Sea Fish
Buy Fresh Bengal Tonguesole (Patti Sole) Fish Online in Karachi
Buy fresh Bengal Tonguesole (Patti Sole) fish online in Karachi, Lahore, Islamabad & across Pakistan with reliable seafood home delivery. At Gwadar Seafood, Patti Sole is sourced fresh, hygienically handled, and delivered without chemical treatment or long-term freezing.
Introduction
Bengal Tonguesole, commonly sold in Pakistan as Patti Sole (also called tonguefish or Gangetic tongue sole), is a small to medium flatfish prized for its very delicate, buttery flesh and fine texture. It’s a benthic species with a flattened, tongue-shaped body that lies on the seabed—an elegant choice for restaurants and home cooks who want a refined, subtle seafood course. Key selling points are its mild flavor, attractive presentation when served whole, and suitability for gentle cooking techniques
Habitat, Diet & Growth
- Habitat: Found in shallow coastal waters, estuaries, and sandy or muddy seabeds of the Arabian Sea
- Diet: Feeds on small crustaceans, worms, and mollusks
- Growth: Typically ranges from 12–38 cm and 100–300 g in local markets
Spawning & Conservation
- Seasonal reproduction varies by region
- Common in coastal fisheries and not currently considered threatened
- Sustainable fishing is important due to coastal habitat sensitivity
Names & Taxonomy
| Category | Details |
|---|---|
| Common Name | Bengal Tonguesole |
| Other Names | Tongue Fish, Gangetic Sole |
| Local Name | Patti Sole |
| Scientific Name | Cynoglossus cynoglossus |
| Family | Cynoglossidae |
| Order | Pleuronectiformes |
| Class | Actinopterygii |
| Phylum | Chordata |
Also known as the Gangetic Tongue Sole.
Sourcing & Catching Method
- Wild-caught from the Arabian Sea and nearby estuaries
- Supplied through local Karachi fisheries
- Caught using gillnets, trawls, and small-scale fishing methods
- Delivered fresh for best texture and taste
Physical Traits & Texture
Appearance: Flat, elongated oval (tongue-like) body with both eyes on one side; skin tones range from pale cream to light brown with occasional mottling depending on substrate and age.
Flesh: White, low-oil, fine-grained and tender — requires gentler handling and short cooking times to preserve texture.
Bones: Thin rib bones and small pin bones typical of flatfish; easy to fillet when handled by experienced processors.
Size Options
Small: 100–150 g — single servings, delicate sauté or light curry.
Medium: 150–250 g — ideal for whole-plate presentation or multiple portions.
Large: 250–350 g — less common, but excellent for chef-level plating or small banquet dishes.
Cutting Options & Approximate Yields
| Cut Style | Yield | Ideal Use |
|---|---|---|
| Whole (cleaned) | ~100% | Roast, bake, full fry |
| Gutted only | ~85% | Curries, masala fry |
| Headless & Gutted | ~62% | Fry prep, BBQ |
| Sliced Steaks (bone-in) | ~65% | Tawa fry, grill, karahi |
| Boneless Fillets | ~30% | Pan-sear, tacos, sandwiches |
Notes: Yields depend on processor skill. Because the body is thin, careful filleting preserves more meat and gives more attractive platings.
Cooking Ideas
- Steamed Patti Sole with ginger and herbs
- Light lemon butter pan-seared fillet
- Mild coconut curry
- Herb-coated shallow fry
- Thin crispy fish slices (snack style)
How to Select Fresh Patti Sole
- Clear eyes (for whole fish)
- Slight shine on skin
- Firm but delicate flesh
- Fresh, mild ocean smell
Storage Tips
- Store below 4°C and use within 1–2 days
- Freeze properly for up to 1 month
- Thaw gently in refrigerator
Nutrition Highlights (Approx. per 100g)
| Nutrient | Amount |
|---|---|
| Calories | ~90–110 kcal |
| Protein | ~18–20 g |
| Total Fat | ~1–3 g |
| Carbohydrates | 0 g |
| Sodium | ~40–50 mg |
| Omega-3 Fatty Acids | ~0.3 g |
| Vitamin B12 | ~1.5–2 µg |
| Phosphorus | ~200 mg |
| Selenium | ~30 µg |
Values are approximate and may vary based on size and source.
Reviews
There are no reviews yet.