Queenfish (Saram)

Introduction

Queenfish, locally called Saram (also written Aal/Alri), is a sleek, fast-swimming coastal fish prized in Pakistan for its clean, mild taste and firm, meaty bite. Belonging to the Carangidae family (jacks/trevallies), Saram shines in tawa fry, grills, and curries because it holds shape, absorbs spices well, and stays juicy. In local foodservice, it’s known as a dependable, budget-friendly crowd-pleaser used widely by fry joints and caterers.

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What Is Fish Maw?

Fish maw refers to the dried swim bladder of certain fish, prized in high-end culinary traditions, especially in Chinese cuisine. Queenfish is not a maw-valued species; its maw is neither traded nor sought after. If maw value matters to you, options like croaker (Mushka) or Japanese Meagre (Sua) are better choice

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Habitat, Diet & Growth

Habitat: Queenfish (notably Scomberoides commersonnianus, Talang queenfish) inhabit coastal waters, often near reefs, offshore islands, and occasionally estuaries; they usually move in small groups. Found in marine to brackish waters, Queenfish are reef-associated, commonly found in tropical zones from about 35°N to 42°S, across the Indo–West Pacific. They inhabit coastal reefs, offshore islands, and occasionally estuaries up to a depth of 50 m

Diet: A predatory fish feeding mainly on small fishes (e.g., anchovies), with crustaceans and molluscs as secondary prey—classic for a lean, athletic pelagic.

Size & Growth: Adults typically measure around 90 cm (fork length), with a maximum recorded length of 120 cm and weight up to 16 kg

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Spawning & Conservation

Spawning Season (regional evidence): Talang queenfish shows two spawning periods in nearby waters — a summer peak around June and a winter season from November–February. This aligns with fishery observations across the northern Arabian Sea/adjacent regions.

Conservation Status: Not listed as threatened globally; managed through local fisheries controls and size limits recommended by studies (≥ ~35–38 cm TL).

• Spawning Windows: Summer (peak ~June) and winter (Nov–Feb).

• Local Management: In Pakistan, while specific Saram data are limited, sustainable harvesting is often guided by size limits implied in population studies of similar species.

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🧬 Names & Taxonomy

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🌍 Sourcing & Catching Method

Origin: Wild-caught from the Arabian Sea off Sindh & Balochistan coasts. (Commercially important in Pakistani waters.)

Fishing Methods: Predominantly gillnets and hook-and-line/trolling in coastal/reef margins; landed fresh to Karachi fish harbor and regional jetties (industry practice aligned with stock studies).

Processing: Cleaned the same day, no chemical dips; chilled (or supplied fresh) to preserve natural flavor (our standard handling statement).

Season: Available year-round; landings often strong in warm months aligned with coastal availability. (Consistent with local commerce pages/stock notes.)

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Physical Traits & Texture

Queenfish display a fusiform, compressed body, with bluish-grey backs and silvery bellies. Notable identifiers include a row of 5–6 dark silvery spots along the lateral line, sharp teeth, and strongly forked caudal fins. The flesh is white, firm, and lean, with bones easy to manage for fillets or steaks.

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Cutting Options & Approximate Yields

(Yields are typical for lean, firm carangids and our processing experience.)

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Cooking Ideas – Versatile, Rich & Flavorful

• Karachi-Style Saram Tawa Fry: Red chili, garlic, lemon, ajwain; sear on hot tawa till edges crisp.

• Hara Masala Grill: Coriander-mint paste, green chili, cumin; brush with oil and grill.

• Smoky Lemon Pepper Steaks: Coarse pepper, lemon zest, crushed garlic; finish with a squeeze of lemon.

• Coconut Curry (Coastal Style): Light coconut milk, curry leaves, mustard seeds; simmer gently.

• Masala Fish Wraps: Spiced fillet strips with chutney in paratha/tortilla.

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Tips for Selecting Fresh Queenfish (Saram)

• Eyes: Clear, raised, and bright.

• Skin: Silvery with sheen; no dull patches.

• Flesh: Firm/rebounds when pressed; no gaping.

• Smell: Clean ocean scent; no ammonia.

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Storage Tips

• Refrigeration: Keep below 4°C, use within 48 hours.

• Freezing: Airtight pack; best within 1–2 months for peak quality.

• Marinated Freezer Packs: Pre-marinate steak cuts; cook straight from frozen (medium heat first, then high).

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Nutrition Highlights (per 100 g)

From Pakistani proximate composition data:

• Water: 73.95%

• Protein: 18.48%

• Fat: 3.98%

• Ash: 3.58%

• Organic Matter: 22.46% (wet weight)

From an external nutrition breakdown:

• Calories: ~95.6 kcal

• Protein: ~20.97 g

• Fat: ~1.17 g (rich in mono- and polyunsaturated fats)

• Cholesterol: ~21.93 mg

• Minerals & Vitamins: Phosphorus (~235 mg), Selenium (~39.8 µg), Vitamin D3 (~0.19 µg), Vitamin B3 (~3.24 mg), among others