A local fish with firm, lean meat, suitable for grilling or frying. Its mild taste pairs well with bold spices and marinades. Often used in traditional dishes for its affordability and versatility.
They say this fish can teach our politicians a thing or two owing to its very thick skin, so much so that the local name for this fish is 'udupoori' or 'undressed' indicating that the fish needs to be de-skinned before consuming. Amazingly tasty though once you process after removing the skin - very meaty & tasty. We de-skin this fish when cleaning it
