Surmai, Rawas, Pomfret or Dhotar: Which Fish Should I Buy?

When you are standing at a seafood counter trying to choose between Surmai, Rawas, pomfret and Dhotar, it is tempting to ask:

Which one is best?

That is usually the wrong question.

Each fish brings a different combination of texture, size, bone structure, cut options and cooking behaviour. The better choice depends on what you are making and how you want the fish to eat.

A thick fish steak for the grill calls for different qualities from a whole fish for shallow frying. A curry needs something that can hold together in sauce. A quick weekday meal may favour a convenient fillet.

There is also an important naming issue.

Surmai and Dhotar are market names that can cover more than one species, so the exact fish behind the name should be confirmed when species identification matters. Pomfret and Rawas are more straightforward in the scientific literature, although common names can still vary between regions.

So rather than ranking four fish from “best” to “worst”, let us look at what each one is particularly useful for.

The quick comparison

This is not a quality ranking.

It is a cooking and buying guide.

The easiest way to decide is to start with what you are cooking.

“I want to grill fish.”

Start with Surmai or Rawas if you want a substantial steak or thick portion.

Their firm texture makes them practical for direct heat.

A thick portion is easier to turn and less likely to fall apart than a fragile thin fillet.

Pomfret is also an excellent option when you want to grill the fish whole.

Dhotar can work as well when the particular fish and cut have suitably firm flesh.

Best starting choices

For thick steaks: Surmai or Rawas

For whole fish: pomfret

For a local firm fish: Dhotar-type fish

The cut matters almost as much as the fish.

For BBQ, look for fish that can tolerate high surface heat and handling.

Surmai

A natural candidate for substantial BBQ portions because thick cuts are easy to manage.

Rawas

Another strong choice for thick steaks and substantial portions.

Pomfret

Excellent when cooked whole, particularly where presentation is part of the meal.

Dhotar

Can work well when you have a sturdy portion suitable for direct heat.

With charcoal, remember that “BBQ” is not one single technique. Direct heat, indirect heat, skewering and cooking over different charcoal zones produce different results.

This is where cut and firmness become especially important.

For a curry that needs the fish to remain in recognisable pieces, start with a firm fish in a reasonably thick cut.

Rawas

A strong choice for substantial curry portions.

Thick steaks or slices can remain together well when handled gently.

Dhotar

A useful option for South Asian-style curries when the particular fish has sufficiently firm flesh.

Because Dhotar is a market category rather than one guaranteed species, avoid pretending every Dhotar portion behaves identically.

Surmai

Also works well when cut into appropriate portions.

Its firm texture makes it practical for curries where you want substantial pieces.

Pomfret

Can certainly be used in curry, although whole pomfret is particularly associated with preparations where the fish remains intact.

Good general rule

For curry:

firm fish + appropriately thick cut + minimal stirring

That combination matters more than choosing a fish because someone called it “the best curry fish.”

Frying depends heavily on the type of fry.

Thin masala fry

A manageable slice or fillet with enough surface area for seasoning can work very well.

Surmai, Dhotar-type fish and other firm market fish can be useful choices.

Whole shallow-fried fish

This is where pomfret becomes especially attractive.

Its compact body is convenient for whole-fish preparation.

Both white and black pomfret can be cooked this way.

Thick pan-fried portion

A substantial Surmai or Rawas cut can work well, provided the heat is controlled.

The thicker the fish, the more important it becomes to avoid excessive heat that browns the outside before the centre cooks.

Fish fingers

Forget the market name.

Choose a boneless fillet with firm enough flesh to cut into uniform pieces.

The preparation matters more than whether the original fish was Surmai, Rawas or another suitable species.

Then pomfret deserves serious consideration.

White pomfret and black pomfret both lend themselves naturally to whole-fish cooking.

The fish retains its shape, skin and central structure.

This works particularly well for:

Whole fish also gives you more visual information when buying than a highly processed fillet.

That can be useful when you’re trying to understand what you’re actually buying.

Start with Rawas or Surmai.

These fish are particularly useful when you want a substantial portion rather than a thin delicate fillet.

Rawas

Rawas is well suited to thick steaks and substantial cuts.

It is often chosen for grilling, BBQ, pan cooking and curry.

