King Fish (Surmai)

Introduction to King Fish

Surmai, often called the “King of Fish,” is one of the most loved seafood choices across Pakistan. Known for its meaty texture and bold flavor, it’s especially popular in Karachi’s coastal kitchens where it’s a staple in both everyday meals and festive menus.

Local Names in Pakistan

In different parts of Pakistan, Surmai is also called Kar-gan or Gore, particularly among fishing communities and in coastal markets.

Habitat & Origin

King Fish is found in the open waters of the Arabian Sea, where it thrives in warm, pelagic zones. Its availability along Pakistan’s coast makes it a top pick for those who prefer locally sourced, fresh seafood.

Cutting Options & Approximate Yield

Flavor & Texture Profile

Surmai offers a firm and oily texture with a mildly sweet, bold taste. Its flesh holds up well in high-heat cooking, making it ideal for frying, grilling, or adding to richly spiced curries.

Popular Cooking Methods

• Shallow Fry: Delivers a crispy crust and seals in flavor

• Grill: Perfect with lemon, salt, and desi masalas

• Karhai or Curry: Absorbs spices beautifully and adds depth to the dish

Storage Tips

To maintain freshness:

• Store in the refrigerator (below 4°C) and use within 2–3 days

• For longer storage, freeze in an airtight container to preserve texture and taste

Freshness Guide

When choosing Surmai, look for firm flesh, a slight sheen on the skin, and a fresh, oceanic smell. Avoid any fish with a dull color or overly soft texture, as these may indicate reduced freshness.

Serving Suggestions & Pairings

Surmai pairs perfectly with:

• Traditional masalas (turmeric, chili powder, coriander)

• Side dishes like plain rice, garlic naan, or tangy chutneys

• Simple garnishes like lemon wedges, mint, or green chilies