Fishermen. Catching a huge school of mackerel.

Описание: #fishing #shortvideo # #shortvideo #fishing #fish
When we talk about Indian Mackerel, we're talking about a "star" of the Indian Ocean. In English, it's called Indian Mackerel (scientific name: Rastrelliger kanagurta).

In India, depending on the region, it has familiar names such as: Bangda (Hindi), Ayala (Malayalam), or Bangude (Tulu).

Below are the characteristics that make this fish a staple in Indian fishermen's meals:

1. Identifying Characteristics

Appearance: Long, slender body, slightly flattened on the sides. The back is silvery green with faint black spots running lengthwise, the belly is shimmering silvery white.

Size: Usually quite small, averaging 20cm to 25cm.

Fish Meat: Darker in color than striped mackerel or barracuda. ​​The meat is very fatty, tender, and has an extremely rich flavor due to its high oil content.

2. Why are Indians so obsessed with this fish?

It's no coincidence that Indian mackerel appears on most dinner tables, from casual eateries to restaurants:

Health: It's a rich source of Omega-3 and protein, helping fishermen maintain stamina at sea.

Affordability: Compared to King Mackerel (Surmai), Indian mackerel is more affordable, suitable for the majority of people.

Flavor absorption: Due to its fatty and tender flesh, this fish absorbs strong spices like chili, turmeric, and tamarind extremely well.

3. Timeless Delicacies from Indian Mackerel

If you have the chance to visit the Indian coast, don't miss:

Bangda Fry (Fried Mackerel): The fish is split in half, marinated in a vibrant red spice blend (chili, turmeric, ginger, garlic), and then deep-fried in coconut oil. The outer layer is spicy, while the inside remains juicy.

Bangda Uddamethi: A signature Goa curry, using fenugreek seeds (methi) and pepper to create a delicate aroma that pairs perfectly with rice.

Grilled mackerel wrapped in banana leaves: Fishermen often wrap seasoned mackerel in banana leaves and grill it over charcoal right on the beach.
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