Marine

Silk Fish is a soft-textured, flavourful fish known for its delicate meat and mild taste. Ideal for curries, fries and traditional coastal preparations.

A small, bony fish that’s a classic staple in South Indian kitchens, especially for flavour-rich curries. It also makes delicious fries — deep-frying turns the fine bones soft and chewable, adding to its unique taste.

‘Mullan’ in Malayalam refers to a bony fish, but don’t let that fool you — its fine bones turn soft, tasty and pleasantly crunchy when fried, making it a favourite for crisp, flavourful dishes.

A flavour-packed fish from the Arabian Sea, prized for its delicious taste in both fried and curry preparations — especially the larger cuts. Fun fact: Gar Fish are incredible jumpers and can leap as high as 2 meters!

Kera Thala is the head portion of Tuna, prized for its rich fat content, deep flavour and tender meat around the cheeks and collar. Unlike canned variants, this is fresh catch quality — ideal for slow-cooked curries, Kerala-style fish head preparations, soups and stews where depth of flavour truly matters. The Yellowfin head cut brings an intense seafood taste that melts beautifully into gravies, making it a favourite among traditional fish lovers.

Perfect for those who enjoy bold flavour, collagen-rich meat and authentic coastal cooking.