Jump to Your Fish

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)

Detailed Fish Guide: Names, Taste & Chef's Tips

Every fish below has its own identity in the market, in the kitchen, and on the plate. In my 15 years of professional cooking, I have handled every one of these — from cleaning to plating. Here is what you actually need to know about each one.

Single Bone Fish in India: The Family-Friendly Guide

One of the most common questions from home cooks and hotel guests alike: "Which fish has the least bones?" After 13 years in professional kitchens, here is my definitive answer — categorised by bone structure so you can make the right choice every time.

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

Q: What is Surmai fish called in English?

A: Surmai is called King Mackerel or Indo-Pacific Seer Fish in English. In Tamil Nadu it is known as Vanjaram, in Kerala as Neymeen, and in Goa as Iswan. Note that Surmai (King Mackerel) is a different and larger fish than Bangda (Indian Mackerel), despite both carrying the "mackerel" name.

Q: What is Bangda fish called in English?

A: Bangda is called Indian Mackerel in English. Its scientific name is Rastrelliger kanagurta. It is a smaller fish than Surmai with fine pin-bones — which is why it is always deep-fried or tawa-fried in Indian cooking.

Q: What is Tuna fish called in Marathi?

A: Tuna is called Kupa (कुपा) in Marathi. In Konkani it is also called Kupa or Baleya, in Tamil it is Soorai, and in Malayalam it is Choora.

Q: What is Tuna fish called in Konkani?

A: In Konkani, Tuna is called Kupa or Baleya. The name Kupa is shared with Marathi, as both languages are spoken across coastal Maharashtra and Goa where this fish is commonly sold.

Q: Which Indian fish has the least bones?

A: Surmai (King Mackerel) has the fewest bones among popular Indian sea fish — just a single thick central bone that lifts out cleanly after cooking. Rawas (Indian Salmon) and Tuna (Kupa) are also excellent choices. For a whole fish, Pomfret (Paplet) is the easiest to eat due to its flat skeletal structure.

Q: What are single bone fish names in India?

A: The best single bone or low-bone fish in India are Surmai (King Mackerel), Rawas (Indian Salmon), Tuna (Kupa) and Pomfret (Paplet). These are my first recommendations for families with children or anyone who dislikes dealing with fish bones.

Q: What is Pomfret called in Tamil?

A: Pomfret is called Vavval (வாவல்) in Tamil. In Malayalam it is Avoli, in Telugu it is Chanduva, in Bengali it is Rup Chanda, and in Konkani it is Paplet or Sagoti.

Q: What is Surmai called in Tamil?

A: Surmai is called Vanjaram (வஞ்சரம்) in Tamil. The Vanjaram variety from Tamil Nadu waters is considered the finest and most expensive Surmai in all of India, commanding a premium price even at the wholesale level.

Q: Does Bangda fish have many bones?

A: Yes. Bangda (Indian Mackerel) has fine pin-bones running along the center of the fish. This is why it is traditionally deep-fried or tawa-fried until completely crisp — the high heat makes the smaller bones brittle and safe to eat. Never steam or gently cook Bangda as the bones remain a problem.

Q: What is Mandeli fish called in English?

A: Mandeli is called Indian Anchovies in English. In Tamil it is Nethili, in Malayalam it is Netholi, in Hindi it is Natholi, and in Kannada it is Bolingai. It is the same family as the anchovies used in international cuisine but the Indian variety is larger and meatier.

Q: What is Boi fish called in English?

A: Boi fish is called Grey Mullet or Striped Mullet in English. It is found along the Konkan coast and in estuaries across Maharashtra and Goa. In Konkani it is called Boi or Shevto, and in Tamil it is known as Madavai.

Q: What is Katla fish called in Marathi?

A: Katla fish is called Katla (कटला) in Marathi — the same name used across most Indian languages. In English it is called Catla or Indian Carp. It is one of the most widely eaten freshwater fish in India, especially in Bengal, Bihar, UP and Odisha where it is a daily staple.