Surmai

Surmai is also a strong option where you want firm portions for grilling, frying or curry.

The exact species behind the market name may vary, so a verified species identification is preferable when that information is available.

A properly prepared fillet can make any suitable fish easier to cook.

The cut removes much of the work.

Instead of deciding only between four species, ask for:

a firm fillet

with:

the skin on or off

and:

bones removed if required.

For a beginner, this can be more useful than obsessing over which species is supposed to be “easiest.”

A simple piece of fish in the right shape is often more forgiving than a difficult cut of a supposedly ideal species.

This is primarily a cutting question.

A whole fish will have its natural skeleton.

A steak usually includes part of the central bone.

A fillet has the backbone removed but may retain pin bones.

A boneless fillet has undergone additional bone removal.

So instead of asking:

“Which fish has the fewest bones?”

ask:

“Which fish can I get as a properly prepared boneless fillet?”

That is much more useful.

Bone convenience depends on the fish and the preparation.

This is where you should be careful with absolute rankings.

There is no universal scientific scale saying:

Pomfret = mild

Surmai = medium

Rawas = strong

and so on.

Perceived flavour depends on the species, fat content, freshness, handling, cooking method and seasoning.

A fish that smells strongly unpleasant may simply have been poorly handled.

So if you want a generally delicate seafood experience, consider a mild, clean-tasting fish with appropriate handling, rather than relying on a rigid species ranking.

Pomfret is often a practical candidate for people who want a more delicate whole-fish preparation.

Here the cooking method matters again.

Oily fish tend to produce a different flavour experience from very lean white fish.

Surmai is often chosen for its substantial character and works well with strong masalas, grilling and BBQ.

Mackerel is an even clearer example of a strongly flavoured oily fish, although it sits outside this particular four-fish comparison.

The important lesson is:

strong flavour and strong smell are not the same thing.

A fresh fish should still have a fresh, mild smell.

There is no single best answer.

Think about what your family values.

For presentation

Choose:

whole pomfret

For substantial individual portions

Choose:

Rawas or Surmai steaks

For an easy eating experience

Choose:

a properly prepared boneless fillet

For curry

Choose:

a firm fish in thick slices or steaks

For frying

Choose:

a manageable slice, fillet or whole fish depending on the style

The right fish is the one that makes the meal easier to cook and easier to eat.

This is probably the most useful comparison if you want substantial portions.

Surmai

Surmai is a market name generally associated with seerfish and Spanish-mackerel-type fish.

Its exact species should be confirmed rather than assumed.

In cooking, it is particularly useful for:

It works especially well when you want a substantial steak or slice.

Rawas

Rawas is commonly identified as Eleutheronema tetradactylum, the fourfinger threadfin.

It is often sold under the common description Indian salmon, but it is not Atlantic salmon.

Rawas is also useful for:

Which one should you choose?

If the goal is a substantial grilled or curried portion, both can work very well.

Your decision may come down more to the exact cut and the fish available than to a universal species ranking.

These are genuinely different species.

White pomfret: Pampus argenteus

Black pomfret: Parastromateus niger

Both can be cooked whole.

White pomfret is particularly familiar as white paplet in South Asian markets.

Black pomfret is commonly known as black paplet or Kala Paplet in Pakistani usage.

Which should you choose?

Choose based on:

size

presentation

preferred texture

availability

and:

how you intend to cook it

Do not choose on the assumption that one is scientifically “better.”

They are simply different fish.

These are quite different categories.

Surmai refers broadly to seerfish-type fish.

Dhotar is a local market label associated with several grunter-type fishes in the genus Pomadasys.

That makes Dhotar less precise as a scientific designation.

For cooking:

Surmai is a strong candidate for steaks, grilling, BBQ and frying.

Dhotar-type fish are particularly useful when you want a firm white fish for frying or curry.

But the actual fish behind the name matters.

This is why a seafood business should verify species identity rather than assuming the market name settles the question.

These are very different cooking experiences.

Rawas

Better suited to:

thick steaks

substantial fillets

grilling

BBQ

curry

Pomfret

Particularly suited to:

whole fish

shallow frying

grilling

baking

If you want a large substantial steak for a barbecue, Rawas is a natural choice.

