King Fish (Surmai)

Introduction
King Fish (Surmai) is a premium, line-cut favorite across Pakistan and the wider Indian Ocean. In local markets, “Surmai/Surmai” most commonly refers to Narrow-barred Spanish mackerel (Scomberomorus commerson)—a fast, torpedo-shaped predator prized for its firm, meaty texture, clean, mildly rich flavor, and large steak-friendly slices. It’s excellent for grills, tawa fries, and curry cuts, delivering consistent results without breaking apart.

Surmai inhabits the warm, clear waters of the Arabian Sea and Indian Ocean, and is valued not only for its culinary excellence but also for its high nutritional profile. At Gwadar Seafood, we ensure each Surmai is freshly caught, handled with the utmost hygiene, and never subjected to chemical treatments or excessive freezing—so you get the clean, natural taste as intended by nature.

Notes on accuracy & naming

• In Pakistan retail usage, Surmai predominantly denotes Narrow-barred Spanish mackerel (S. commerson), not the spotted seer (S. guttatus). Some online shops mix these names; we’ve aligned to regional fisheries literature and mainstream references to avoid mislabeling.

Deep Dive: Habitat, Diet & Growth
Scomberomorus commerson thrives in tropical and subtropical waters, preferring coastal zones, lagoons, and reef edges. It is often found in water depths ranging from 10 m to 70 m, though it occasionally ventures deeper during seasonal migrations. Adults form fast-moving schools and are powerful swimmers, making them a challenging and respected catch among fishermen.

It feeds mainly on small schooling fishes (anchovies, sardines, carangids), plus squid and penaeid shrimp—built for sprint attacks and seasonal migrations along productive coasts. Adults can reach ~200–240 cm and up to ~70 kg, though market fish are much smaller. Eggs and larvae are pelagic

Concise Addition: Spawning & Conservation
Spawning occurs mainly during warmer months—often peaking in spring and summer—when water temperatures are optimal for egg and larval survival. Females can produce between 300,000 and 1.5 million eggs per spawning cycle, contributing to healthy recruitment in well-managed fisheries.

Currently, Scomberomorus commerson is not considered endangered globally, but localized overfishing can reduce stocks in heavily exploited areas. Pakistan’s coastal fisheries regulate catch sizes and methods to ensure long-term sustainability, and Gwadar Seafood sources exclusively from legal, wild-caught fisheries that follow responsible harvesting practices. (Notes: status can vary by region and update cycle.)

Why Kingfish (Surmai) Is Worth a Try

• High-quality protein (~19–21 g per 100 g, raw) with omega-3s (≈1 g EPA+DHA per 100 g; varies by season/cut).

• Firm, steak-friendly flesh that holds on the grill, tawa, or BBQ.

• Large, clean slices for family meals; minimal flake-loss in curries and fries.

• Wild-caught availability across the Arabian Sea for fresh, local menus.

Names & Taxonomy

• Common/Market Names: King Fish, Surmai/Surmai, Seer Fish, Spanish mackerel

• Local (Pakistan/region): Surmai, Kar-gan or Gore (Urdu), Kanaad/Chanad (Gulf), Batang/Tenggiri (SE Asia)

• Scientific Name: Scomberomorus commerson (Narrow-barred Spanish mackerel)

• Family: Scombridae (Mackerels and Tunas)

• Order: Scombriformes

• Class: Actinopterygii

• Phylum: Chordata
  (Note: Some vendors use “king mackerel/Indo-Pacific king mackerel” for S. guttatus; in Pakistan, Surmai chiefly refers to S. commerson.)

Sourcing & Catching Method
Our Kingfish is wild-caught from the Karachi coast, Balochistan waters, and the broader Arabian Sea. Seasonal fishing ensures peak freshness, with catches typically brought in early morning and processed the same day. Fishermen use selective gillnets and trolling lines to minimize bycatch and maintain fish quality.

At Gwadar Seafood, Surmai fish are cleaned and cut the day of landing—no chemical intermediaries or long holds

Physical Traits & Texture
Kingfish are streamlined, torpedo-shaped fish with bluish-green backs, silver flanks, and distinctive narrow vertical bars along the body. The flesh is pale pink to off-white when raw, turning white and firm upon cooking. The dense, boneless steaks offer a satisfying bite, making them perfect for recipes that demand structure without flaking apart.

Size Options

• Small: 0.8 kg to 2 kg (ideal for home portions and small cuts)

• Medium: 2 kg to 5 kg (best for steaks and fillets)

• Large: 5 kg to 12 kg (suited for BBQ events or large family meals)

Cutting Options & Yields

Yields are approximate and vary by fish size and skin-on/off preference; they align with typical Scombridae dressing percentages.

Cooking Ideas – Bold & Versatile

• Tawa Fry Steaks: Marinate with chili, garlic, turmeric, and lemon; pan-fry for golden crust

• Charcoal BBQ: Spice rub and oil-brushed steaks grilled to perfection

• Baked Fillet: Olive oil, herbs, and citrus slices for a Mediterranean touch

• South Asian Curry: Bone-in steaks simmered in tomato, onion, and coconut-based gravies

• Light Grill: Simple salt-pepper seasoning for a health-focused meal

Tips for Selecting Fresh Kingfish

• Skin should be shiny with clear, defined markings

• Eyes bright and full, not sunken

• Flesh firm and slightly springy when pressed

• Smell should be fresh and mild, never overly fishy

Tips for Storing

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

• Freeze portions airtight/vac-seal; best within ~1 month for peak texture

• Avoid refreezing after full thaw; pre-marinated fillets freeze well for quick meals

Nutrition Highlights (per 100 g raw flesh)
Approximate values based on FishBase and regional analysis:

• Protein: ~21 g

• Calories: ~105 kcal (varies with cooking method)

• Omega-3 fatty acids: ~0.5 g

• Calcium: ~30 mg

• Iron: ~1.1 mg

• Selenium: ~36 µg

• Vitamin D: ~7.8 µg

• Vitamin B-12: ~2.3 µg

A nutrient-rich seafood choice that supports a balanced diet with essential proteins, vitamins, and minerals. Use as part of a balanced diet; follow local advisories for seafood variety and frequency.

Need Something Similar?
You may also enjoy:

• Indian Salmon (Rawas) – mild and versatile, excellent for grilling and curries

• Red Snapper (Heera) – flaky, tender, and great for both steaming and frying