Indian Mackerel – Bangda is a highly commercial fish in South Asia and probably the number one exported fish from Pakistan to China, Thailand, Philippines, Hong Kong, and Europe. The fish is very seasonal in Pakistan and is abundantly available from September to March. However, limited supply remains to continues in the off-seasons as well. Since it’s a relatively small fish, it has very limited cooking options. Indian Mackerel – Bangda is one of the healthiest fish found in the Arabian Sea and is loaded with Omega-3, Protein, and Zinc.
English Name: Indian Mackerel
Local Name: Rastrelliger kanagurta
Scientific Name: Rastrelliger kanagurta
Indian Mackerel is a Sea fish that mainly lives in the Pelagic region and travels in schools near coastal waters.
Indian Mackerel is caught using Gillnets, Hook lines, Seines, & Cast nets.
Indian Mackerel has only a few Scales right behind the gill covers. The body depth at the posterior margin of opercle is 4.3–5.2 in FL, gill rakers are very long and are visible when the mouth is opened, 30–46 on a lower limb on 1st-gill arch and 2 widely separated dorsal fins and maxilla partly concealed, covered by lacrimal bone, well developed adipose eyelid and intrapelvic process small and single.
Back blue-green with longitudinal dark bands dorsally (golden in fresh specimens), silvery below with 1 or 2 rows of small, dark spots on sides of dorsal fin bases, dorsal fins yellowish with black tips, caudal and pectoral fins yellowish and other fins dusky.
On average, Indian Mackerel size range is 100 gram to 150 gram per fish. However, other sizes are also occasionally available.
Indian Mackerel is preferred for Whole & Gutted and Headless.
Approx. Cutting Yields
Whole: 100 %
Gutted: 80 %
Headless and Gutted: 68 %
Slices: 65 %
Boneless: Not Possible
Indian Mackerel is preferred to Grill, Steam, Pan fry, and Bake
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health