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Chill fillets quickly, marinate with yoghurt or coconut masala, and pan-fry or bake Pomfret and salmon for dinners that come together in under thirty minutes.
Fillets are the weeknight answer: no bones to work around, and a cook time short enough that dinner lands before the rice finishes resting.
Get fillets cold quickly when they arrive, and keep them on the coldest shelf. A yoghurt marinade with turmeric, chilli, and ginger clings well to salmon; Pomfret takes beautifully to a green coconut masala.
Twenty minutes of marinating is enough — longer, and the acid begins to firm the surface. Bake at a high heat or pan-fry skin-side down, and finish with lime.
Harbour-fresh seafood at transparent per-kg prices and weekly offers.
Harbour-fresh seafood at transparent per-kg prices and weekly offers.
Harbour-fresh seafood at transparent per-kg prices and weekly offers.
Harbour-fresh seafood at transparent per-kg prices and weekly offers.
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Vizhinjam & Fort Kochi catch, cleaned within hours. Firm white flesh, no preservatives—ideal for Kerala-style fry, curry, or grill.
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