Salmon Fish in Hindi Name, 1kg Price in India & Chef's Secret Recipe
In my 13+ years in professional kitchens, I’ve handled thousands of these fillets. Yet, I often see home cooks—and even young commis chefs—hesitate when it comes to Salmon. Is it the same as the Rawas you find at the local Mumbai docks? Why is the price tag so high? And how do you get that restaurant-style crust without drying out the delicate meat?
เคธाเคฎเคจ เคฎเคเคฒी เคो เคนिंเคฆी เคฎें เค्เคฏा เคเคนเคคे เคนैं? (Salmon Fish in Hindi)
เคธाเคฎเคจ เคฎเคเคฒी (Salmon Fish) เคो เคนिंเคฆी เคฎें เคฎुเค्เคฏ เคฐूเคช เคธे เคฐเคตाเคธ (Rawas) เคเคนा เคाเคคा เคนै।
เคนाเคฒांเคि, เคฏเคน เคाเคจเคจा เคเคฐूเคฐी เคนै เคि เคिเคธे เคนเคฎ เคญाเคฐเคค เคฎें 'เคฐเคตाเคธ' เคเคนเคคे เคนैं, เคตเคน 'เคंเคกिเคฏเคจ เคธाเคฎเคจ' (Indian Salmon) เคนै। เค
เคธเคฒी เคुเคฒाเคฌी เคฐंเค เคตाเคฒी เคตिเคฆेเคถी เคธाเคฎเคจ เคो เคญाเคฐเคค เคฎें เคेเคตเคฒ 'เคธाเคฎเคจ' (Salmon) เคे เคจाเคฎ เคธे เคนी เคชเคนเคाเคจा เคाเคคा เคนै। เคฐเคตाเคธ เคฎเคเคฒी เคा เคฎांเคธ เคธเคซेเคฆ เคฏा เคนเคฒ्เคा เค्เคฐे เคนोเคคा เคนै, เคเคฌเคि เค
เคเคฒांเคिเค เคธाเคฎเคจ เคुเคฒाเคฌी เคฏा เคจाเคฐंเคी เคฐंเค เคी เคนोเคคी เคนै।
Whether you call it Rawas, Kaala, or Saaman, this guide is my "Masterclass" for you. I’m stripping away the kitchen mystery to give you the real facts on Indian names, market prices, and the professional techniques we use to make this "superfood" shine on the plate.
What is Salmon Fish?
Salmon is a fatty fish found in both fresh and saltwater, primarily in the North Atlantic and Pacific oceans. It is a global culinary superstar, prized for its buttery texture and heart-healthy fats.
- The Profile: Famous for its distinctive pink to deep-orange flesh.
- The Texture: Packed with Omega-3 fatty acids, giving it a rich, buttery mouthfeel.
- The Standard: In upscale hotels, "Salmon" almost always refers to Atlantic Salmon, which is imported and highly marbled.
Salmon Fish Name in Hindi & Local Languages
What is Salmon Fish in Hindi?
- Is it the same? Technically, no. Rawas is actually a threadfin fish.
- The Difference: While it is delicious and fleshy, it has white/light-grey meat and a lower fat content compared to the pink Atlantic Salmon.
| Feature | Atlantic Salmon | Indian Salmon (Rawas) |
|---|---|---|
| Color | Pink / Orange | White / Grey |
| Taste | Buttery & Rich | Mild & Meaty |
| Availability | Mostly Imported (Frozen/Chilled) | Locally Caught (Fresh) |
| Best For | Pan-searing, Sushi, Smoked | Indian Curries, Tawa Fry |
Salmon Fish Names in Indian Languages
Salmon Names Across India
In the trade, we distinguish between imported Atlantic Salmon and the local 'Indian Salmon.' Use these names to find the best catch in your local market:
| Language | Local Name | Pronunciation |
|---|---|---|
| Hindi / Marathi | Rawas (เคฐเคตाเคธ) | Ra-vaas |
| Tamil | Kaala Meen (เฎாเฎฒா) | Kaa-laa |
| Malayalam | Kora / Kaala (เดോเดฐ) | Ko-ra |
| Bengali | Gurjali (เฆুเฆเฆฐাเฆฒি) | Goor-ja-lee |
| Telugu | Budatha Maga | Bu-da-tha Ma-ga |
| Kannada | Rawas / Kaala | Ra-vaas |
Chef’s Note: If you are looking for the pink-fleshed variety specifically, it is usually sold simply as "Salmon" in premium stores, as it is not native to Indian waters.
