DEBON’S FRESH COASTAL CATCH

The onset of winter always brings with it our cravings for seafood. No wonder these are the best months to indulge in your favorite catch - be it Surmai, Pomfret, or Singara. Packed with Omega-3 and protein, yet light on fat, these seasonal stars are as wholesome as they are delicious. The crisp winter air pairs perfectly with the aroma of freshly grilled or fried fish - making every bite a comforting, flavorful delight.

“From river to coast, our trio of favorites brings the best of both worlds.”

The Debon Surmai is buttery and prized for its firm texture and rich, meaty flavor  - a true seafood star, perfect for grills and tandoori plates. Debon Pomfret, delicate with its melt-in-the-mouth sweetness, shines in pan-fries and festive feasts. And the freshwater Debon Singara, clean and tender after the monsoon, offers a subtle sweetness that celebrates the rivers of North India. Together, they capture the essence of India’s finest waters - fresh, flavorful, and in season.

Surmai, also known as King Mackerel, is one of the most loved and premium sea fish across India.

Known for its firm texture and mild, meaty flavor, it’s a rich source of Omega-3 fatty acids, lean protein, and essential vitamins that support heart and brain health.

Low in fat and easy to digest, Surmai makes for a wholesome addition to winter meals. Whether pan-fried with Indian spices, grilled with lemon and herbs, or cooked in a tangy coastal curry, this versatile fish never fails to impress both traditional and modern palates.

Marination and cooking Tip: Debon Surmai, with its firm, meaty texture, is perfect for quick, flavorful cooking. Always start with a light marination of lemon, turmeric, and spices to enhance its natural taste. Since the fish cooks fast, avoid overcooking to keep it juicy and tender.

 It tastes best when grilled, pan-seared, or tawa-fried, allowing the outer layer to crisp up while the inside stays moist.

 A dash of fresh lime or a coconut-based sauce complements its rich flavor beautifully, making every bite wholesome and satisfying.

Here's a quick and easy Surmai recipe

Prep time: 10 mins | Cook time: 10 mins | Serves: 2

Quick Tawa Surmai Fry

Ingredients
• 2 Debon Surmai (seer fish) slices
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tbsp rice flour (for crispiness)
• Salt to taste
• 2 tbsp oil for shallow frying
Method

1. Marinate:
   In a bowl, mix lemon juice, turmeric, red chilli, ginger-garlic paste, coriander powder, rice flour, and salt.
   Coat the Surmai slices well and let them rest for 15–20 minutes.
2. Cook:
   Heat oil on a tawa or pan over medium flame.
   Place the marinated fish and cook each side for 3–4 minutes, until golden brown and crisp.
3. Serve:
   Garnish with lemon wedges and onion rings.
   Serve hot with mint chutney or steamed rice.

Debon Tip: Add a pinch of crushed ajwain or curry leaves to the oil for a restaurant-style aroma. 
From winter cravings to weekend feasts, Debon brings you the best of the waters - fresh, flavorful, and ready to cook. Because great seafood begins with great quality, and that’s what makes every Debon bite unforgettable.

-By Akanksha Rajora