Description

Sourced from India’s Arabian coast, Rawas is a prized catch with a creamy texture and soft pink-white flesh. It’s a chef’s dream due to its mild flavor and high cooking tolerance.

In Mumbai kitchens, it’s made into fish biryani or stuffed and baked whole. Elsewhere, it’s turned into silky kebabs or gently pan-seared with lemon dill sauces.

Its bones are few and easily separated, while the fat lends moisture to even high-heat cooking methods. It stands up well to global flavors — from Italian butter sauces to Thai curry pastes.

Rawas is rich in heart-healthy fats, selenium, and vitamin D. It’s a luxurious yet clean-eating option for seafood enthusiasts.