Fresh Rabbit Fish (Safi) – Mild, Firm & Perfect for Frying
Rabbit Fish, locally known as Safi, is a saltwater fish valued for its clean taste, firm texture, and light mouthfeel. It is a dependable choice for households that prefer simple, balanced fish dishes without strong aroma or heaviness.
The flesh is firm yet tender, allowing it to cook evenly and hold shape during frying or pan-cooking. Safi absorbs seasoning gently, making it ideal for masala fry, shallow frying, and light curries where the natural flavor of the fish remains prominent. Its consistent texture and neat cuts make it suitable for everyday meals as well as quick weekend cooking.
At Anbar Fish, Rabbit Fish (Safi) is freshly cleaned, hygienically processed, and delivered via nationwide cold-chain logistics, ensuring freshness and quality across Pakistan.
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Flavor Profile
The taste is sweet and mild. The flesh stays very firm when cooked by any method and it’s good for curries. It flakes apart very easily if poached, so care is needed.
Nomenclature
English Name: Rabbitfish, Java Rabbitfish
Local Name: Safi, Kaala Saafi
Scientific Name: Siganus canaliculatus
Habitat
Rabbit Fish is usually found in small schools over shallow brackish coastal waters of lagoons, corals, and rocky reefs such as Charna island.
Catching Method
Rabbit Fish is caught using Cast net, Gillnets & Bottom Trawls.
Physical Attributes
Rabbitfish is a sea fish and doesn’t have scales. The unusual feature among rabbitfishes is their pelvic fins, which are formed from two spines, with three soft rays between them. The dorsal fin bears 13 spines with 10 rays behind, while the anal fin has seven spines and nine rays behind; the fin spines are equipped with well-developed venom glands.
Color
Highly variable in life, The Rabbitfish’s body is page grayish, with many yellowish-white spots on the head and upper part of the body. The central and lower parts of the body have wavy lines and streaks. The head is yellowish and so are the dorsal and anal fins.
Size
On average, the Rabbitfish size range is 500 to 2000 grams per fish. However, other sizes are also occasionally available.
Cutting Preferences
Rabbitfish is preferred for boneless fillets and boneless biscuits.
Approx. Cutting Yields
- Whole: 100%
- Gutted: 80%
- Headless and Gutted: 65%
- Slices: 65%
- Boneless: 45%
Why Rabbit Fish (Safi) is Popular
- Mild taste with a clean finish
- Firm texture that doesn’t break while cooking
- Excellent for frying and pan-searing
- Cooks evenly and quickly
- Suitable for all age groups
Health Benefits of Rabbit Fish
- High in lean protein
- Naturally low in fat
- Supports muscle health and daily energy
- Easy to digest
- Fits well into balanced, everyday diets
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Rabbit Fish (Safi)
Masala Fry – Shallow fried with desi spices
Pan Fry – Salt, chili, and lemon
Crispy Fry – Light coating for crunch
Light Curry – Short gravy to preserve texture
Tea-Time Fry – Simple, quick preparation
Chef Tip: Pat the fish dry before frying and cook on medium heat. This helps achieve a crisp exterior while keeping the inside juicy.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Rabbit Fish (Safi) boneless? | No, it contains bones typical of whole fish. |
| Is it good for frying? | Yes, it is especially well-suited for frying. |
| Does it have a strong smell? | No, it has a clean aroma when fresh. |
| Is it suitable for daily meals? | Yes, it’s ideal for regular home cooking. |
| Do you deliver Rabbit Fish nationwide? | Yes, via cold-chain delivery across Pakistan. |
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