An unusual looking fish, thin and round-shaped with black or silver skin. They are often found in the Indian Ocean, and are usually available around 500g. Pomfret is one of the most prized fish in Indian cuisine, and fillets are often scored and coated in strong curry pastes using flavours such as coriander and cumin seeds, tamarind, turmeric, cinnamon and chilli before frying, baking or steaming.
These are some of the world’s great species – large and powerful, and fantastic to observe in the wild. Imported into the UK daily from warmer waters around the world, these species rarely swim near UK shores. For the chef they provide large loins of boneless meat, which can be cut into skinless and boneless portions. Increasingly popular on menus, where consumers like the meatiness and the lack of any bones.