Introduction
Flathead or Kukkar fish is a low-cost yet superb table fish, with finely textured flesh. It can also be steamed, poached, pan-fried, or grilled. Many argue that it is the best Arabian sea fish for fish-n-chips.
The sweet flesh, which can tend to dry out slightly with most cooking methods, is moist, flaky, and tender when encased in a light tempura-style batter, and Flathead – Kukkar is served with chips and tartare or mayonnaise.
Flavor Profile
The flesh of flathead is as white and sweet a meat as you can find with a much firmer texture than a channel catfish. Very comparable to lobster when broiled.
Nomenclature
English Name: Flathead
Local Name: Kukkar
Scientific Name: Platycephalidae
Habitat
Flathead is a sea fish that mainly lives in Benthic regions, over sand or coral rubble bottoms.
Catching Method
Flathead is caught using gillnets, and bottom trawls.
Physical Attributes
Flathead fish has Scales on the body. The body is elongated and the head is moderately depressed. Flathead has 3 preopercular spines. It has teeth on the vomer in 2 separate patches.
Color
Flathead is generally grey or brown with a white body below.
Size
On average, the flathead fish ranges from 0.2 kg to 1 kg per fish. However, larger sizes are also occasionally available.
Cutting Preferences
Flathead is preferred for slices, boneless fillets, and boneless fingers
Approx. Cutting Yields
Whole: 100 %
Gutted: 80 %
Headless and Gutted: 60 %
Slices: 60 %
Boneless: 37 %
Cooking Preferences
Flathead is preferred to fry and tempura-style fish n chips that are loved by kids.
Health Benefits
Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health
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