Red Snapper / Kevoji
Price Not Announced
Red Snapper / Chempalli/ Rane
Scientific Name: Lutjanus argentimaculatus
The most common snapper available in the west coast having medium firm meat and excellent taste, great to fry or roast. It is low in fat and a good source of vitamin B6, potassium and phosphorous.
Whole : Fresh fish washed and packed as a whole.
Fillet : Meat from the lateral sides of the fish is chopped and packed as boneless pieces. You will receive 2 pieces of boneless meat from each fish.
Curry cut: Meat is chopped into small pieces which are ready to cook mainly for curry and fish tikka.