Sea Fish
Buy Fresh Torpedo Scad (Kawwa) Fish Online in Karachi
Buy fresh Torpedo Scad (Kawwa) fish online in Karachi, Lahore, Islamabad & across Pakistan with reliable seafood home delivery. At Gwadar Seafood, Kawwa is sourced fresh from the Arabian Sea, hygienically processed, and delivered without chemical treatment or long-term freezing.
Introduction
Torpedo Scad—locally called Kawwa—is a fast‑swimming, schooling pelagic fish from the jack family (Carangidae). Sleek, silver, and built for speed, it shows a “torpedo” profile with trailing finlets behind the dorsal and anal fins, long scythe‑like pectorals, and a distinctive black spot on the upper rear edge of the gill cover. It is widely landed across the Indo‑Pacific, including Pakistan’s Arabian Sea coast, and marketed fresh, frozen, salted, or dried. Typical market sizes are 25–45 cm, though the species can reach 80 cm and about 2 kg.
Habitat, Diet & Growth
- Found in tropical Indo-Pacific waters including the Arabian Sea
- Common along Karachi, Sonmiani, Pasni, and Gwadar coasts
- Lives in surface to mid-water depths (approx. 20–100m)
- Feeds on small fish, squid, and crustaceans
- Typical market size: 25–45 cm
Spawning & Conservation
- Spawning peaks: May–June and November–February
- Maturity: Reaches maturity within the first year around ~25 cm TL in regional datasets.
- Status: Common but manage carefully due to local over-exploitation signals.
Names & Taxonomy
| Category | Details |
|---|---|
| Common Name | Torpedo Scad |
| Other Names | Finny Scad / Hardtail Scad |
| Local Name | Kawwa |
| Scientific Name | Megalaspis cordyla |
| Family | Carangidae |
| Order | Perciformes |
| Class | Actinopterygii |
| Phylum | Chordata |
Sourcing & Catching Method
- Sourced from Arabian Sea coastal fisheries
- Commonly caught using purse seines, trawls, and hook lines
- Available fresh, frozen, or dried
- Handled with proper icing to maintain freshness
Physical Traits & Texture
Appearance: Bluish-grey to green dorsally, silvery sides/belly, large black opercular spot; pale to yellowish fins with darker edges; finlets behind dorsal/anal fins; deep, compressed, fusiform body built for speed.
Texture & Taste: Lean, firm, mild-to-moderate flavor; works in robust masalas without breaking apart. (Aligned with carangid culinary properties.)
Cutting Options & Approximate Yields
| Cut Style | Yield | Ideal Use |
|---|---|---|
| Whole (cleaned) | ~100% | Whole fry, roast, drying/salting |
| Gutted only | ~80% | Curries, simple fry |
| Headless & Gutted | ~70% | Prep for steaks/fillets |
| Sliced Steaks (bone-in) | ~60% | (not recommended) |
| Boneless Fillets | ~35–40% | (not recommended) |
(Yields typical for lean, firm carangids and standard shop practice.)
Cooking Ideas
- Kawwa masala tawa fry
- Green chutney grilled fish
- Onion-tomato curry
- Traditional dried Kawwa dishes
- Air-fried steaks with lemon and pepper
How to Select Fresh Torpedo Scad
- Eyes should be clear and bright
- Skin should have a shiny silver finish
- Flesh should be firm and elastic
- Smell should be fresh, not sour
Storage Tips
- Store below 4°C and use within 1–2 days
- Freeze in airtight packaging for longer storage
- Traditional drying/salting can extend shelf life
Nutrition Highlights (Approx. per 100g)
| Nutrient | Amount |
|---|---|
| Calories | ~110–140 kcal |
| Protein | ~20–23 g |
| Total Fat | ~3–6 g |
| Carbohydrates | 0 g |
| Sodium | ~50 mg |
| Omega-3 Fatty Acids | ~0.5 g |
| Vitamin D | ~3–5 µg |
| Vitamin B12 | ~2 µg |
| Calcium | ~20 mg |
| Iron | ~1 mg |
Values are approximate and may vary depending on size and season.
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