The Mahi Mahi is a very tasty fish that is generally used to make boneless Fish Fillets. Mahi looks very flat and almost unlike a regular fish, but the taste is just OMG out of the world. Mahi also has a very neutral non-fish like smell and very less bones, so is generally a fish of choice for most five star restaurants in their continental or chinese cuisines.

The Cobia or Motha is a fish very similar in looks and single bone like the seer fish. True Fish Connoisseurs rate this fish at par or better than the Seer. Very soft flesh

Good taste and white meat

Full of meat, very little bones...A well known hollywood star starring mainly in villain roles, but a thorough gentleman when it comes to taste. Shark meat is clean bone free meat & very tasty!

Cultured freshwater variety in India which is having a great demand, especially for its fillets.

Country of Origin : Norway
This slightly sweet, pink fish is among the richest sources of long-chain omega-3 fats, full of high-quality protein, vitamins and minerals. Our Atlantic Salmon is flown in from a farmed fishery that supports sustainable fishing and ecological practises in accordance with International Standards. Our fillets are carefully prepared so you can enjoy this healthy fish without any fuss. The fillets have had the bones removed and are served on the skin to make cooking easier. Please take care as some small bones may still be present.

A 250g serving will give 2 x 125g darnes (or portions) which is a portion suitable for the average adult.

Nutritional Values (per 100g, without skin)
Calories 220kcal (11%)
Carbohydrates 0g
Protein 20g (40%)
Total Fat 15g (19%)
Vitamin D 4.7ug (24%)
Vitamin B12 4.4ug (183%)
Omega 3 fatty acids 3.3g

Salmon is only available at certain times of the year, and has a high worldwide demand.

This true swadeshi product has rose coloured meat and is nothing like the frozen, many months old, bleached white Vietnam Baasa available in retail stores. Has a lot of tasty & healthy fish oil and doesn't really require extra oil for cooking

Easily one of the most popular fish in India along with its silver cousin. Very fleshy fish with less bones and ideal for most Indian preparations including the Biriyani. If you heard some one calling this fish the Pamflet, then its not a case of bad accent - the original name for this fish comes from the Portuguese name Pampo or Pamflet

A fish with numerous names depending on where its caught from. Curry it, grill it or fry it but you can't find a fault with it.