Representative image. Actual catch may vary.
Fresh King Fish in Bengaluru
Bold flavour, robust flesh, unbeatable on the grill.
Also known as: King Fish · Anjal (large) · Vanjaram (large) · Neymeen (large)
Bold, robust flavour — perfect for grills and curries.
About King Fish
King Fish is the larger, adult version of the Seer family (Scomberomorus commerson) — the same fish that reaches Bengaluru as Surmai when it is smaller. In its full-grown King Fish form the flesh is denser, the flavour more assertive, and the steaks bigger and thicker — often 3–4 cm across and heavy enough to feed two people from a single portion. That is why it earns the name "King".
The flesh is a light beige, firm, meaty, and stands up to strong flavours — thick coastal curries, tandoor marinades, Portuguese-Goan recheado stuffing, even a smoky charcoal grill. It is the fish you buy when you want a plate that looks generous. And because the bone is a single central spine, King Fish steaks are one of the easiest coastal fish to eat.
Like all wild-caught seafood, King Fish is subject to what the coast lands that day. We source it fresh whenever it is available, chill it on ice, and confirm the day's exact rate on WhatsApp before we cut and pack.
Cuts we offer
- Steaks (2–4 cm thick, bone-in) — the definitive King Fish cut
- Fillets, skin-off — for a lighter pan-sear
- Whole midsection — for a full-fish tandoor roast
How to cook King Fish
A proper King Fish tawa fry starts with a red masala: kashmiri chilli, turmeric, ginger-garlic, salt, a splash of vinegar and a spoon of rice flour. Marinate 2–3 cm steaks for 30 minutes, then shallow-fry in mustard or coconut oil, 3–4 minutes a side. For Goan recheado, slit the steak like a pocket, stuff with the vinegared recheado masala, and pan-fry with a lid on for 5–6 minutes total. For a charcoal grill, use a yogurt-based marinade so the flesh does not dry out over live heat — the King Fish steak will emerge charred on the outside and juicy inside.
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 King Fish
Is King Fish the same as Surmai?
Same species (Scomberomorus commerson), different size. Surmai is the young-to-medium form; King Fish is the fully grown adult. King Fish steaks are thicker and more robust in flavour.
How thick will the steaks be?
Standard is 2–3 cm. For grill and tandoor we recommend 3–4 cm so the outside can char without drying the centre. Mention your preference on WhatsApp.
Can I order King Fish for a large gathering?
Yes — pre-book it 12–24 hours in advance and we will confirm availability with the coastal supplier and reserve you the right size cut.
You may also like
Subject to stockRepresentative image. Actual catch may vary.
Firm, meaty steaks — the king of the Konkan coast.
Subject to stockRepresentative image. Actual catch may vary.
Delicate, silver-white flesh with a naturally sweet finish.
Subject to stockRepresentative image. Actual catch may vary.
Large, juicy, striped — grill-ready perfection.
Order King Fish on WhatsApp
Tell us the cut and quantity — we confirm today’s exact price on WhatsApp before your order is packed.