Fresh Indian Mackerel (Bangda) – Bold, Oily & Perfect for Frying
Indian Mackerel, locally known as Bangda, is a popular saltwater fish across Pakistan, especially loved for its strong flavor, juicy texture, and rich natural oils. It is a staple in coastal-style cooking and is highly preferred by buyers who enjoy bold, full-flavored fish.
The flesh is soft yet juicy, with natural oils that keep it moist during cooking. Bangda performs exceptionally well when fried, pan-cooked, or lightly grilled, developing a crisp outer layer while remaining tender inside. Its distinct taste pairs beautifully with turmeric, red chili, lemon, and garlic-based marinades.
At Anbar Fish, Indian Mackerel (Bangda) is freshly cleaned, hygienically prepared, and delivered through nationwide cold-chain logistics, ensuring quality and freshness for customers across Pakistan.
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Nomenclature
- English Name: Indian Mackerel
- Local Name: Rastrelliger kanagurta
- Scientific Name: Rastrelliger kanagurta
- Family: Scombrid
Habitat
Indian Mackerel is a Sea fish that mainly lives in the Pelagic region and travels in schools near coastal waters.
Catching Method
Indian Mackerel is caught using Gillnets, Hook lines, Seines, & Cast nets.
Physical Attributes
Indian Mackerel has only a few Scales right behind the gill covers. The body depth at the posterior margin of opercle is 4.3–5.2 in FL, gill rakers are very long and are visible when the mouth is opened, 30–46 on a lower limb on 1st-gill arch and 2 widely separated dorsal fins and maxilla partly concealed, covered by lacrimal bone, well developed adipose eyelid and intrapelvic process small and single.
Color
Back blue-green with longitudinal dark bands dorsally (golden in fresh specimens), silvery below with 1 or 2 rows of small, dark spots on sides of dorsal fin bases, dorsal fins yellowish with black tips, caudal and pectoral fins yellowish and other fins dusky.
Size
On average, Indian Mackerel size range is 100 gram to 150 gram per fish. However, other sizes are also occasionally available.
Cutting Preferences
Indian Mackerel is preferred for Whole & Gutted and Headless.
Approx. Cutting Yields
- Whole: 100%
- Gutted: 80%
- Headless and Gutted: 68%
- Slices: 65%
- Boneless: Not Possible
Why Indian Mackerel (Bangda) is Popular
- Naturally rich, bold flavor
- Juicy texture due to healthy oils
- Excellent for frying and pan-cooking
- Cooks quickly and evenly
- Loved in coastal and traditional recipes
Health Benefits of Indian Mackerel
- Rich in Omega-3 fatty acids
- High-quality protein source
- Supports heart and brain health
- Naturally nutrient-dense
- Filling and satisfying meal option
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Indian Mackerel (Bangda)
Crispy Fry – Turmeric, chili, and lemon
Pan Fry – Garlic and green chili base
Masala Fry – Shallow fried with desi spices
Grilled Bangda – Simple marinade, quick grill
Dry Curry – Minimal gravy, bold flavor
Chef Tip: Score the fish lightly before marinating. This helps spices penetrate better and ensures even cooking without drying the flesh.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Indian Mackerel (Bangda) very oily? | It is naturally oily, which adds flavor and keeps it juicy. |
| Is it best for frying? | Yes, Bangda is especially popular for frying. |
| Does it have many bones? | Yes, like most whole fish, it contains bones. |
| Does it have a strong smell? | It has a bold aroma that is loved by mackerel fans. |
| Do you deliver Bangda nationwide? | Yes, via cold-chain delivery across Pakistan. |
Alam Azhar Qureshi (verified owner) –
I have ordered the fish “Bangda” yesterday, and today they delivered the freshest fish.
Mashallah fish is absolutely fresh and cutted very well. Will order them again. All the best for your great services.