Black Pomfret – Kala paplait needs no introduction. This all-time hit, classical fish lends itself to almost any culinary requirement and never disappoints. Black Pomfret is very famous in Pakistan and the whole South Asian region in general. It is available throughout the year at stable prices and in a variety of sizes. Black Pomfret – Kala paplait is the only Pomfret type that can be cooked in any form because of its range of sizes.
This delicious fish provides light-colored flesh with a very pleasant flavor – mild but not bland. There is a dark strip under the skin but it is not noticeably stronger in flavor than the light flesh.
English Name: Black Pomfret
Local Name: Kala Paplait & Siah Pithoo
Scientific Name: Parastromateus Niger
Black Pomfret is a Sea fish that mainly lives in Pelagic on the continental shelf from 15 m to 40 m, generally over muddy bottoms.
Black Pomfret is caught using Gillnets, Hook lines, & Bottom Trawling
Black Pomfret has Scales on the body. Mouth terminal and pectoral fins are long and falcate, the lateral line is very weakly arched anteriorly with the junction of straight and curved parts below posterior 1/3 of a dorsal fin. The straight part of the lateral line with 8–19 weak scutes forms a slight keel on the caudal peduncle.
Adults Black Pomfret are uniformly silvery grey to bluish brown in color.
On average, the Black Pomfret size range is 250 grams to 2 kg per fish. However, other sizes are also occasionally available. Larger fish are more costly than the normal 250-gram size.
Black Pomfret is preferred for Whole, Headless, and Gutted & Slices.
Approx. Cutting Yields
- Whole: 100 %
- Gutted: 80 %
- Headless and Gutted: 75 %
- Slices: 80 %
- Boneless: 45 %
Black Pomfret is preferred to Grill, BBQ, Fry, Steam, and Bake
- Heart friendly
- Lowers Blood Pressure
- Improves Immune System
- Strengthens the bones
- Improves Skin and Hair health