Representative image. Actual catch may vary.
Fresh Indian Salmon (Rawas) in Bengaluru
Soft, flaky, prized on the Konkan coast.
Also known as: Indian Salmon · Rawas · Rawas Fish · Gurjali
Soft, flaky and prized among coastal delicacies.
About Indian Salmon (Rawas)
Indian Salmon — locally called Rawas, and Gurjali in some coastal Karnataka homes — is not related to Atlantic Salmon at all, and that is a happy accident of translation. It is a warm-water fish caught along the west coast of India, silver-scaled, torpedo-shaped, and prized for its clean, mildly sweet flavour and unusually soft flake. When people say "family fish that no one refuses," this is what they mean.
The flesh is white to very pale pink, low in strong fishiness, and the bones are large and easy to work around — which is why Rawas is one of the most kid-friendly fresh-water-of-the-sea fish you can put on the table. It is genuinely versatile: it takes to a green coriander curry as happily as it takes to a South Indian meen fry or a simple Punjabi tawa marinade.
Rawas is subject to daily market availability. We source it when the day's landing at the coast comes in fresh; on days the market is quiet, we say so on WhatsApp before you commit. What we will not do is substitute it with something older and pretend.
Cuts we offer
- Whole fish, gilled and gutted — for a family meen curry
- Steaks (2–3 cm thick, bone-in) — the classic Rawas cut for fry and curry
- Fillets, skin-on — for pan-sear and lemon butter
- Head and belly — a delicacy for coastal-style thick curry
How to cook Indian Salmon (Rawas)
The most loved way to eat Rawas is the Koli-style green curry: coconut, coriander, green chilli, ginger-garlic, kokum, a little turmeric, and thick fish steaks simmered in for the last 6–8 minutes only — never more. For a Sunday tawa fry, marinate the steaks in red chilli, turmeric, ginger-garlic paste, a spoon of rice flour and a squeeze of lime, rest for 20 minutes, and shallow-fry in mustard oil for 3 minutes a side. The rice flour crust is the secret. In North Indian homes, a simple ajwain-and-red-chilli marinade with a squeeze of lemon and 6 minutes on a hot tawa is unbeatable.
How we deliver it fresh
We source from the coast in the morning, chill it on ice for the drive to Bengaluru and pack it hygienically before it leaves for your door in KR Puram, Whitefield, Marathahalli or the surrounding areas. Nothing here is frozen for days on end and nothing here is chemically treated — the only preservation is temperature. If you order in the morning we deliver the same day; if you order later, we schedule you into the next available slot on WhatsApp before we pack.
Frequently asked about Indian Salmon (Rawas)
Is Rawas the same as Salmon?
No. Rawas (Indian Salmon) is a warm-water fish from the Indian coast and is unrelated to the cold-water Atlantic Salmon. It has softer flesh, milder flavour and larger bones — a different eating experience.
Do you clean and cut it before delivery?
Yes. Tell us on WhatsApp whether you want it whole, in steaks, or filleted. We clean, gut and cut before packing so it is kitchen-ready.
Is Rawas available every day?
It is subject to daily market availability. When the day's haul is not fresh enough for our standards, we tell you upfront on WhatsApp instead of substituting.
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Order Indian Salmon (Rawas) on WhatsApp
Tell us the cut and quantity — we confirm today’s exact price on WhatsApp before your order is packed.