Drepane (Jalebi)

Introduction

Most people ignore Jalebi fish because it looks unusual or isn’t as popular as Pomfret or Kund. But the truth is — Drepane (locally called Jalebi) is a flavorful, satisfying fish that brings serious value to the table. It’s got a rich, briny taste, firm yet juicy meat, and a bold texture that holds up beautifully in deep curries, fries, or grills.

If you like your seafood to actually taste like the ocean — this one’s for you.

At Gwadarseafood, we handle fresh Jalebi from local coastal waters, process it hygienically, and cut it to your preference, making sure you get the best flavor, without any fuss.

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Why Jalebi Is Worth a Try

Drepane isn’t a subtle fish — it’s a robust, full-flavored option that gives serious depth to your recipes.

• Strong seafood taste – Bold eaters will love it

• Firm, juicy meat – Great in thick masalas and grills

• Perfect for deep frying – Holds shape and flavor

• High in protein – Good for muscle and meal prep

• Easy to clean and cut – Fewer bones, nice cuts

If you want something different from soft, bland fish — Jalebi will surprise you.

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Names & Taxonomy

• Common Name: Drepane

• Local Name: Jalebi

• Scientific Name: Drepane punctata

• Family: Drepaneidae

• Order: Perciformes

• Class: Actinopterygii

• Phylum: Chordata

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Sourcing & Catching Method

We collect wild-caught Jalebi from coastal waters of Sindh and Balochistan. This species is found near rocky beds and reef areas. Our local partner fishermen use hook lines and gillnets to ensure minimal stress and high freshness. The fish is cleaned, gutted, and cut the same day it’s caught — no chemical dips, no frozen storage.

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Physical Traits & Texture

Drepane has a disc-like body, flat face, and silver-grey skin with dark spotting. Its meat is firm, slightly fibrous, and develops deep flavor when cooked over flame or slow-simmered in curries.

Unlike soft-fleshed fish, it doesn’t fall apart while cooking — great for thick gravies and street-style fries.

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Size Options

Typically available in:

• 400g to 1.2kg per fish

• Small sizes for frying; larger for curries or grilling

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Cutting Options & Yields

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Cooking Ideas – Rich, Local & Crave-Worthy

Jalebi fish is ideal for:

• Karachi-style masala fry – Coated in red chili, lemon, and besan

• Spicy tomato curry – Cooked slowly in thick, oily gravy

• Pan-seared steaks – Finished with butter and crushed pepper

• Whole grilled Jalebi – Marinated with cumin, coriander, and garlic

This fish absorbs masalas like a champ — no need for fancy techniques.

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Tips for Selecting Fresh Jalebi Fish

Want to make sure you’re getting the best? Here’s what to check:

• Eyes should be clear, not cloudy

• Skin should look shiny and intact

• Meat should feel firm, bounce back when pressed

• No strong fishy odor – it should smell like the ocean, not like a dock

At Gwadarseafood, we guarantee freshness — every time.

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Tips for Storing

• Refrigerate fresh cuts below 4°C; consume within 2 days

• Freeze for longer storage (up to 1 month); use airtight containers

• Marinated Jalebi can be frozen raw for quick midweek meals

• Avoid refreezing once thawed — it affects flavor and texture

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Ideal Pairings & Seasonings

Pair Jalebi with:

• Strong spices: crushed red chili, garlic paste, roasted cumin

• Sides: lemon rice, tamarind chutney, or naan

• Drinks: lassi, lemon soda, or mint water (cuts the richness)

Its bold taste calls for bold flavors — don’t hold back.

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Who Should Try Jalebi?

• Desi food lovers who want real, coastal flavor

• Spice chasers who enjoy deep masalas

• Seafood fans wanting something different from pomfret

• Meal preppers who love hearty, satisfying dishes

• Street-food inspired home cooks ready to recreate Karachi fry stalls

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Nutrition Highlights

• High in protein – Muscle recovery and energy

• Good source of Omega-3s

• Contains iron, calcium, and vitamin D

• Low in carbs and sugars – Great for clean eating plans