Fresh Hamour Fish (Ghissar) – Premium, Meaty & Perfect for Grilling
Hamour Fish, locally known as Ghissar, is a premium saltwater grouper prized for its thick, meaty flesh and clean, mildly rich flavor. It is widely preferred for grilling, pan-searing, and restaurant-style preparations, where its firm texture shines without drying out.
The meat is dense yet succulent, allowing it to absorb marinades evenly while holding its shape over high heat. Hamour delivers a balanced taste—rich but not overpowering—making it suitable for both desi masala recipes and continental dishes. Its high meat yield and large cuts make it ideal for special meals, BBQ nights, and elegant home dining.
At Anbar Fish, Hamour (Ghissar) is professionally cleaned, precisely cut, and delivered via nationwide cold-chain logistics, ensuring premium quality and freshness across Pakistan.
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Flavor Profile
Hamour is a lean, moist fish with a distinctive yet mild flavor. Hamour meat has large flakes and a firm texture. Hamour’s flavor profile is like a cross between Barramundi and Halibut. Even though it is lean, this fish is forgiving during cooking and can be rather difficult to “overcook” in the sense of drying out. Fillets hold together well enough for poaching if handled gently and they flake apart very easily on the plate. It is easy to de-bone completely and an ideal fish for the most delicate culinary situations.
Nomenclature
- English Name: Hamour , Grouper
- Local Name: Gissar , Chunni, Nambo, Lotari
- Scientific Name: Epinephelus bleekeri
- Family: Serranidae
Habitat
Hamour is a Sea fish that lives in the benthic region on shallow banks and adjacent soft substrate in depths of 30–105 m.
Catching Method
Hamour is caught using Gillnets and Line Gears.
Physical Attributes
Hamour has Scales on the body. Body depth is 3.0–3.5 in SL, preopercle serrate with 2–9 enlarged serrate at the angle, anal fin with 3 spines and 8–9 soft rays, 17–19 pectoral-fin rays, caudal fin margin truncate to slightly rounded.
Color
Brownish to purplish grey with numerous Black-Brown spots (about half pupil diameter in adults) on head, body, dorsal fin, and upper third of caudal fin.
Size
On average, the Hamour size range is 1 kg to 5 kg per fish. However, other sizes are also occasionally available.
Cutting Preferences
Hamour is preferred for slices, boneless billets, boneless biscuits, and boneless finger
Approx. Cutting Yields
- Whole: 100%
- Gutted: 84%
- Headless and Gutted: 61%
- Slices: 67%
- Boneless: 38%
Why Hamour Fish (Ghissar) is Popular
- Thick, meaty cuts with high yield
- Firm texture ideal for grilling and pan-searing
- Clean flavor with no strong fishy smell
- Holds moisture well during cooking
- Considered a premium choice for special occasions
Health Benefits of Hamour Fish
- High in quality protein
- Naturally low in saturated fat
- Supports muscle health and daily energy
- Filling yet easy to digest
- Suitable for balanced and active lifestyles
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Hamour Fish (Ghissar)
Grilled Hamour – Lemon, garlic, olive oil, and herbs
Pan-Seared Steaks – Crispy outside, juicy center
BBQ Hamour – Thick cuts that don’t fall apart
Light Curry – Short gravy to retain firmness
Butter Garlic Hamour – Restaurant-style preparation
Chef Tip: Marinate Hamour for 20–30 minutes and cook on medium-high heat. Avoid overcooking to preserve its natural juiciness.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Hamour Fish (Ghissar) boneless? | Fillet cuts have minimal bones; steak cuts contain a central bone. |
| Is Hamour good for grilling? | Yes, it is one of the best fish for grilling and BBQ. |
| Does Hamour dry out easily? | No, its dense flesh helps retain moisture. |
| Can it be used in curry? | Yes, but it performs best grilled or pan-seared. |
| Do you deliver Hamour nationwide? | Yes, via cold-chain delivery across Pakistan. |
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