%20—%20550–650g,%20from%20the%20reefs%20of%20the%20Indian%20and%20western%20Pacific%20Oceans./strong%20Light-coloured%20flesh%20with%20a%20delicate%20flavour%20similar%20to%20silver%20and%20gold%20pomfret./pul%20%20listrongPack:/strong%201%20whole%20fish,%20550–650g/li%20%20listrongSpecies:/strong%20Black%20Pomfret%20(emParastromateus%20niger/em)/li%20%20listrongOrigin:/strong%20Indian%20and%20western%20Pacific%20Oceans/li%20%20listrongUse:/strong%20Indian%20curry,%20Asian%20steam,%20pan-fry/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Black-Pomfret-1.2-1.6kg1-Custom-1.jpg)
One whole black pomfret (Parastromateus niger) per pack, 550–650g, found in the reefs of the Indian and western Pacific Oceans. Light-coloured flesh with a dark strip underneath the skin and a delicately sweet flavour close to its silver and gold cousins. A staple of Goan, Bombay-style and South-East Asian fish cookery.
Pack details
- Weight: 550–650g per fish
- Species: Black Pomfret (Parastromateus niger)
- Origin: Indian and western Pacific Oceans
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook
- Indian curry: Goan-style with tomato, coconut, mustard seeds and tamarind.
- Asian-style steamed: 15–18 minutes with ginger, soy, spring onion and sesame oil.
- Pan-fry: score the skin, fry in oil with mustard seeds and curry leaves.
- Whole-roast: 200°C for 22–26 minutes stuffed with lemon and herbs.
Pair with a chilled Riesling or a cold lager for the curry preparations.
Sourcing and delivery
Whole black pomfret. Dispatched frozen from our UK warehouse in insulated packaging.
