Bakka Fish (Shrimp Scad)
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Shrimp Scad (Bakka)

₨ 690

Shrimp Scad, also known locally as Bakka, is a versatile and flavorful fish prized for its firm, lean flesh. Its mild, slightly sweet taste makes it ideal for grilling, frying, or adding to seafood salads. Rich in protein, omega-3 fatty acids, and essential vitamins, Shrimp Scad is a heart-healthy choice that supports overall well-being. Additionally, with its low mercury content, it’s safe for regular consumption.

  1. Please Note: We always aim to deliver the freshest seafish available. However, due to market conditions, there may be times when certain varieties are unavailable. If this happens, we will promptly inform you and offer suitable alternatives or arrange a new delivery time that works for you.
  2. Please Note: The price of seafish is based on its weight before any cleaning or cutting. The final delivered weight may be slightly less than the initial weight due to cleaning and cutting processes, as certain cuts may result in more wastage than others.
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Description

Buy Fresh Bakka (Shrimp Scad) Fish Online in Karachi

Buy fresh Bakka fish (Shrimp Scad) online in Karachi, Lahore, Islamabad & across Pakistan with reliable seafood home delivery. At Gwadar Seafood, our Bakka is wild-caught, hygienically handled, and delivered fresh without chemical treatments or long-term freezing.

Introduction

Shrimp Scad, locally known as Bakka, is a widely available and easy-to-cook fish known for its clean taste and crisp frying quality. Scientifically called Alepes djedaba, it belongs to the Carangidae family.

Bakka is a popular choice for everyday cooking due to its lean, firm meat and ability to develop a crispy texture when fried. Its mild flavor makes it suitable for a wide range of local masalas and cooking styles.

Habitat, Behavior & Diet

  • Habitat: Coastal waters, reefs, and sandy or muddy bottoms
  • Schooling: Forms large surface shoals
  • Diet: Small crustaceans, plankton, and juvenile fish

Commonly found in shallow inshore waters, making it easily available in local markets. It prefers shallow inshore zones (5–60 m) and often mingles in mixed shoals with trevally and sardines.

Reproduction & Conservation

  • Matures at approximately 17 cm fork length (≈ 150–190 mm)

  • Spawning occurs spring to late summer, often twice per season (batch spawner)

  • Fecundity ranges from 15,000 to 640,000 eggs per female, avg ~310,000 in Indian populations

  • IUCN status: Least Concern, though regionally overexploited in Pakistan’s Arabian Sea

Why Bakka Fish Is a Good Choice

  • Mild, clean taste (not overly fishy)
  • Lean and firm flesh
  • Ideal for deep fry, tawa fry, and curry
  • High in protein and essential nutrients
  • Budget-friendly for regular use

Names & Taxonomy

FieldValue
Common NameShrimp Scad
Local NameBakka / Bakra / Chhota Sore
Scientific NameAlepes djedaba
FamilyCarangidae
OrderCarangiformes
ClassActinopterygii
PhylumChordata

Sourcing & Catching Method

  • Wild-caught in the Arabian Sea off Sindh and Balochistan

  • Captured using surface gillnets and purse seines—common methods with low stress

  • Peak season: October to May (reports of overfishing suggest sustainable caution)

Physical Traits & Texture

  • Common size: 15–25 cm length, 80–200 g weight

  • Maximum reported size: up to ~40 cm, rare in local waters

  • Dense, oval-shaped body with silver-yellow sheen and dark opercular spot

  • Flesh is lean, firm, and low in scents—ideal for mild flavor seekers

Size Options

Size RangeUse Cases
80–120 gWhole fry, kids’ plates, tawa fry
130–180 gCurry, slicing, stuffed fry
200 g+(Rare) Bone-in steaks or headless grill cuts

Cutting Options & Approximate Yields

Cut StyleYield %Ideal Use
Whole (cleaned)~100%Shallow fry, deep fry
Gutted only~85%Basic masala fry
Headless & gutted~70%Child-friendly or curry prep
Sliced (bone-in)~55–60%Tawa fry, air-fried cutlets
Boneless fillets~28–32%Rare – used in rolls or croquettes

Tips for Selecting Fresh Bakka Fish

  • Clear eyes and tight skin

  • Clean belly with no bloating

  • Skin should be silvery, not pale grey

  • No ammonia smell — mild, clean scent
    At Gwadarseafood, we inspect each catch manually before it reaches your kitchen.

Storage Tips

  • Refrigerate fresh fish below 4 °C and cook within 24–36 hours

  • Freeze cleaned fish in sealed packs up to 3 weeks

  • Avoid freezing too long due to lean nature—may dry out

  • Marinated Bakka can be frozen raw and fried straight from freezer

Nutrition Highlights (approx. per 100 g, raw)

NutrientAmount
Calories~110–120 kcal
Protein~20–21 g
Total Fat~2.5–3.5 g
Carbohydrates0 g
Sodium~50 mg
Omega-3 Fatty Acids~0.18–0.22 g
Selenium~34 µg
Vitamin B12~2.2 µg
Iron~1.2 mg

Source: FishBase, FAO, USDA, species-specific lab tests where available. Values are approximate and may vary.

Need Something Similar?

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Additional information
Cutting Options

Custom Cutting (Contact Us), Headless & Gutted, Whole & Gutted, Whole & Uncleaned

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