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Introduction
Indian Salmon – Rawans, a Greatly underrated and less known fish of the Arabian Sea, the Indian Salmon yield thick, sizeable, and essentially boneless fillets. They are often available, have a high boneless recovery rate, and can have a good shelf life. Indian salmon – rawans are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, or Slices
Nomenclature
English Name: Indian Salmon, Threadfin Salmon
Local Name: Rawans, Ramas, Seeri, and Lakwa
Scientific Name: Eleutheronema Tetradactylum
Habitat
Indian Salmon is a Sea fish that mainly lives near Creeks, estuaries, and Brackish waters (A point where the river meets the Sea)
Catching Method
Indian Salmon is caught using Gillnets, Hook lines, and Bottom Trawling
Physical Attributes
Indian Salmon has Scales on the body. Anterior 1/3 of the lower jaw with small teeth extending onto the lateral surface. Swim bladder with many appendages inserted into lateral walls of the abdominal cavity; 18–21 gill rakers on 1st-gill arch.
Color
Head and upper sides of trunk tinged slightly blackish brown; distal part of 1st and 2nd dorsal fins and caudal fin blackish; the base of pectoral filaments dusky yellowish grading to blackish posteriorly; pectoral fin membrane deep black.
Size
On average, Indian Salmon size range is 0.5 kg to 5 kg per fish. However, larger sizes are also occasionally available.
Cutting Preferences
Indian Salmon is preferred for Slices, Boneless Fillets, Boneless Biscuits, and Boneless Fingers
Approx. Cutting Yields
Whole: 100 %
Gutted: 80 %
Headless and Gutted: 70 %
Slices: 65 %
Boneless: 45 %
Cooking Preferences
Indian Salmon is preferred to Grill, BBQ, Fry, Steam, and Bake
Health Benefits
Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health
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