 14.4 kg. Sexual maturity is reached near 30 cm length.

Highly carnivorous, Rawans feed on small fish, crustaceans (shrimp/crabs), cephalopods, and forage aggressively in schools—often swarming prey species en masse

Concise Addition: Spawning & Conservation

P. saltatrix reproduces annually, with spawning peaks typically in spring and summer. Depending on individuals, reproductive output ranges from 370,000 to over 1.2 million eggs per fish, confirming its role in regional fisheries. Currently categorized as Vulnerable by the IUCN due to fishing pressure and limited habitat resilience.

Why Indian Salmon Is Worth a Try

• Provides high protein (22–26 g per 100 g) with substantial omega‑3 fatty acids, vitamin D, B‑12, and selenium

• Firm, mild-flavored flesh suitable for grilling, barbecuing, boneless steaks, or fillets

• Large, clean-cut fillets yield good boneless recovery—prized by busy home cooks

• A sustainable, cost-effective alternative to imported salmon—great for everyday meals

Names & Taxonomy

• Common Name: Indian Salmon, Rawans, Rawas, Threadfin Salmon

• Local Name: Rawas, Raavas (in Sindh and India), Seeri, Lakwa

• Scientific Name: Pomatomus saltatrix (commonly called bluefish or tailor)

• Family: Pomatomidae (only member)

• Order: Perciformes

• Class: Actinopterygii, Phylum: Chordata

Sourcing & Catching Method

Wild-caught along Pakistan’s Karachi coast and the broader Arabian Sea, Rawans thrives in estuarine and brackish waterways. Fishermen use gillnets, hook lines, or bottom trawls to catch seasonal schools of this threadfin fish, ensuring minimal bycatch and maximum freshness. Fish are cleaned, processed, and cut on the day of landing—without chemical intermediaries or freezing delays

Physical Traits & Texture

Indian Salmon features a streamlined, silvery body with long pectoral filaments and a moderately sized head. The flesh is firm, dense, and low in natural oils, delivering clean-cut flakes free from overpowering fishiness. It’s especially popular for meatier cuts—like steaks or boneless fillets—that hold their structure when grilled or baked.

Size Options

• Fish range typically between 0.5 kg and 4 kg, with larger specimens occasionally available up to 5 kg

• Ideal for slicing into steaks, boneless pockets, fillets, or slicing with skin and center bone

Cutting Options & Yields

Yields may vary based on processing method, size, and skin-on/off preferences.

Cooking Ideas – Versatile, Rich & Crowd‑Friendly

Indian Salmon is ideal for broad culinary approaches:

• Rawa/semi-coating fry: Marinated with garlic, ginger, chili, turmeric and coated with semolina for crisp edges

• Grilled or BBQ steak: Brushed with spices and oil, delivers firm, juicy slices

• Baked fillets: Seasoned simply with herbs, lemon, or olive oil

• Steamy curries: Perfect in tomato- or coconut-based gravies with bone-in slices

Its mild aroma and dense flesh stand up to both bold spices and lighter treatments

Tips for Selecting Fresh Indian Salmon

Look for:

• Bright silvery-blue skin and moist scales

• Clear, lively eyes with no cloudiness

• Firm flesh that springs back when gently pressed

• A fresh, mild seaside scent—not overly fishy

At Gwadarseafood, we ensure top-tier freshness in each order.

Tips for Storing

• Refrigerate at 0–4 °C; consume within 1–2 days

• Freeze filleted portions in airtight or vacuum-sealed packaging; keep up to 1 month

• Avoid refreezing once fully thawed to maintain texture

• Pre-marinated fillets freeze well for quick cooking later

Ideal Pairings & Seasonings

• Seasonings: garlic paste, chili powder, lemon juice, turmeric, or coriander powder

• Sides: steamed rice, lemon rice, fresh salad, or mild chutneys

• Drinks: mint lemonade, chilled cucumber water, or refreshing yogurt-based drinks

Sweet, clean flavor makes Rawas an excellent candidate for both spicy and lighter seasoning styles.

Who Should Try Indian Salmon (Rawans)?

• Seafood lovers seeking boneless, firm-textured fish

• Home cooks wanting easy-to-cook, flavorful meals

• Families preferring low-debone hassle and large fillet portions

• Fitness and health-conscious individuals seeking lean protein

• Fans of South Asian curries and modern seafood dishes

• Those craving fillet-grade white-meat fish with no wild ocean taste

• Health-conscious eaters following low-fat, high-protein diets

• BBQ and grill lovers seeking firm, non-flaky cuts

• Families and children responding better to meat-like texture

• Anyone wanting a premium seafood experience at good value

Nutrition Highlights (per 100 g raw flesh)

Based on FishBase nutrient estimates for Pomatomus saltatrix:

• Protein: ~20 g (20% by weight)

• Calories: Moderate (based on cooking method)

• Omega‑3 fatty acids: ~0.417 g

• Calcium: ~35 mg

• Iron: ~1.7 mg

• Selenium: ~28.5 µg

• Vitamin A: ~12.4 µg

• Zinc: ~0.54 mg

Rich in lean protein, essential minerals, and healthy fats—making it a functional and nutritious seafood choice.

Need Something Similar?

You may also enjoy:

• Red Snapper (Heera) – mild, flaky, and versatile

• Kingfish (Surmai): Meatier texture, stronger taste