King Fish (Surmai Fish)

Fresh King Fish (Surmai) – Firm, Steak-Cut & Perfect for Frying and BBQ

King Fish, popularly known as Surmai, is one of the most premium and widely loved saltwater fish in Pakistan. It is known for its firm, steak-like texture, rich flavor, and excellent versatility across both desi and continental recipes.

Surmai offers thick, meaty cuts that hold their shape extremely well during cooking. The flavor is clean yet rich, making it ideal for pan-frying, grilling, BBQ, and light curries. Because of its dense flesh and high meat yield, King Fish is a preferred choice for special meals, weekend cooking, and restaurant-style dishes at home.

At Anbar Fish, King Fish (Surmai) is professionally cleaned, precisely cut into steaks or curry portions, and delivered through nationwide cold-chain logistics, ensuring premium quality and freshness across Pakistan.

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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 King Fish (Surmai) is Popular

• Firm, steak-like texture
• High meat yield with thick cuts
• Excellent for frying, grilling, and BBQ
• Rich taste without overpowering smell
• Considered a premium fish across Pakistan

Health Benefits of King Fish

• High in quality protein
• Naturally rich in Omega-3 fatty acids
• Supports heart and brain health
• Filling yet easy to digest
• Suitable for balanced and active lifestyles

(Fresh seafood with no artificial additives or preservatives)

Best Ways to Cook King Fish (Surmai)

Surmai Fry – Turmeric, chili, lemon, crisp outside
Pan-Seared Steaks – Golden crust, juicy inside
Grilled / BBQ Surmai – Herbs, garlic, olive oil
Light Curry – Short gravy to retain firmness
Masala Fry – Shallow-fried with desi spices

Chef Tip: Marinate Surmai steaks for 20–30 minutes and cook on medium-high heat. Avoid overcooking to keep the center juicy and tender.

King Fish (Surmai Fish) – FAQ