Indian Salmon (Rawans)

About Indian Salmon (Rawans)

Rawans is one of Karachi's best-loved table fish, and in shops and restaurants it is often labelled "Indian Salmon". That is a trade name only. Rawans is the fourfinger threadfin, Eleutheronema tetradactylum, from the threadfin family (Polynemidae) – it is not related to true salmon, and its flesh is pale rather than pink-orange. The name "threadfin" comes from the four long, separate rays under each pectoral fin, which the fish uses to feel for food on sandy and muddy sea floors. Other giveaways are a rounded snout that overhangs the mouth, two separate dorsal fins and a deeply forked tail. Rawans is part of our /product-categories/fresh-sea-fish range and is often compared with Surmai (King Fish) as a "special occasion" fry fish.

Taste & Texture

Rawans has mild, clean-tasting white to creamy flesh with medium-large flakes. It carries a little more natural richness than lean white fish, which keeps it juicy on the tawa and over charcoal. The texture is firmer than croaker but softer and flakier than Surmai, and the flavour is gentle enough for children while still standing up to bold masala. Larger fish give thick, almost boneless slices around a single central bone.

Cutting & Cleaning Options

• Whole (uncleaned) – for cooks who prefer to clean and cut at home.
• Whole and Gutted – for baking or grilling a smaller fish whole.
• Headless and Gutted – a clean starting point if you want to portion it yourself.
• Slices – the classic Karachi cut for masala tawa fry and salan.
• Boneless Fillet – for grilling, baking and pan-searing.
• Boneless Biscuits – cubes for BBQ tikka, fish karahi and pakoras.
• Boneless Fingers – for crumb-fried fish and kids' meals.

Best Ways to Cook

Rawans is at its best when cooked quickly over high heat. Thick slices rubbed with red chilli, ajwain, ginger-garlic and lemon make a superb tawa fry. Boneless cubes threaded on skewers and cooked over charcoal give a smoky fish tikka that holds together well. The fish also suits a light tomato karahi, crumb-fried fingers, and simple oven-grilled fillets with garlic and herbs. Because the flakes are fairly large, turn it once and avoid heavy stirring. If you mainly want a ready boneless cut whatever the species, see our Boneless Fish Fillet range.

Storage & Handling

Keep Rawans chilled at 0–4 °C and cook within 1–2 days. To store longer, wrap portions tightly and freeze at -18 °C. Thaw in the fridge overnight rather than on the counter, and do not refreeze raw fish once thawed. Rinse the fish briefly, pat it dry and use a separate board and knife for raw seafood. Sizes and cuts vary with the catch, so check the product page or ask FishMart about today's stock.

Refrigerate at 0–4 °C and cook within 1–2 days. For longer storage freeze at -18 °C in tightly wrapped portions; thaw in the fridge and never refreeze thawed raw fish.

Rinse briefly in cold water and pat dry before marinating; keep on ice or in the fridge until cooking. Use a dedicated board for raw seafood and wash tools in hot soapy water.

How Much to Order

As a general guide, 1 kg of Rawans slices serves about 4 people as a fried main course, and around 750 g of boneless cubes makes BBQ tikka for 4 alongside other dishes. Order a little extra for guests or if fish is the only main.

Cooking Tips

• For tawa fry, ask for slices about a finger thick – thinner slices dry out, thicker ones may stay raw at the bone.
• Use a dry, paste-like marinade with ajwain, red chilli and lemon so it clings to the slices.
• For BBQ tikka, choose Boneless Biscuits and add a spoon of thick yoghurt and mustard oil to the marinade to keep cubes moist.
• Preheat the tawa or grill well; Rawans should sizzle as soon as it touches the surface.
• Turn slices once, after a light crust forms, and finish with chaat masala and lemon.
• Cook until the flesh is opaque and flakes easily at the centre bone.

Nutrition

Rawans, like other sea fish, is a good source of protein and can be part of a balanced, varied diet.