If you want to place a whole fish on the table, pomfret may make more sense.

Rather than ranking them, think about the format.

Thick steak: Surmai or Rawas

Whole fish: pomfret

Firm local white fish: Dhotar-type fish

The key is that thickness determines grilling behaviour.

A thin fillet can dry out before it develops a good exterior.

A thick steak can handle more gradual cooking.

Again, start with the style.

Whole shallow fry: pomfret

Masala slices: Surmai or suitable Dhotar-type fish

Thick fried portions: Rawas or Surmai

Fish fingers: boneless fillet

There is no reason to choose a fish simply because a list on the internet calls it “the best frying fish.”

Choose the cut and texture that suit the fry.

For a curry where you want the fish to remain intact:

Rawas

Surmai

Dhotar-type fish

grouper-type fish

cobia

and other firm fish can all make sense.

The fish is only part of the equation.

Use an appropriately thick cut and avoid excessive stirring.

A boneless fillet of a firm fish is usually the simplest starting point.

Why?

Because you remove several variables at once:

That does not mean whole fish are difficult.

It simply means a prepared fillet lowers the number of things you need to manage.

If the BBQ is built around thick portions:

Rawas or Surmai

If the BBQ is built around a whole fish:

pomfret

If you want a sturdy local white fish:

Dhotar-type fish

The main variables remain thickness and structural strength.

Do not make your choice solely on claims that one fish is “mild” and another is “strong.”

Flavour comes from more than species.

It is influenced by:

A well-handled fish with a relatively mild character can become intensely flavoured through a spice-heavy marinade and charcoal cooking.

The same fish cooked gently with salt and a little oil can taste much more delicate.

No matter which of these fish you choose, freshness still matters.

For whole fish, look for:

clear, shiny eyes

firm flesh

normal-looking gills without an objectionable smell

fresh, mild odour

proper refrigeration or icing

For portions and fillets, look for:

firm flesh

clean surfaces

no strong sour, rancid or ammonia-like smell

Do not rely on one visual sign.

And remember:

freshness does not guarantee safety.

Proper temperature control and handling remain essential.

That is not automatically a negative.

Previously frozen seafood can have a somewhat different texture and appearance from seafood that has never been frozen.

That difference does not mean it is spoiled.

Ask about the seafood’s storage history when it matters.

And when cooking a previously frozen fillet, dry the surface carefully before frying or grilling because excess moisture can interfere with browning.

Here is the simplest way to think about it.

Whole fish

Choose when you want:

presentation + traditional cooking + skin + natural structure

Slices

Choose when you want:

curry + shallow frying + strong seasoning

Steaks

Choose when you want:

grilling + BBQ + pan cooking + substantial portions

Fillets

Choose when you want:

convenience + portion control + simple cooking

Boneless fillets

Choose when you want:

maximum convenience and easier eating

The cut can change the experience as much as the species.

Do not start with a blanket rule such as “one kilogram of fish feeds four.”

That depends on what you are buying.

A kilogram of whole fish contains substantially more bone, head and trimming than a kilogram of boneless fillets.

So begin with the desired edible portion, then account for the cut.

This is particularly important when comparing whole pomfret with fillets or Rawas steaks with boneless portions.

Gross weight and edible weight are not the same thing.

Instead of walking into a market with a fixed idea that one fish is the best, work through three questions.

1. What am I cooking?

Fry?

Curry?

Grill?

BBQ?

Bake?

2. How do I want to eat it?

Whole?

Bone-in?

Fillet?

Boneless?

3. What texture do I want?

Delicate?

Firm?

Substantial?

That gets you much closer to the right fish than a generic ranking ever will.

Choose Surmai when you want a firm, substantial fish for grilling, BBQ, frying or curry.

Choose Rawas when you want a substantial fish that works especially well as thick steaks or portions for grilling, pan cooking or curry.

Choose white or black pomfret when you want a compact whole fish that lends itself naturally to frying, grilling or baking.

Choose Dhotar-type fish when you want a firm local fish that can work particularly well in frying or curry, while remembering that Dhotar is a market name and not a guaranteed single species.

And if you are still undecided, start with the dish rather than the fish.

The best fish is the one whose texture, cut and size fit the meal you are actually cooking.