Indian Threadfin / 黑午
Indian Threadfin is known as the “Fish King” in Pontian, it is super popular among Singaporeans too! It is rich in fish oil and the price is always high in the market. It is mild in flavour, tender in texture and it is mostly served steamed. Indian Threadfin from Pontian has a unique sweet flavour that cannot be found elsewhere and it is definitely worth a try.
Chinese Name(s): 黑午 / 顺风
Local Name(s): Kurau
Type: Wild Caught
Cooking Method: Steam
Weight Loss after cleaning (whole fish): 15-20%
Caution: Customized cutting is NOT available.
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
The indian threadfin is a highly priced fish in Pontian, with its flaky white texture, usually weighing around 5kg
The easiest way to tell an Indian threadfin is the count the threadlike rays which are found just under the pectoral fins. There should be five in the Indian threadfin as compared to four with the “Peh Ngor” or four finger threadfin. These two varieties are the ones that are commonly seen at the market. The Indian fhreadfin is usually the bigger of the two although you do sometime see juvenile Indian threadfins on sale. The Hokkiens call the small threadfins ngor her soong which can refer to either the Indian or four finger threadfin, although it is more common to find small table sized four finger threadfin.