Lane Snapper (Kanulcha, Chayan)
₨ 1350
Lane Snapper, also known as Kanulcha or Chayan, is a highly regarded fish prized for its delicate, sweet flavor and firm, succulent texture. Rich in high-quality protein and essential vitamins, this fish makes a nutritious addition to any meal.
The size you get: Approx 200 gram to 1 kg per fish
Note: all our seafood prices are based on the weight before cleaning or cutting. The final weight at delivery will depend on the type of cut or preparation you select
Introduction:
Lane Snapper, also known as Kanulcha or Chayan, is a highly regarded fish prized for its delicate, sweet flavor and firm, succulent texture. Rich in high-quality protein and essential vitamins, this fish makes a nutritious addition to any meal. Lane Snapper is highly versatile and adapts well to various cooking methods, including grilling, baking, and frying. Its ability to absorb flavors makes it a favorite for marinades and spice blends. Enjoy the exceptional taste and health benefits of Lane Snapper, and elevate your dining experience with this exquisite seafood choice!
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Cooking Preference:
This fish is ideal for delicate recipes that highlight its subtle flavor. Skinless fillets fry beautifully in a little olive oil, especially when lightly dusted with rice flour to help them stay intact. It’s best to use minimal seasoning to ensure the fish’s excellent taste shines through. While fillets can hold together for light poaching or frying, boiling in soup may cause them to break apart into crumbs.
Health benefits:
- Promotes Heart Health
- Aids in Blood Pressure Reduction
- Boosts Immune System Function
- Strengthens Bones
- Enhances Skin and Hair Health
Different Names:
- English Name: Lane Snapper
- Local Name: Kanulcha
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Cutting Preference:
They are preferred to be cut as whole (gutted), headless (gutted), and boneless fillets. While the skin has no strong or off-putting flavor, it shrinks significantly during cooking, so it is typically removed. The skin is thin yet sturdy, allowing for easy removal using the long knife and cutting board method. Additionally, the skin can be added to the pot when making stock for added flavor.
Approx yield percentage:
- Whole: 100%
- Gutted: 80%
- Headless and Gutted: 55%
- Slices: 55%
- Boneless: 36%
| Cutting Option | Boneless Biscuits, Boneless Fillet, Boneless Fingers, Headless & Gutted, Slices with Skin & Center Bone, Whole ( Gutted ), Whole ( Uncleaned ), Whole but Head Removed |
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