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. 黑午鱼是名副其实的笨珍“鱼王”，深受新加坡人喜爱。它含有丰富的鱼油，所以市场价格高。它味道清淡，肉质柔软，也因此常常用来清蒸。笨珍野生的黑午鱼有别于来自其他海域的黑午鱼，它的口味更加清甜，绝对值得你一试。

Chinese Name(s): 黑午 / 顺风

Local Name(s): Kurau

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour:  Mild 清淡

Texture: Tender 柔软

Cooking Method: Steam 蒸

Weight Loss after cleaning (whole fish): 15-20%

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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. 黑午鱼（顺风）Shun Hok，也称笨珍最贵的鱼，是笨珍较稀有的海鱼，比起一般的白午更来得难找。 肉质比一般白午来得鲜甜，鱼肉味更加香厚，是柔佛各地人经常竞争抢购的鱼种。 黑午的须有5条，比起白午的4条。