Is There an Indian Salmon Fish?
Salmon Fish Price in India (2026 Trends)
Prices vary significantly based on whether you are buying the local variety or the imported pink variety.
Indian Salmon (Rawas): Usually priced between ₹800 to ₹1,200 per kg. It is widely available fresh in coastal regions.
Imported Atlantic Salmon: Because this is flown in (usually from Norway or Scotland), expect to pay between ₹2,200 to ₹3,500 per kg for fresh fillets.
Frozen Portions: Frozen vacuum-sealed fillets are often more affordable, ranging from ₹1,800 to ₹2,400 per kg.
Chef’s Tip: Always check the "Use By" date on imported salmon. Fresh salmon should never smell "fishy"—it should smell like the clean ocean.
Health Benefits: Why Chefs Love This "Superfood"
From a nutritional standpoint, Salmon is hard to beat. It is the primary source of Omega-3 Fatty Acids, which are essential for heart health and brain function.
- Heart Health: Helps reduce inflammation and lower blood pressure.
- Rich in Vitamin B12: Vital for energy levels and DNA repair.
- High-Quality Protein: Essential for muscle recovery (perfect for those on a high-protein Indian diet).
- Salmon Fish Oil: Often sold as a supplement, but eating the fish whole provides better absorption of these essential fats.
Professional Uses & Cooking Techniques
For Atlantic Salmon (Pink):
- Pan-Searing: This is the gold standard. We sear it skin-side down in a hot pan to get a cracker-like crunch while keeping the center medium-rare.
- Baking: Perfect for meal prep.
A simple herb-butter rub at 200°C for 10-12 minutes is all it needs.
For Indian Salmon (Rawas):
- Tawa Fry: Because Rawas is a bit firmer and leaner, it holds up beautifully to heavy masalas.
- Curries: Rawas doesn't flake apart easily, making it the perfect candidate for a spicy Goan or Malabari coconut curry.
The Perfect Pan-Seared Salmon: A Chef’s "No-Fail" Recipe
Pan seared Atlantic Salmon Recipe
Pan-searing is a high-heat culinary technique where the fish is cooked in a heavy skillet to create a crispy, golden-brown crust (the Maillard reaction) while keeping the center tender and moist.
Ingredients
- Salmon Fillets: 1 portions (approx. 250g - 300g )
- Oil: 1.5 tbsp (Grapeseed or any neutral vegetable oil with a high smoke point)
- Butter: 1 tbsp (Unsalted)
- Aromatics: 2 cloves of garlic (crushed), 1 sprig of fresh rosemary
- Seasoning: Sea salt and freshly cracked black pepper
- Acid: Half a lemon (for that final zest)
Instructions
- The "Dry Skin" Secret : The biggest mistake is putting damp fish into a pan. Pat the salmon bone-dry on all sides using paper towels. Moisture is the enemy of crispiness.
- Season Just Before Searing : Don't salt the fish too early, or it will draw out moisture. Season both sides generously with salt and pepper right before they hit the pan.
- The Cold-Start vs. Hot Pan : Heat your pan over medium-high heat. Add the oil. Once the oil is shimmering (but not smoking), lay the salmon skin-side down. Press it gently with a spatula for 10 seconds to prevent the fish from curling.
