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Bhetki fish

Also Known As : Khajura, Asian Sea Bass, Chonok, Barramundi, Bekkut, Bekti, Bhekti, Dadhara, Gariyu, Keduwa, Koliji, Narimeen, Pandu-kopah

Non-vegetarian

Taste Profile

It has a mild fishy flavour.

Usage Tips

  1. Bhetki fish is used in Australian cuisine, Bengali cuisine, Odia cuisine, Goan cuisine and Thai cuisine.
  2. Bhetki fish is delicious when pan-fried, steamed, chargrilled or barbecued.
  3. It is best served with leafy green vegetables such as baby bok choy and rocket.
  4. Wrap whole bhetki fish or fillets in plastic wrap, or store it in an airtight container. It can be stored 2-3 days in the refrigerator or up to 6 months in the freezer.

Common names and forms

  1. Fish fat ( bhekti fish)
  2. Fish head ( bhekti fish)
  3. Vetki Fish

Description

The Bhetki fish is a species of catadromous fish in family Latidae. Bhetki fish has an elongated body form. They have a large, little bit oblique mouth and an upper jaw extending behind the eye. Bhetki fish has large scales over their body. The scales are usually silver in color. There are no spots or bars on bhetki fish's fins or body. The flesh of the bhetki fish is pearly pink in color and it has firm, large flakes and it is easy to cook. Bhetki fish is widely distributed in the Indo-West Pacific region from Southeast Asia to Papua New Guinea and Northern Australia.

Health benefits

  • Bhetki fish contain high level of omega-3 fatty acids that could lower the risk of cancer.(1)
  • It has nearly half the fat as compared to other fish such as salmon and it still gives an ample amount of nutrients like protein and minerals.(1)
  • It helps in preventing atherosclerosis, obesity and coronary heart diseases by reducing strain on the heart and arteries.(1)
  • It protects the brain and keeps it healthy.(1)
  • It also helps to prevent diabetes.(1)
  • It is rich in vitamin A, which helps to improve eye health.(1)

Selection Guide

Always look for firm, white fillets that have no brown markings, no oozing of water and a pleasant fresh smell.

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