Goldsilk Bream (Kala Dandia)

Introduction

Goldsilk Bream, locally known as Kala Dandia, is a prized catch along Pakistan’s coastline — known for its richer flavor, firm texture, and deeper color compared to its cousin, Safaid Dandia (Seabream).

This fish brings a satisfying balance between meatiness and moisture, making it a favorite in masala-heavy dishes, deep fries, and even tandoori-style grills. Its firmer flesh holds shape while cooking, which makes it ideal for dishes that need a strong, flavorful fish.

At Gwadarseafood, we source fresh Kala Dandia directly from trusted coastal suppliers. It’s cleaned, cut, and prepared to your choice — so you get maximum yield and minimum prep time.

Why Kala Dandia Is a Favorite in Pakistani Kitchens

Goldsilk Bream offers more than just good taste — it brings texture, protein, and flexibility to your plate.

• Firm white meat – Holds shape when fried or grilled

• Fuller flavor – Slightly bolder than other dandia varieties

• Perfect for masala lovers – Absorbs spices without breaking apart

• Works well in all cuts – Bone-in slices, fillets, or whole

• Great for desi and fusion cooking – Fry it or bake it, it delivers

Whether you’re prepping a family curry or a fish roast for guests, Kala Dandia always performs.

Names & Taxonomy

• Common English Name: Goldsilk Bream

• Local Name: Kala Dandia

• Scientific Name: Rhabdosargus haffara

• Family: Sparidae

• Order: Perciformes

• Class: Actinopterygii

• Phylum: Chordata

Sourcing & Catching Method

Our Goldsilk Bream is sourced from the coastal waters of Sindh and Balochistan, where it thrives in warmer shallows and seagrass beds. We use gillnets and hand-line techniques to ensure the fish are caught with minimal stress and handled with care.

The fish are delivered same-day to our processing team, where they’re cleaned, cut, and packed fresh — no freezing, no preservatives, no delays.

Physical Traits & Texture

Kala Dandia has a darker, silvery-grey exterior, slightly thicker skin, and firm, white flesh beneath. The meat is less delicate than Safaid Dandia, which gives it a more substantial, hearty bite — especially in spicy or deep-fried dishes.

It’s a great option if you prefer fish that doesn’t fall apart while cooking.

Size Options

We offer Goldsilk Bream in the following sizes:

• 600g to 1.8kg per fish

• Suitable for individual meals or large batch cooking

Cutting Options & Yields

Cuts are made fresh per order. Skin-on or skinless options available on request.

Cooking Ideas – Bold & Masala-Friendly

Goldsilk Bream is the fish you reach for when you want more depth and presence in a dish. It doesn’t shy away from spice — it embraces it.

Try cooking it as:

• Tandoori-style bone-in fry with lemon and yogurt marinade

• Kala Dandia curry with crushed red chili and garlic-ginger paste

• Whole grilled fish stuffed with herbs and masala

• Pan-fried slices coated in gram flour, cumin, and ajwain

• Fillet stir-fry with green chili and onion for a lighter meal

It’s a powerful fish with personality, perfect for bold desi kitchens.

Who Should Try This?

• Home chefs who love strong masala and crispy textures

• Families wanting a hearty fish with more bite

• People who prefer bold over bland

• Gym-goers needing clean protein with satisfying texture

• Desi food lovers exploring new varieties beyond paplet or rohu

Nutrition Highlights

• High in protein with firm, low-fat meat

• Good source of Omega-3 fatty acids

• Rich in Vitamin B12, iron, and phosphorus

• Supports muscle health, immunity, and metabolism

• A clean seafood choice for balanced diets

Need Something Similar?

Looking for other masala-loving fish? Explore:

• Red Snapper (Heera) – Bold and protein-rich

• Black Pomfret (Kala Paplet) – Slightly oily, great for frying

• Cobia (Sangra) – Mild but meaty for grilled recipes