Surmai, also known as King Mackerel or Seer Fish, is a prized seafood delicacy celebrated across various regions of India. Commonly referred to as Vanjaram in Tamil Nadu and Andhra Pradesh, and Surmāi in Maharashtra, its unique flavor and firm texture make it a preferred choice for numerous culinary preparations. As an esteemed supplier of fresh fish, The Salt guarantees the highest quality Surmai, ensuring that restaurants, hotels, and households receive fish that is sustainably sourced, fresh, and thoroughly inspected for quality. Versatile in its culinary applications, this fish can be broiled, fried, or cooked as a curry, and is often enjoyed fresh or transformed into delicious fish pickles, enhancing its appeal among food enthusiasts. By choosing Surmai from The Salt, you're not just purchasing a product, but indulging in an exquisite taste of seafood that reflects our commitment to quality and customer satisfaction.
Key Features
| Features | Description |
|---|---|
| Product Type | Surmai/King Mackerel/Seer Fish |
| Culinary Versatility | Can be broiled, fried, or made into curry. |
| Cultural Significance | Regarded as a delicacy in various Indian regions. |
| Freshness Guarantee | Sourced from local fisheries ensuring maximum freshness. |
| Usage | Can be pickled for an enhanced flavor experience. |
| Attributes | Description |
|---|---|
| Taste Profile | Rich and flavorful with a firm texture. |
| Origin | Locally sourced from Indian fisheries. |
| Shelf Life | Best consumed fresh; refrigeration extends freshness. |
| Packaging | Vacuum sealed for optimal freshness. |
| Weight Options | Available in various weights from individual fillets to bulk packaging. |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country Of Origin: India
Seer fish is a delicacy in several regions of India. In Tamil Nadu and Andhra Pradesh, this fish is called Vanjaram in Tamil and Telugu as well as Shermai among the Deccanis of Telangana and is usually the costliest variety available. In the Konkan Division of coastal Maharashtra, the Marathi word for the fish is Surmāi, while in Goan Konkani it is called Visvonn or Isvonn. In coastal Karnataka, especially in the erstwhile South Canara district, they are called Anjal. In Kerala, in the region of North Malabar it is called Ayakoora whereas in southern districts of the state, it is called Ney-meen. They can be broiled, fried, and also made as curry. In addition to being cooked and eaten when fresh, it is also used to make fish pickle, usually eaten as a condiment with rice.
At The Salt we pride ourselves on being a trusted supplier of fresh and high-quality fish, poultry, and mutton products. Our commitment to excellence ensures that our customers receive only the best, every time."
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