Rawas fish is popularly called Indian Salmon. It is one of the most eaten fishes in India. It is very popular in coastal regions and a favourite with many professional chefs.
The succulent meat of the fish tastes truly great. Indian Salmon has a firm texture and white meat.
It is mainly found in the western coast of India, particularly in the coastal water of Gujarat and Maharashtra. This fish is good for eyesight and overall vision.
Rawas is a celebrated fish in Indian cuisine for its great taste. In both Bengali and other Indian cuisines, fried rawas is a sought-after delicacy.
The crispy outside and soft, meaty inside soak in the flavour of spices. The taste is simply lip-smacking.
Throw anything at Indians and we will make a curry of it. We are really the land of great curries.
Whether it is vegetable, fish or meat, there is hardly any country that can beat us in our enthusiasm and efficiency in rustling up an unlimited and unmatched variety of flavourful curries even with a handful of spices.
So, when it comes to chef-favourite rawas, it is not hard to guess that there are many treat-for-palate dishes.
You can prepare rawas curry in different ways. Usually, it is made spicy. The rich colour, contributed by red chilli powder, and overall teasing look give a hint that the dish will drop a bomb of flavours on your taste buds.
Rawas curry looks a lot like rich meat curry. Almost the same spices are used in making both.
What is the Best Way to Cook Rawas Fish?
You can make both fried and curried rawas fish. Both taste good.
Usually, curried versions are most preferred in the coastal regions because of their rich and royal spiciness.
Fried fish works as a great appetizer before dinner in many regions.
Is Rawas Fish Tasty?
Rawas fish, also known as Indian salmon or threadfin, is considered to be a delicious and popular fish in India and some other parts of the world.
Its taste is often described as mild, sweet, and delicate, with a moist and tender texture.
However, as with any food, whether someone finds Rawas fish to be tasty or not is a matter of personal preference.
The taste can also vary depending on how the fish is prepared and cooked.
How to Master the Art of Cooking Rawas Fish?
Mastering the art of cooking Rawas fish requires a combination of proper preparation techniques, cooking methods, and seasoning.
Here are some tips that can help you cook delicious Rawas fish:
Choose fresh fish: Fresh fish is the key to good taste. Choose Rawas fish that smells fresh, has bright eyes, and firm flesh.
Prepare the fish: Clean the fish thoroughly and remove the scales. Cut it into desired sizes, and marinate it with spices, salt, and lemon juice for at least 20-30 minutes.
Use the right cooking method: Rawas fish can be cooked in various ways, including grilling, frying, baking, or steaming. Choose the cooking method that best suits your taste and the recipe you are using.
Cooking time and temperature: Cooking time and temperature can vary depending on the size of the fish and the cooking method used. As a general rule, fish should be cooked until it is opaque and flakes easily when tested with a fork.
Seasoning: Rawas fish has a mild flavor and can be seasoned with a variety of spices, herbs, and sauces. Experiment with different combinations of spices and herbs to find your preferred seasoning.
Don’t overcook: Be careful not to overcook the fish, as it can become dry and lose its flavor. Cook until the flesh is just opaque and flakes easily.
Serve hot: Serve the fish hot with a side of steamed vegetables, rice, or salad.
With practice and experimentation, you can master the art of cooking Rawas fish and create delicious dishes that will impress your family and friends.
Which Part of Rawas Fish is Best?
Different parts of the Rawas fish can be used for different types of dishes and cooking methods. Here are some popular parts of the Rawas fish and how they are typically used in cooking:
Fillets: Rawas fish fillets are a popular choice for frying, grilling, baking, or pan-searing. They can be marinated with spices and herbs to enhance their flavor and texture.
Head: The head of the Rawas fish is commonly used for making fish soup or curry. The head is rich in natural oils and flavors, which can infuse the dish with a delicious taste.
Tail: The tail of the Rawas fish can be grilled or fried. The meat from the tail is relatively less tender compared to the fillets, but it is still a flavorful and nutritious part of the fish.
Roe: Rawas fish roe can be fried or cooked as a delicacy. It is high in protein, omega-3 fatty acids, and other essential nutrients.
Ultimately, the best part of the Rawas fish depends on your personal preference and the dish you are planning to make.
All parts of the fish can be delicious and healthy when cooked properly.
Questions & Answers:
How Long Does Rawas (Indian Salmon) Fish Take to Cook?
If you are making curry, it will take 20-30 minutes to cook the fish. If you are going to fry Rawas, it will be done in 5-7 minutes.
How Do You Know When Rawas Fish is Cooked?
It is just like what you do with other fishes. If fish pieces are left in boiling gravy for 15-20 minutes, they will be done. To be sure, try to insert a fork at an angle.
Choose the fleshiest part for testing. Twist the fork gently. If it can easily separate a piece of flesh, the fish is perfectly done.
Is Rawas Fish the Tastiest Fish in the World?
The word ‘tastiest’ gives a very subjective perception. The choice varies from person to person. But it is definitely one of the meatiest, most succulent and tastiest fishes in the world.
Is Rawas Fish Very Bony?
Rawas is a bony fish but not loaded with bones. This fish has long pin bones.
What is Rawas Fish Called in English?
Rawas fish is called Indian Salmon in English.
Conclusion
Rawas fish is a popular and tasty fish in India and coastal regions, known for its white meat and firm texture.
Rawas fish can be prepared in various ways, including frying and currying, and is a favourite among professional chefs.
To cook Rawas fish, it is important to choose fresh fish, prepare it well, use the right cooking method, season it properly, and avoid overcooking it.
Different parts of the Rawas fish can be used for different dishes and cooking methods, and all parts of the fish can be delicious when cooked correctly.
