THERE is no fish on earth like the deep sea Indian Pomfret. It is unique to the sub-continent, but Indian, Pakistani and Bangladeshi restaurants around the world have it on their menus. The Pomfret is an elitist fish. It is highly in demand and, therefore, expensive. At its cheapest, a pair of decent size Pomfret would still not cost less than Rs. 500. The ideal size for a Pomfret is between 475 to 500 grams. Its delicate, white flesh lends itself admirably to several cuisines. It can be baked, grilled, fried and used in curries. The Halwa, known as the poor man’s Pomfret, is a darker, heavier version of this fish.

The similarity does not extend to taste. For the Pomfret reigns supreme. There is another version of the Pomfret, known as the Chinese Pomfret, with bigger fins and lower flesh conent. It is a good fish, but not the same. NRIs have missed the Pomfret so much that renowned departmental store chains in the UK and US now keep it on their shelves. It is as polular as the Atlantic Salmon!

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