Fresh Scat Fish (Kui) – Mild, Firm & Ideal for Frying
Scat Fish, locally known as Kui, is a saltwater fish appreciated for its firm texture, mild taste, and dependable frying results. It is commonly chosen for simple desi cooking, where clean flavor and good bite matter more than heavy oiliness.
The flesh is firm yet tender, allowing Kui to hold its shape well during frying and pan-cooking. It absorbs basic seasonings evenly, making it suitable for masala fry, shallow frying, and light curries. Because it cooks evenly and doesn’t require long preparation, Scat Fish is a practical option for everyday meals and quick home cooking.
At Anbar Fish, Scat Fish (Kui) is freshly cleaned, hygienically processed, and delivered through nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.
Similar Seafood You May Like
Mullet Fish (Boi)
Threadfin Bream (Chakori)
Goldsilk Bream (Kala Dandia)
Flavor Profile
Scat fish is fished for and eaten by most people from its original environment around the world. Although it’s not the tastiest fish in the ocean, it somehow justifies its price tag because of its multi-culinary uses. With proper margination of Asian herbs and spices, Scat fish can be a superstar at your dining table.
Nomenclature
- English Name: Goldsilk Bream
- Local Name: Kala Dandia
- Scientific Name: Acanthopagrus Arabicus
Habitat
Gold silk bream is a sea fish that mainly lives in shallow coastal waters.
Catching Method
Gold silk bream is caught using Gillnets, Beach Seines, and Bottom Trawls.
Physical Attributes
Gold silk bream has Scales on the body. The anal fin is with 3 spines and 8–9 soft rays, molariform teeth present in both jaws, 4½ scale rows between 5th dorsal spine and lateral line, interorbital area scaleless
Color
The Scat fish is a deep-bodied compressed species. It is greenish, brown, or silvery to golden on the sides with brown to reddish-brown spots.
Size
On average, this fish size ranges from 100 gm to 300 gm per fish. However, larger sizes are also occasionally available.
Cutting Preferences
This fish is preferred to be cut as Whole, Gutted, and Headless.
Approx. Cutting Yields
- Whole: 100%
- Gutted: 80%
- Headless and Gutted: 60%
- Slices: NA%
- Boneless: NA%
Why Scat Fish (Kui) is Popular
- Firm texture that doesn’t break easily
- Mild, balanced flavor
- Excellent for frying and pan-fry
- Cooks evenly with simple seasoning
- Reliable choice for daily home meals
Health Benefits of Scat Fish
- Good source of lean protein
- Naturally low in saturated fat
- Supports muscle health and daily energy
- Easy to digest when cooked lightly
- Suitable for balanced, everyday diets
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Scat Fish (Kui)
Masala Fry – Shallow fried with turmeric and chili
Pan Fry – Salt, lemon, and green chili
Crispy Fry – Light coating for crunch
Light Curry – Short gravy to keep flavor mild
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 Scat Fish (Kui) boneless? | No, it contains bones typical of whole fish. |
| Is it good for frying? | Yes, it performs very well when fried. |
| Does it have a strong fishy smell? | No, it has a mild and clean aroma when fresh. |
| Is it suitable for daily meals? | Yes, it is commonly used for everyday home cooking. |
| Do you deliver Scat Fish nationwide? | Yes, via cold-chain delivery across Pakistan. |
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