Javelin Grunter (Dhotar)

Introduction
If you are a seasoned seafood lover, you must have known this fish as this is one of the very famous local fish with a very strong fan following. Javelin Grunter – Dhotar is a highly seasonal fish that is abundant from February to September. Javelin Grunter – Dhotar looks and feels the same as snapper and emperor but has a slightly thicker and dense body. Commonly it’s used for curry along with pieces of heads included but it’s as good as for frying. Because of its large head as compared to the body, the meat yield is very low as compared to other fish.

Flavor Profile
Javelin Grunter is a lean, moist fish with a firm texture and a distinctive sweet flavor which makes it versatile for many flavor components from mild to strong. The meat is easy to break on the plate but can get harden if overcooked.

Nomenclature
English Name: Grunter, Javelin Grunter, Silver Grunter
Local Name: Dhotar, Kumpo
Scientific Name: Pomadasys kaakan

Habitat
Javelin Grunter is a Sea fish that lives in estuaries and coastal waters down to 60 m.

Catching Method
Grunter is caught using Gillnets, Hook lines, and Bottom Trawls.

Physical Attributes
Javelin Grunter has Scales on the body. Body depth 2.5–3 in SL, mouth small, maxilla reaching to the eye; jaw teeth villiform (brush-like); 2 pores and a median pit on the chin; dorsal fin with 12 spines and 13–15 soft rays, anal fin with 3 spines and 7–8 soft rays; scales ctenoid, 7 scale rows between lateral line and dorsal-fin origin.

Color
Javelin Grunter has 12 or more vertical bars comprised of small dark brown spots or irregular blotches, dorsal fin spotted with dark brown to black spots on the lower half of spinous dorsal fin and in 3 rows on rayed dorsal fin, adults uniform golden-green above, silvery below with traces of the vertical bars present only when alive and spots on dorsal fins indistinct or absent, large individuals sometimes with head, ventral parts of the body and lower lobe of caudal fin yellowish.

Size
On average, the Grunter size range is 500 g to 2 kg per fish. However, other sizes are also occasionally available.

Cutting Preferences
Grunter is preferred for Slices along with head pieces.

Approx. Cutting Yields
Whole: 100 %
Gutted: 85 %
Headless and Gutted: 60 %
Slices: 62 %
Boneless: 40 %

Cooking Preferences
Grunter is preferred to Grill, Curry, and Fry

Health Benefits
Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health