Tuna vs. Surmai: What’s the Real Difference?

One of the most frequent questions I get in the kitchen is: "Chef, can I use Tuna instead of Surmai?" While they may look slightly similar in steak form, they are worlds apart in the pan.

1. The Identification (Kupa vs. Surmai)

Surmai (King Mackerel) is the "King of Fish" in many Indian households. It has a silvery, sleek body and is known for its high fat content. Tuna (Kupa) is a powerhouse of protein. In Indian coastal markets, you will often find "Little Tunny" or "Skipjack Tuna," commonly referred to as Kupa or Kuppa.

2. Taste and Texture Profile

• Surmai: It is naturally oily and has a distinct "fishy" richness. When fried (Tawa Fry), the fat renders out, making the meat incredibly moist.

• Tuna: It is a "lean" red meat. If you overcook it, it becomes dry and "woody." In a professional kitchen, we treat Tuna like a steak—it’s best when the center remains slightly juicy.

The Bone Factor: Which Fish is Family-Friendly?

One of the biggest hurdles for people when buying fish is the fear of "kaante" (bones). In my professional kitchen, we categorize fish by their bone structure to help guests make the right choice.

1. Single Bone Fish (The Easy Choice)

If you are cooking for children or people who are new to eating fish, stick to these:

• Surmai (King Mackerel): It has one thick central bone. Once cooked, the fillets pull away easily, leaving the bone intact.

• Pomfret (Paplet): While it has some side bones, the main skeleton is easy to navigate.

• Tuna (Kupa): Being a large-bodied fish, the bones are large and very easy to spot and remove.

2. The "Fine Bone" Fish (The Flavorful Challenge)

• Bangda (Indian Mackerel): This fish is incredibly nutritious but has a row of fine pin-bones along the center.

• Chef’s Tip: To handle Bangda, I recommend deep-frying or "Khurkhura" style. This makes the smaller bones brittle enough to be eaten or easily separated.

3. The Soft Bone Exception

• Bombil (Bombay Duck): The bones in Bombil are so soft and cartilaginous that they are often eaten along with the meat, especially when the fish is fried crisp. This makes it a favorite for those who hate picking out bones.

• Anchovies: Soft, edible bones when fried

👉 This is why Bangda is traditionally deep-fried and Surmai is pan-fried.

Mandeli (Indian Anchovies): The Crispy Pride of Maharashtra

If you visit any fish market in Mumbai, Pune, or along the Konkan coast, the sight of fresh, silver Mandeli is unmistakable. While globally known as Anchovies, the Indian variety is larger and holds a special place in local Marathi cuisine.

Why Mandeli is a Local Favorite

Mandeli is loved not just for its price, but for its unique "snack-like" quality. Because they are small and have relatively soft bones, they are the perfect candidate for a deep fry that can be eaten almost whole.

• English Name: Indian Anchovies

• Marathi Name: Mandeli (मांदेली)

• Hindi Name: Natholi / Mandeli (नथोली)

The Bone Factor: Can you eat the bones?

Chef’s Verdict: Yes, but only if prepared correctly. When Mandeli is marinated in ginger-garlic paste, coated in rava (semolina), and deep-fried until golden brown, the central bone becomes brittle and safe to consume. This is where the calcium and mineral benefits are concentrated. As I mentioned in the Bone Factor section above, Mandeli is the best exception to the 'no bones' rule because they become crispy and edible when fried.

Chef’s Pro Tip for Cleaning Mandeli

Cleaning these small fish can be tedious, but it is essential for the best flavor:

1. Remove the Head: Simply pinch and pull the head away; the guts usually come out with it.

2. Tail On or Off? For a professional restaurant-style look, I keep the tails on. It acts as a "handle" for the crispy fry.

3. The Wash: Always wash Mandeli in cold water with a pinch of salt and turmeric to remove any "fishy" odor before marinating.

Best Way to Enjoy Mandeli

Mandeli is best served as a side dish with Varan Bhaat (Dal Rice) or as a starter.

Which Fish Is Best for Which Cooking Method? (Chef’s Guide)

In the hotel industry, we follow the "Eyes and Gills" rule:

1. The Eyes: They should be clear, bulging, and shiny. If the eyes are sunken or cloudy, the fish is old.

2. The Gills: Lift the gill cover. They should be bright "cherry red." If they are brownish or grey, walk away.

3. The Flesh: Press the meat with your finger. It should spring back immediately. If your fingerprint stays there, the muscle structure has started to break down.

Mercury Safety: Which Indian Fish is Safest? 

As a Chef, I am often asked about the safety of eating fish daily, especially concerning Mercury levels. In the Indian context, the rule of thumb is: The smaller the fish, the safer it is.

• Low Mercury (Safe for Daily/Weekly Consumption): Bangda (Mackerel), Bombil (Bombay Duck), Mandeli (Anchovies), and Prawns. These have short lifespans and don't accumulate much mercury.

• Moderate Mercury: Surmai (King Mackerel) and Pomfret. These are perfectly safe 1–2 times a week.

• Caution: Large Tuna (Kupa) can have higher mercury levels. I recommend pregnant women and children limit large Tuna to once a week.

Chef’s Tip: Always pair your fish with a squeeze of lemon or a side of Kokum (Aamsul). The Vitamin C and antioxidants help your body process seafood more efficiently.

Chef’s note: This guidance is based on culinary and sourcing experience, not medical advice. If you have specific health conditions, consult a professional.

The Indian Seafood Calendar

In India, seasonality is dictated by the Monsoons.

• June to August: This is the breeding season on the West Coast (Maharashtra/Goa). Fishing is restricted to allow fish populations to recover. During this time, it is best to opt for freshwater fish or dried seafood (Sukha Macchi).

• September to March: Peak season for Surmai and Pomfret. The water is cooler, and the fish have a higher fat content, making them taste much better.

Master the Art of Indian Fish Fry 

Now that you know your fish, it’s time to get into the kitchen. I have developed several restaurant-style recipes that bring out the best in these coastal treasures:

• For the Crisp-Lovers: If you have bought fresh Bangda or Bombil, you must try my Bangda Tawa Fry or my signature Bombil Fry. The secret lies in the rava-rice flour coating.

• The King’s Choice: My Surmai Fry Recipe focuses on a deep-penetrating masala marination that keeps the fish juicy inside.

• Health Conscious? If you want the flavor of the coast without the oil, check out my Tandoori pomfret guide, where I explain how to get that smoky flavor in a home oven.

• Shellfish Special: Don't forget to look at my professional take on Prawns tandoori .

Frequently Asked Questions (FAQ)