Sankara Fish or Red Snapper is pretty popular and easy to source. It gets its name from the the pinkish hue of its body and the sharp snapper like jaw and big eyes. The flesh is white, delicate and mild. It is moist and has a mildly sweet and fresh taste. Some of the popular ways of cooking this fish would be broiling, grilling, frying or cooking it as a curry. Sankara Fish is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids.
5 in stock
Seafood, edible aquatic animals, excluding mammals, but including both freshwater and ocean creatures. Most nontoxic aquatic species are exploited for food by humans.
Fish and other seafood may be humanity’s most important food, after cereals, furnishing about 15 percent of the world population’s protein intake. Lean fish muscle provides 18–25 percent protein by weight, the equivalent of beef or poultry, but is much lower in calories. In fish one gram of protein is present for 4 to 10 calories, as contrasted with 10–20 calories per protein gram for lean meats and up to 30 for fatty meats.
Fish are cooked whole or cut into steaks, fillets, or chunks. Crustaceans are usually cooked whole, alive, as are most mollusks. Larger, tougher mollusks are ground or sliced and pounded to tenderize the tough flesh. Much seafood is eaten uncooked, either completely raw or somewhat modified by margination.
1/2 KG, 1 KG, 1.5 KG, 2 KG