This meat-like fish has several nicknames according to the regions and states where it is very popular.
Sankar fish is known as “Tambusa” in Hindi, “Chempalli” in Kerala, “Rangu”, “Thundava” or “Korameenu” in Telugu, “Pahari” in Malayalam. In Andhra Pradesh, people call it “Vanjaram” and in south Kerala, “Neymeen”.
Sankar fish refers to a generic category of all Snapper fishes, all of which have two big, sharp canine teeth. Red snapper got its name from its metallic scales in red and pink colours.
This fish is abundant in the Caribbean coast and Mid-Atlantic Ocean. Red Snapper is very popular in some regions of South India, Sri Lanka and the Gulf of Mexico.
This fish is also spotted in the northern region of the Gulf of Mexico. This fish lives up to 50 years.
This low-calorie fish is dense with nutritional benefits. It is a rich source of omega-3 fatty acids, potassium and lean proteins.
Bongs’ undying and unmatched love for fishes is known to the whole world.
Though their food fascination goes beyond the divine pairing of steamed rice and fish dishes, the Bengalis and the Piscean family are an iconic combination when it comes to Bongs’ culinary history and culture.
The Bengalis are always in a mood of experiments, whether it is cooking or something else. A variety of fishes make their way to Bongs’ kitchens and then kadai (pans).
Sankar fish, though not popular in all over India, has a very special connection to Bongs’ repertoire.
This fish tastes a lot like chicken or mutton. Hence, sankar fish is cooked with lots of spices just like what we do with chicken or mutton.
Sankar fish curry is popular in many states of India where people are overenthusiastic about seafood.
Both ingredients and preparation style differ according to the state where this fish is consumed.
The common thread that connects all the different recipes of sankar fish is the use of lots of spices to get a rich, royal texture flattering to your taste buds.
Sankar mach fry is also a very typical Bong-special appetizer. It is usually served with fish sauce, sliced onions and lime slices. You can relish it during snack time or in your lunch menu.
Sankara meen kuzhambu is a South Indian delicacy. Sankar fish chunks are slowly cooked in simmering gravy with grounded spices.
This curry tastes amazing with plain white rice though can be served with beetroot thoran for a special weekday lunch.
What is the Best Way to Cook Sankar Fish?
For curry, cut the fish in medium chunks and marinate it properly for an hour.
As the fish has thick skin, hence, it would take time to get properly cooked.
How Can You Tell It is a Sankar Fish?
The large, sharp canine teeth! It is the most tell-tale feature.
All the 113 species in the Snapper family have this feature and so they have got the name ‘Snapper’.
How Do You Know When Sankar Fish is Cooked?
The change in texture gives the biggest clue. To be sure, you can try the familiar ‘try with fork’ procedure.
