Lovingly calledMangur by the Bengali’s in the east but internationally known as the Asian Sea Bass, this fish has a mild flavour, white flaky flesh with varying amount of body fat. It’s quite an iconic table fair in the Australian and Thai cuisines. In Bengal, the Mangur is cooked as Mangur macher paturi or coated with Suji. For the the Goans, their local catch of Mangur is known as Chonak which they prepare in red spices or serve pan-fried. The fish surprisingly is quite easy to cook and the best part is it doesn’t reek of any fishy.
6 to 8 Pcs in 1 Kg.
250 Gms, 500 Gms, 750 Gms, 1 Kg
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