Hamour (Gissar)

About Hamour (Gissar)

Hamour, known locally as Gissar, is the common market name for groupers of the genus Epinephelus, such as the orange-spotted grouper. Groupers are thick-bodied reef and rocky-bottom fish with a large mouth, a heavy head and skin patterned with spots or blotches in shades of brown, olive and orange. Several closely related species are sold under the Hamour name, so markings vary from fish to fish, but the eating quality is consistently excellent. Hamour is one of the most dependable white fish in our Fresh Sea Fish collection, loved by families who want generous, boneless-feeling pieces.

Taste & Texture

Hamour has firm, moist, bright white flesh that cooks into large, succulent flakes. Its flavour is mild and clean with a gentle sweetness, so it suits both subtle preparations – white karahi, steamed fish, butter-garlic – and bold masalas. Because the flesh is firm, it holds its shape in a simmering karahi or salan and does not fall apart on the grill. The bones are large and easy to find, which makes it a comfortable choice for children and guests who are wary of small bones.

Cutting & Cleaning Options

Hamour is available in seven cuts: Whole (uncleaned), Whole and Gutted, Headless and Gutted, Slices, Boneless Fillet, Boneless Biscuits and Boneless Fingers. Slices (steaks cut across the body) are ideal for karahi, salan and tawa fry. Boneless Fillet is perfect for pan-searing, baking and grilling. Boneless Biscuits – bite-sized cubes – work beautifully in tikka, white karahi and fish handi, while Boneless Fingers are great for crumb-fried fish fingers and pakoras. A smaller whole fish, gutted, makes an impressive centrepiece when baked or grilled. The head and frame make a flavourful base for fish soup, so ask to keep them if you plan to make stock.

Best Ways to Cook

• Fish karahi – tomato, ginger, green chilli and black pepper with Hamour slices or cubes.
• White karahi – yoghurt, cream and white pepper let the mild flavour shine.
• Grill or BBQ – thick fillets or tikka cubes stay moist over coals.
• Tawa fry – masala-rubbed steaks crisp nicely while staying juicy inside.
• Steamed or baked – lemon, garlic and herbs for a light meal.

For other firm white fish with a similar style, compare Red Snapper (Heera), or for meatier steaks try Surmai (King Fish).

Storage & Handling

Keep Hamour chilled at 0–4 °C and cook within 1–2 days. Store it in a covered container in the coldest part of the fridge, on ice if possible. To freeze, wrap portions tightly and keep at -18 °C. Thaw in the fridge rather than on the counter, and do not refreeze raw fish once thawed. Use a separate board for raw seafood. Because several grouper species are sold as Hamour and sizes depend on the catch, check the product page or ask FishMart about today's stock.

Refrigerate at 0–4 °C in a covered container and cook within 1–2 days. Freeze at -18 °C in tightly wrapped portions for longer storage. Thaw in the fridge and never refreeze thawed raw fish.

Grouper skin can be thick and slippery, so pat pieces dry before cooking and use a sharp knife and a separate seafood board. Keep the fish on ice until it goes into the pan.

How Much to Order

For a family of four, around 1 kg of Hamour slices is a typical quantity for a karahi or salan served with naan or rice. If you order boneless fillet or biscuits, there is no bone weight, so a little less – roughly 750 g – usually goes a long way. A whole fish loses more weight once the head and frame are removed, so order more if buying whole.

Cooking Tips

• Pat Hamour pieces dry before frying or searing; the moist flesh releases water and can steam instead of browning.
• Add slices or cubes towards the end of a karahi and simmer gently so the large flakes stay whole.
• For tikka, use thick boneless biscuits and a yoghurt-based marinade to keep the lean flesh juicy on skewers.
• Score the skin of fillets lightly so they lie flat in the pan.
• Simmer the head and frame with onion, ginger and black pepper for a clear fish yakhni or soup base.
• Cook until the flesh is opaque in the centre and separates into flakes with gentle pressure.

Nutrition

Hamour is a lean white fish, low in fat and, like fish in general, a good source of protein.