Seer / King Mackerel Fish


Seer fish is rich in Omega – 3 fatty acids that help you to have a strong heart. This fish also provides you with proteins, vitamin B-12 and selenium. No wonder it’s called the King Fish!

The fish is firm in texture and consists of a single central bone. This makes it easier for people to eat it. Rich in flavour and nutrition, it is the fish of choice for many South Indians. Chock-a-block with vitamins and omega-3 fatty acids, it can help you to stay healthy. Introduce your child to the seer fish and watch him/her enjoy the delicacy without needing any help. There is no fishy smell associated with it either. This makes it easier for people who have just begun to eat fish or are first-time fish eaters.

Seer Fish Fry:

Take Seer Fish fillets and marinate them with a freshly created masala paste. Make sure to add sliced onions, turmeric, chilli powder, and black pepper along with coriander powder in a bowl. Also, add ginger-garlic paste and vinegar or lemon juice to the marinade. Finish the marinade with olive oil or any refined white oil that you may have in your pantry. Add some curry leaves and a pinch of salt into the bowl as well. Grind all the ingredients together into a fine paste. Smear each fillet with the paste and keep it aside. Refrigerate the fish filets coated with the marinade for up to an hour. Preheat the oven to 200℃ before placing the filets inside on a baking tray. Bake for 15 minutes, flip them and bake for another 15 minutes. Serve hot with steamed rice or eat it as a snack with a dash of lemon juice or tomato sauce.

Seer Fish Curry:

Prepare tamarind water by soaking fresh tamarind in warm water. Temper hot coconut oil with mustard and fenugreek seeds and a handful of curry leaves. Sauté small onions until light brown and add turmeric, coriander, and chilli powder to the oil while continuing to stir the mixture. Make sure to add minced garlic-ginger as well. Pour the tamarind water in and bring it to a boil. Add the fish slices one by one and cover the pan with a lid. Check the consistency of the gravy and remove from heat when satisfied. Serve hot over steamed rice or tapioca.

Other videos:

Red Snapper cutting:

Catla Fish cutting:

Tuna Fish cutting:

Parla Fish Cutting:

Stingray Fish Cutting:

Grass Crap Fish Cutting:

Red Snapper Fish Cutting:

Kola Fish Cutting:

Mangrove Snapper Fish cutting:

Blackspot Snapper fish cutting:

Kerala Mathi fish cutting:

Kelanga fish cutting:

Red Snapper Fish Cutting:

Leather Jacket fish cutting:

Catla fish cutting:

Travelly fish cutting:

Pomfret fish cutting:

Baby Shark fish Cutting:

Kerala Mathi fish:

Sole Fish cutting:

Silver belly fish:

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