Black pomfret ( Kala Paplet )
₨ 1,950
Premium Coastal Taste: Fresh Black Pomfret Introduce your menu to the sophisticated flavor and remarkable presentation of our wild-caught Black Pomfret, locally revered as Kala Paplet. Distinguished by its deep, diamond-shaped body and dark charcoal-grey sheen , this fish is celebrated for its dense, meaty texture and mild, clean umami flavor. Sourced fresh from the Arabian Sea, it is a professional choice that holds its structure exceptionally well under heat, delivering large, moist flakes.
Important Note:
- Minimum Order: This selection is available with a 1kg minimum order.
- Pricing & Weight: All pricing is calculated based strictly on the gross weight (whole fish, as caught) prior to any cleaning or processing.
- Final Delivery Weight: Please anticipate that the actual delivered weight will be lower than the gross weight you order. The final weight depends entirely on your selected custom cut (e.g., Boneless Fingers), as all waste and non-edible parts are professionally removed during processing.
Introduction to a Global Standard The Black Pomfret (Parastromateus niger), globally known as the Black Pomfret and locally appreciated as Kala Paplet, is respected by chefs worldwide as one of the most consistent and versatile fish species. Caught fresh in the deep, oceanic currents of the Arabian Sea and presented here in a professional, full-extended profile , it is easily recognized by its distinctive deep, compressed, diamond profile. For clients seeking a consistent, high-yield product that can handle intense spices and various cooking methods, the Black Pomfret is the definitive choice.
Flavor & Texture Analysis
- Flavor Profile: The flesh of the Black Pomfret offers a clean, mildly savory seafood flavor with a neutral finish. Its subtle profile allows it to absorb complex marinades and bold, traditional spices (such as Lahori masala or tandoori rubs) without overpowering the inherent quality of the fish.
- Texture Profile: The meat is firm and dense. When cooked, it retains excellent structural integrity, making it the premier choice for techniques that require a substantial bite. It breaks into large, moist, satisfying flakes that offer a "beef-steak" like experience on the plate.
Culinary Guide & Application Because of its elite texture and single large central bone, the Black Pomfret is extraordinarily adaptable in a professional kitchen. It handles high-heat techniques superbly. It is spectacular when charcoal-grilled whole, achieving a smoky char while remaining succulent inside. It is a favored candidate for deep-frying, where its firm meat locks in moisture. For traditional stews or curries, its ability to hold shape ensures the meat remains present rather than disintegrating. We recommend pairing it with bold elements like masala, tamarind, or garlic butter glazes.
Technical Product Details
- Identity: Black Pomfret / Kala Paplet
- Scientific Classification: Parastromateus niger (Part of the Pomfret family)
- Sourcing Policy: Wild-caught and hand-selected from sustainable deep-sea coastal zones near Karachi. Delivered fresh in Lahore with professional cold chain management to guarantee optimal quality and appearance.
- Nutritional Power: An exceptional source of lean, high-quality protein and essential functional nutrients supporting muscle health and cardiovascular wellness.
Processing Yields by Custom Cut
Select your preferred style from our menu. Here is the estimated yield you will receive from a 1kg gross weight order:
- Whole (uncleaned): 100% — The complete fish as caught.
- Whole and Gutted: Approx. 85% — Inside cleaned, best for whole stuffing and roasting.
- Headless and Gutted: Approx. 70% — Ready for the curry pot or stew.
- Slices/Steaks: Approx. 70% — The standard choice for a crispy masala shallow-fry.
- Boneless Fillet: Approx. 45-50% — Pure, bone-free meat loins for elegant dining and searing.
- Boneless Biscuits: Approx. 45% — Small, meaty cubes for gourmet recipes and stews.
- Boneless Fingers: Approx. 40-45% — The elite choice for premium fish fingers.
