An underrated fish of the Arabian sea, Rabbit Fish – Safi is an excellent eating fish with a good, moderate flavor throughout. Rabbitfish is not easily found in local fish markets but is exclusively available at Niwan seafood throughout the year at an economical price.
Rabbit fish – safi is loved by the Southeast Asian community of Pakistan, especially Philipinos and Malaysians.
The taste is sweet and mild. The flesh stays very firm when cooked by any method and it’s good for curries. It flakes apart very easily if poached, so care is needed.
English Name: Rabbitfish, Java Rabbitfish
Local Name: Safi, Kaala Saafi
Scientific Name: Siganus canaliculatus
Rabbit Fish is usually found in small schools over shallow brackish coastal waters of lagoons, corals, and rocky reefs such as Charna island.
Rabbit Fish is caught using Cast net, Gillnets & Bottom Trawls.
Rabbitfish is a sea fish and doesn’t have scales. The unusual feature among rabbitfishes is their pelvic fins, which are formed from two spines, with three soft rays between them. The dorsal fin bears 13 spines with 10 rays behind, while the anal fin has seven spines and nine rays behind; the fin spines are equipped with well-developed venom glands.
Highly variable in life, The Rabbitfish’s body is page grayish, with many yellowish-white spots on the head and upper part of the body. The central and lower parts of the body have wavy lines and streaks. The head is yellowish and so are the dorsal and anal fins.
On average, the Rabbitfish size range is 500 to 2000 grams per fish. However, other sizes are also occasionally available.
Rabbitfish is preferred for boneless fillets and boneless biscuits.
Approx. Cutting Yields
Headless and Gutted: 65%
Rabbitfish is preferred for curries and deep-frying.
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health