Fresh Shark Fish (Mangra) – Firm, Meaty & Ideal for Spicy Curries
Shark Fish, locally known as Mangra, is valued across Pakistan for its very firm texture, thick cuts, and strong curry performance. It is a meaty saltwater fish that stands up well to bold spices and longer cooking times, making it a preferred choice for traditional desi gravies and masala-based dishes.
The flesh is dense and steak-like, allowing it to absorb flavors deeply without breaking apart. Mangra has a distinct, robust taste that pairs well with onion-tomato masala, garlic, ginger, and red chilies. Its high meat yield makes it suitable for family meals and daawat-style cooking where hearty portions are desired.
At Anbar Fish, Shark Fish (Mangra) is carefully cleaned, professionally cut, and delivered using nationwide cold-chain logistics, ensuring consistent quality and freshness across Pakistan.
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Flavor Profile
Sharks have a very strong fishy odor, strong flavor, and a firm texture. Shark meat turns out to be a delicacy if prepared correctly.
Nomenclature
- English Name: Shark
- Local Name: Mangra, Paagas, Baarkali, Pari Mangra
- Scientific Name: Selachimorpha
Habitat
Sharks live in most ocean habitats around the world. They can be found in beautiful, tropical coral reefs, to the deep sea, and even under the sea ice
Catching Method
Sharks are caught using gillnets and handlines.
Physical Attributes
Most sharks have a muscular, asymmetrical, upturned tail; pointed fins; a pointed snout; and sharp triangular teeth. Sharks have no swim bladder and must swim perpetually to keep from sinking. Most species bear live young.
Color
Most Sharks are grey or greyish brown above, white below; dorsal and anal fins slightly darker than back.
Size
On average, the Shark size range is 2 to 30 kg per fish. However, other sizes are also occasionally available.
Cutting Preferences
Since Shark is usually large in size, it’s preferred for boneless cutting.
Approx. Cutting Yields
- Whole: 100 %
- Gutted: 80 %
- Headless and Gutted: 60 %
- Slices: N/A
- Boneless: 50 %
Why Shark Fish (Mangra) is Popular
- Very firm, meaty texture
- Holds shape in spicy curries
- Thick cuts with high meat yield
- Absorbs masala exceptionally well
- Preferred for bold, traditional recipes
Health Benefits of Shark Fish
- High in protein for muscle support
- Naturally low in carbohydrates
- Filling and satisfying meal option
- Suitable for balanced diets when eaten in moderation
- Clean, fresh preparation with no additives
(Prepared fresh; no artificial processing or preservatives)
Best Ways to Cook Shark Fish (Mangra)
Traditional Curry – Rich onion-tomato masala
Masala Fry + Curry – Light fry before gravy
Spicy Karahi – Thick, reduced masala
Dry Masala – Short gravy, intense flavor
Chef Tip: Because Mangra is very firm, cook it on medium heat and allow enough time for spices to penetrate. Avoid over-boiling to keep the meat juicy.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Shark Fish (Mangra) boneless? | No, it contains cartilage and bone typical of shark fish. |
| Is it suitable for curry? | Yes, it is best used in spicy Pakistani curries. |
| Does it break while cooking? | No, its firm texture helps it hold shape well. |
| Is Mangra good for frying? | It can be pan-fried, but curries suit it best. |
| Do you deliver Shark Fish nationwide? | Yes, via cold-chain delivery across Pakistan. |
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