- The 80/20 Rule : Let the fish cook on the skin side for about 80% of the total time (roughly 5–6 minutes). You will see the color change slowly creeping up the side of the fillet. Do not poke or move it! It will "self-release" from the pan once the skin is crispy.
- The Butter Baste : Flip the fish gently. Add the butter, crushed garlic, and curry leaves (or herbs) to the pan. As the butter foams, tilt the pan and spoon that flavored liquid over the crispy skin for the final 1-2 minutes.
- The Rest : Remove the fish from the pan and let it rest on a warm plate for 3 minutes. This allows the juices to redistribute, ensuring a moist bite. Squeeze fresh lemon juice over it just before serving.
Chef's Notes
- Don't Overcook: For Atlantic Salmon, aim for an internal temperature of 125°F to 130°F (Medium-Rare to Medium). For Indian Rawas, you can go slightly higher 140°F as it has a firmer structure.
- The Pan Matters: If you have a cast-iron skillet, use it. If not, a heavy-bottomed non-stick pan works perfectly.
Pairing: Serve this with char grilled exotic vegetables and potato wedges.
๐ Nutritional Value
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Protein | 36 g |
| Fat | 25 g |
| Carbohydrates | 0 g |
Course: Main Course | Cuisine: Continental
Frequently Asked Questions
1. Salmon fish ko Hindi mein kya kahate hain?
Salmon fish ko Hindi mein Rawas (เคฐเคตाเคธ) kaha jata hai. Halanki, asli Atlantic Salmon (jo gulabi rang ki
hoti hai) aur Indian Salmon (Rawas) mein antar hota hai, lekin bazaar mein ye
isi naam se mashhoor hai.
2. Is Salmon fish available in India?
Yes, Salmon is widely available in India. You can find fresh Indian
Salmon (Rawas) in coastal fish markets like Mumbai, Kochi, and Kolkata.
The Pink Atlantic Salmon is usually imported and available at premium
supermarkets, gourmet meat shops, and high-end hotels like the Radisson.
3. Does Salmon fish have bones?
Yes, Salmon has a central backbone and smaller "pin bones"
along its lateral line. In a professional kitchen, we always
"de-bone" the fillets using fish tweezers before cooking to ensure a
fine-dining experience for our guests.
4. Is Salmon a freshwater fish?
Salmon is anadromous, meaning it is born in freshwater, spends most
of its life in the saltwater ocean, and then returns to freshwater to spawn.
This unique life cycle is what gives it such a high fat and nutrient content.
5. Why is Salmon fish so expensive?
Atlantic Salmon is expensive in India because it is imported,
requiring specialized cold-chain logistics to keep it fresh during flights from
Norway or Scotland. Additionally, its high demand as a "superfood"
and its rich Omega-3 content drive up the market price.
6. How much protein is in Salmon fish?
Salmon is an excellent protein source. A 100g serving of cooked Salmon
provides approximately 20g to 25g of high-quality protein, making it a
favorite for fitness enthusiasts and chefs alike.
7. Salmon fish found in which country?
The best quality Atlantic Salmon comes from cold-water countries
like Norway, Scotland, Canada, and Chile. The Indian variety (Rawas) is
found in the Indian Ocean, specifically along the western and eastern
coasts of India.
8. Is Salmon fish good for health?
Absolutely. It is one of the healthiest proteins on the planet. It is
rich in Omega-3 fatty acids, which are vital for heart health, brain
function, and reducing joint inflammation.
Chef's Final Tip:
How to cook Salmon Indian Style?
If you are cooking Salmon at home, I recommend a Tawa Fry with a ginger-garlic paste, kashmiri red chili, and a squeeze of lime. Because Salmon is oily, it carries spices beautifully without losing its own flavor.
Salmon carries Indian spices beautifully. For more inspiration on spicy coastal coatings, look at my signature Prawns Koliwada or my simple, crispy Fish Fry method that works for almost any seafood."
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!