Pompano (Sonaf)

Introduction to Diamond Trevally (Pattal)

Also known as Pattal in local markets, Diamond Trevally is a prized seafood known for its mild flavor and smooth texture. With its shiny silver body and distinct diamond-like shape, it’s a standout choice in Pakistan’s coastal cuisine.

Local Names in Pakistan

Diamond Trevally is commonly referred to as Pattal in Karachi and surrounding coastal areas.

Origin & Sourcing

This fish is typically sourced from the Arabian Sea along Pakistan’s coastline. Its availability depends on seasonal catches and sustainable fishing practices observed by local fishermen.

Cutting Options & Approximate Yield

Available sizes range from 300g to 2kg, depending on market availability.

Cooking Methods

• Grilled with simple masala for a smoky, satisfying flavor

• Fried until golden – ideal for crispy seafood platters

• Baked or steamed with light herbs for a cleaner taste

Taste & Texture

Expect a mild, buttery flavor with a tender and flaky texture. It works well with both rich spices and lighter seasonings, making it suitable for different cooking styles.

Storage Guidelines

Keep refrigerated (under 4°C) and consume within 2–3 days. For longer storage, freeze properly to maintain texture and flavor.

How to Choose Fresh Pattal

Look for bright, silvery skin and firm, moist flesh. Fresh Pompano typically has a light, fresh scent and smooth texture.

Serving Suggestions & Pairings

Pattal goes well with:

• Light marinades of lemon, garlic, and coriander

• Steamed rice or naan

• Vegetable sides or tangy chutneys

Safe for Regular Meals

Diamond Trevally is generally considered a mild seafood option suitable for regular consumption, with no strong aftertaste and a clean finish.