Bakra Fish

Indian Goatfish (Bakra Fish)

Known locally in some regions as Bakra Fish due to the unique, whisker-like barbels on its chin that resemble a goat's beard, this is a premium saltwater delicacy. Also commonly known as Red Mullet or Indian Goatfish, it is prized for its beautiful reddish-orange hue and its refined, delicate flavor.

Best For: Pan-searing, grilling, or deep-frying. Because the meat is firm, it holds up exceptionally well on a Tawa or a charcoal grill. It is also delicious in light, coconut-based coastal curries.

Chef’s Tip: To truly enjoy the unique flavor of Bakra Fish, keep the seasoning simple—just a rub of lemon juice, salt, and black pepper. If you are pan-frying, dust the skin lightly with rice flour; the skin is thin and becomes incredibly crispy, providing a wonderful crunch against the soft meat.