Details

Introduction

Widely popular in Punjab province of Pakistan, Snakehead fish is a culinary delight known as “Punjab Da Shorba.” Its meat is prized for its texture and mild flavor. It’s often featured in traditional desi dishes like curries and spicy stews, absorbing the rich spices. This fish holds cultural significance and is enjoyed as a local specialty, reflecting Pakistan’s diverse and flavorful cuisine.

Flavor Profile

Snakehead fish offers a unique flavor and texture profile. Its meat is sweet and mild in taste, with a delicate yet distinctive flavor that absorbs spices well. The texture is firm and meaty, making it perfect for various cooking methods like curries and frying. It’s a delicate fish and demands careful handling. Snakehead fish creates a delightful harmony of flavors and textures in traditional Pakistani dishes.

Habitat

Snakehead fish are commonly found in freshwater habitats, including ponds, lakes, rivers, and swamps. They prefer warm waters with vegetation and hiding spots.

Size

The size range of a snakehead fish can vary widely depending on factors such as species, age, habitat, and environmental conditions. Generally, snakehead fish can weigh anywhere from a few hundred grams to several kilograms. Some larger species can even reach weights of over 10 kilograms under favorable conditions.

Cutting Preferences

In Pakistan, snakehead fish is commonly prepared by filleting and cutting into steaks. Filleting removes bones, providing boneless portions suitable for various cooking methods. Steaks are cross-sectional cuts that include the bone, often used for grilling or frying. These cutting preferences align with local culinary practices, offering versatile options to create delicious snakehead fish dishes.

Approx. Cutting Wastage

1. – Whole: 100% 
2. – Gutted: 80% 
3. – Headless: 60% 
4. – Slices: 55% 
5. – Boneless: 40% 

Health Benefits

• Heart friendly
• Lowers Blood Pressure
• Improves Immune System
• Strengthens the bones
• Improves Skin and Hair health