Buying Rawans (Indian Salmon): How to Pick Fresh Fish and Cuts

Ask a Karachi family which fish they order for a special dinner and Rawans is often near the top of the list. Its mild, juicy, flaky flesh makes an excellent masala fry and holds up nicely on the BBQ. Because it is popular and sold under the attractive trade name "Indian Salmon", it also pays to know exactly what you are buying. This guide explains how to recognise genuine Indian Salmon (Rawans), how to check freshness in whole fish and cuts, and which cut works best for each dish.

Indian Salmon Is a Name, Not a Species

Rawans is the fourfinger threadfin, Eleutheronema tetradactylum. It belongs to the threadfin family, not the salmon family, and its flesh is white to creamy, not orange. The "Indian Salmon" label is a long-standing market name, probably because the fish is prized and fairly rich in flavour. Do not expect the colour, oiliness or taste of imported salmon – and do not cook it rare. Judge Rawans on its own merits: it is a superb fish in its own right.

How to recognise a whole Rawans

• The threads: just below each pectoral fin there are four long, separate, finger-like rays. This is the clearest sign of a fourfinger threadfin.
• The snout: a rounded, slightly translucent snout overhangs a mouth that sits underneath.
• Two dorsal fins: clearly separated, with a deeply forked tail.
• Colour: silvery sides, a darker bluish-grey back and often yellowish tints on the fins.

A silvery fish with a pointed jaw and fangs is more likely a croaker such as Mushka; one with tiny scales, wavy bars and a mackerel shape is Surmai.

Freshness Checks for Whole Fish

Eyes

Fresh Rawans has clear, bright, slightly bulging eyes. Sunken, cloudy or grey eyes suggest the fish is old or has been poorly chilled.

Gills

Gills should be bright red and moist, with no slime or off smell. Brownish or grey gills are a warning sign.

Skin and scales

Rawans has fairly large scales; they should lie flat and stay attached. The skin should shine silver rather than look dull or patchy.

Smell

Expect a fresh, mild sea smell. Any sour, ammonia-like or heavy fishy odour means the fish should be left alone.

Flesh firmness

Press the thick part of the body. Fresh Rawans feels firm and springs back. If the finger mark stays or the belly feels loose and soft, the flesh will turn mushy when cooked.

Checking Slices and Boneless Cuts

• Colour: white to light cream, slightly translucent and glossy. Avoid grey, yellowing or dried-out edges.
• Structure: the flakes should hold tightly together. Gaping or splitting fillets are not at their best.
• Bloodline: the darker strip near the bone should be red, not brown.
• Liquid: a little moisture is normal; cuts sitting in cloudy liquid are not.
• Smell: clean and mild.

Choosing the Right Size and Cut

Rawans is landed in a wide range of sizes. Medium-to-large fish give generous slices with a single central bone; smaller fish suit grilling whole. Use this table as a starting point:

If you like portioning fish yourself, Headless and Gutted is a tidy option; Whole (uncleaned) is there for cooks who prefer to inspect and clean everything at home.

A Word on Seasonality

Rawans supply depends on sea conditions, weather and fishing activity along the coast, so sizes and quantities change from week to week. Winter is traditionally the busiest season for fried fish in Pakistan, and demand for Rawans tends to rise then, but there is no fixed month for the "best" fish. Ask what is in good supply and be flexible on size.

Ordering Rawans Online: What to Specify

1. Pick the cut on the Rawans product page to match your recipe.
2. Add a note about thickness or purpose – "thick slices for tawa fry" or "even cubes for BBQ" helps the team prepare it well.
3. Understand yield: whole fish loses head, guts, scales and frame when cleaned or filleted, so the cooked weight is less than the starting weight. Check the product page for how the weight is listed.
4. Plan the quantity for the number of guests and how many other dishes you are serving.
5. Prepare storage: clear fridge space, or plan to freeze portions straight away if you will not cook within a day or two.

Common Mistakes

• Expecting pink salmon. White-to-cream flesh is correct for Rawans.
• Ordering thin slices for frying. They dry out before the masala crust forms.
• Buying very large whole fish for baking at home. It may not fit the oven or cook evenly – use slices or fillets instead.
• Marinating for hours in lemon. Acid softens the flakes; 20–30 minutes in the fridge is enough.
• Comparing it directly with Surmai.Surmai is firmer and meatier; Rawans is flakier and milder. Choose by the texture your family likes.

Choose with Confidence

Check for the four threads, bright eyes, red gills, a clean smell and springy flesh, and match the cut to your dish. For cooking ideas, see our Rawans tawa fry and BBQ tikka recipes, browse the /product-categories/fresh-sea-fish section, or order fresh Rawans in the cut you need.

Frequently asked questions

Why is Rawans flesh white if it is called salmon?

Because it is not a salmon. Rawans is a fourfinger threadfin, and its natural flesh colour is white to light cream.

How thick should Rawans slices be for frying?

About a finger thick works well: thick enough to stay juicy, thin enough to cook through at the bone on a tawa.

Is a bigger Rawans always better?

Not necessarily. Larger fish give thick slices and good fillets, while smaller fish are easier to grill or bake whole. Pick the size for the dish.

Can I ask for both slices and boneless cubes from one order?

Cut options are listed on the product page. If you want a mix, contact FishMart to ask whether it can be arranged for your order.