Fresh Black Pomfret (Kala Paplet) – Juicy, Flavorful & Perfect for Frying
Black Pomfret, locally known as Kala Paplet, is a popular saltwater fish prized for its juicy texture, rich flavor, and excellent frying performance. It is widely loved across Pakistan for traditional pomfret fry, where the fish develops a crisp outer layer while remaining moist and tender inside.
The flesh is firm yet succulent, allowing it to cook evenly without breaking apart. Kala Paplet carries a deeper, more pronounced taste compared to white pomfret, making it ideal for desi masala fry, pan-frying, and shallow frying. Its round shape and consistent meat quality make it a reliable option for family meals, weekend cooking, and special occasions.
At Anbar Fish, Black Pomfret (Kala Paplet) is freshly cleaned, hygienically processed, and delivered via nationwide cold-chain logistics, ensuring premium freshness and quality across Pakistan.
Similar Seafood You May Like
White Pomfret
Pompano Fish (Sonaf)
Queen Fish (Saram)
Flavor Profile
This delicious fish provides light-colored flesh with a very pleasant flavor – mild but not bland. There is a dark strip under the skin but it is not noticeably stronger in flavor than the light flesh.
Nomenclature
- English Name: Black Pomfret
- Local Name: Kala Paplait & Siah Pithoo
- Scientific Name: Parastromateus Niger
Habitat
Black Pomfret is a Sea fish that mainly lives in Pelagic on the continental shelf from 15 m to 40 m, generally over muddy bottoms.
Catching Method
Black Pomfret is caught using Gillnets, Hook lines, & Bottom Trawling
Physical Attributes
Black Pomfret has Scales on the body. Mouth terminal and pectoral fins are long and falcate, the lateral line is very weakly arched anteriorly with the junction of straight and curved parts below posterior 1/3 of a dorsal fin. The straight part of the lateral line with 8–19 weak scutes forms a slight keel on the caudal peduncle.
Color
Adults Black Pomfret are uniformly silvery grey to bluish brown in color.
Size
On average, the Black Pomfret size range is 250 grams to 2 kg per fish. However, other sizes are also occasionally available. Larger fish are more costly than the normal 250-gram size.
Cutting Preferences
Black Pomfret is preferred for Whole, Headless, and Gutted & Slices.
Approx. Cutting Yields
- Whole: 100 %
- Gutted: 80 %
- Headless and Gutted: 75 %
- Slices: 80 %
- Boneless: 45 %
Why Black Pomfret (Kala Paplet) is Popular
- Rich, bold pomfret flavor
- Juicy texture that stays moist when cooked
- Excellent for frying and pan-fry
- Cooks evenly and holds shape
- Trusted favorite in Pakistani kitchens
Health Benefits of Black Pomfret
- High in quality protein
- Naturally rich in essential nutrients
- Supports muscle strength and daily energy
- Filling yet easy to digest
- Suitable for balanced home-style diets
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Black Pomfret (Kala Paplet)
Pomfret Fry – Turmeric, red chili, lemon
Masala Fry – Shallow fried with desi spices
Pan Fry – Garlic and green chili
Crispy Fry – Light coating for crunch
Light Curry – Short gravy to retain juiciness
Chef Tip: Score the fish lightly before marinating. Fry on medium heat to achieve a crisp exterior while keeping the inside juicy.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Black Pomfret (Kala Paplet) boneless? | No, it contains bones typical of whole pomfret fish. |
| Is Kala Paplet good for frying? | Yes, it is one of the best fish for frying. |
| Does it have a strong smell? | No, it has a clean aroma when fresh. |
| Is Black Pomfret better than white pomfret? | It has a stronger flavor and juicier texture. |
| Do you deliver Black Pomfret nationwide? | Yes, via cold-chain delivery across Pakistan. |
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