King Fish (Surmai Fish)

Introduction

If you love seafood with a strong personality, rich flavor, and meaty texture, King Fish, popularly known as Surmai fish — is the king for a reason. This premium fish has thick, firm steaks that hold their shape beautifully, making it ideal for frying, BBQ, baking, karahi, or grilling. The taste is bold yet clean, with a natural richness that pairs perfectly with simple seasoning or full masala.

Surmai is one of Karachi’s all-time favorite fish, especially during winter — thanks to its high meat yield, low bones, and incredible versatility. Whether you’re making classic Surmai fry, charcoal BBQ, lemon-herb steaks, or a spicy curry, you’re guaranteed restaurant-style results at home.

Freshly sourced from the Arabian Sea, professionally cleaned, and delivered chilled — you get premium Surmai quality without compromise.

Similar Fish to Try

If you enjoy the rich, meaty texture of Surmai, you may also like Queen Fish (Saram) for a firmer bite, Mahi Mahi (Amloshk) for lean fillets, or Indian Salmon (Rawans) for deeper, richer flavor.

Flavor Profile

King Mackerel has mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked. The flesh has a beautiful pinkish white color and remains white when cooked. Fillets have less blood-line than similar pelagic fish Such as Tuna, Mahi Mahi, etc.

Nomenclature

• English Name: King Mackerel, Indo-Pacific King mackerel, Seer Fish, & King Fish
• Local Name: Surmai, Kar-gan & Gore
• Scientific Name: Scomberomorus guttatus

Habitat

King Mackerel (Surmai Fish) is a Sea fish that mainly lives in the Pelagic region and coastal waters from 15 m to 200 m. Sometimes entering turbid estuarine waters.

Catching Method

King Mackerel (Surmai Fish) is caught using Gillnets and Hook lines.

Physical Attributes

King Mackerel (Surmai Fish) has loosely attached Scales on the body and can be easily removed during life. Body depth is less or nearly equal to head length, lateral line with many fine Auxillary branches anteriorly, almost straight to below middle of 2nd dorsal fin and gently bent downward to the middle of caudal peduncle. Intestine with 2 folds and 3 limbs.

Color

Blue on back, silvery on sides about 3 irregular rows of dark round spots (smaller than the eye) on sides of the body and spinous dorsal fin dark up to the eighth spine, white posteriorly, with distal margin black.

Size

On average, the King Mackerel (Surmai Fish) size range is 1 kg to 5 kg per fish. However, Other sizes are also occasionally available.

Cutting Preferences

King Mackerel (Surmai Fish) is preferred for Slices and Boneless Biscuits

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 70%
• Slices: 70%
• Boneless: 45%

Why Choose King Fish (Surmai) from Anbar Fish?

Thick, Meaty Steaks – Ideal for frying, BBQ & grilling
Bold, Rich Flavor – Loved across Pakistan for its consistency
High Meat Yield – Fewer bones, more edible flesh
Fresh Daily Catch – Sourced directly from Karachi’s coastline
Chilled, Clean Delivery – Ready to cook immediately

Health Benefits of Surmai Fish

Rich in Omega-3 Fatty Acids – Excellent for heart & brain health
High-Protein, Low-Carb – Perfect for muscle strength & energy
Vitamin D & B12 – Supports immunity, mood & bone strength
Contains Selenium & Phosphorus – Good for body repair & metabolism
Low in Fat – A clean, nutritious seafood choice

Cooking Inspiration

Surmai Fry (Karachi Style) – Crispy edges, juicy center
BBQ Surmai Steaks – Smoky and aromatic on charcoal
Grilled Lemon Surmai – Simple, light, and full of flavor
Surmai Curry / Karahi – Traditional and spicy
Oven-Baked Surmai – Healthy, clean, and effortless

King Fish (Surmai Fish) – FAQ