India’s diverse coastline, rivers, and lakes are home to an array of fish species, ranging from affordable everyday catches to luxury fish enjoyed by connoisseurs. While most common fish like rohu, mackerel, and catla are relatively affordable, there are several premium fish varieties that command sky-high prices in the market.
In this blog, we’ll take a deep dive into the world of costly fish in India, exploring the species that are considered a delicacy and why they are so highly priced.
🏆 The Costliest Fish in India: Chilean Sea Bass (Patagonian Toothfish)
The Chilean Sea Bass, also known as Patagonian Toothfish, is by far the most expensive fish in India. Prized for its rich flavor, tender texture, and delicate meat, this fish is a luxury item available primarily at high-end seafood markets and five-star restaurants.
Price Range:
₹3,000 – ₹5,000 per kilogram (depending on the quality and market)
Why Is It So Expensive?
Rare and hard to catch: The Patagonian Toothfish is primarily found in the cold, deep waters of the Southern Ocean, near Antarctica, making it difficult to source. Only a few specialized fisheries are authorized to catch it, which increases its exclusivity.
International demand: With its global popularity, especially in fine-dining restaurants, the Chilean Sea Bass is also highly sought after outside India. Its limited availability and the logistics of transporting it fresh contribute to the high price.
Delicate taste and texture: Known for its buttery texture, mild taste, and ability to absorb various spices and seasonings, Chilean Sea Bass is favored for gourmet dishes.
Culinary Uses:
Grilled, seared, or pan-fried with a rich sauce
Baked with herbs, butter, and garlic
Served as filets in sophisticated platters
🐠 Pomfret (Vara, Surmai)
Pomfret, known as Vara in some regions of India, is another premium fish that commands a high price, especially when sourced fresh.
Price Range:
₹800 – ₹1,500 per kilogram (depending on the size and market)
Why Is It So Expensive?
Demand from coastal areas: Pomfret is highly valued, especially in coastal regions of Maharashtra, Goa, and Kerala. The fish is in great demand for its sweet and mild flavor.
Limited availability: It is primarily available fresh and is mostly consumed locally, but with growing demand from urban areas and restaurants, prices tend to spike.
Delicate and versatile: Pomfret is often chosen for grilled, fried, or steamed preparations due to its soft, flaky texture and mild flavor.
Culinary Uses:
Pomfret fry—a coastal delicacy
Pomfret curry with coconut or tamarind
Grilled with a lemon-butter marinade
🐟 King Fish (Surmai, Vanjaram)
Known as Vanjaram in Tamil Nadu, Surmai in Maharashtra, and King Fish in other regions, this prized fish is considered one of the most expensive in India.
Price Range:
₹800 – ₹2,000 per kilogram (depending on the region and season)
Why Is It So Expensive?
Size and quality: King fish is prized for its firm and meaty texture, making it an ideal choice for fillets and steaks. The fish grows large, and larger fish tend to fetch higher prices due to their flesh quantity and premium quality.
Demand in high-end restaurants: It is a favorite in restaurants and luxury hotels due to its mild taste and suitability for a variety of cooking methods, such as grilling, frying, and in curries.
Seasonal variations: Prices fluctuate significantly depending on seasonality and availability, often peaking during the festive or holiday season.
Culinary Uses:
Grilled or tandoori-style with spices
King fish curry with coconut and spices
Surmai fry—crispy and flavorful, perfect for snacks
🐠 Rohu (Labeo Rohita)
Rohu, a freshwater fish found in Indian rivers like the Ganges, Mahanadi, and Godavari, is a staple in Bengali and North Indian households. Although it’s not as expensive as some of the oceanic fish varieties, it can still fetch a premium price in select markets.
Price Range:
₹400 – ₹1,200 per kilogram (depending on size, season, and location)
Why Is It So Expensive?
Demand for high-quality, fresh fish: Fresh Rohu, particularly from major river systems, is in high demand, especially for traditional curries and special occasions.
Size and weight: Larger Rohu fish with fewer bones are sold at premium prices in the market.
Regional availability: Prices are usually higher in regions that don’t have easy access to freshwater rivers.
Culinary Uses:
Bengali fish curry—Machher Jhol with Rohu
Rohu fry—crispy fried pieces, a popular appetizer
Smoked Rohu—a traditional preparation
🐟 Mahi Mahi (Dorado)
Although not as widely known in all parts of India, Mahi Mahi, or Dorado, is considered a premium fish due to its bright, firm flesh and mild, sweet taste.
Price Range:
₹1,000 – ₹2,000 per kilogram (depending on location)
Why Is It So Expensive?
Imported: Mahi Mahi is often imported from countries like the US and Sri Lanka, and the cost of transportation adds to its price.
Versatility and premium quality: The fish is often used in gourmet restaurants and is perfect for grilling, baking, or making seafood salads.
Culinary Uses:
Grilled with a tropical fruit salsa
Curry with coconut milk and spices
Seared and served as fillets
🌍 Conclusion: Why Are These Fish So Costly?
The cost of fish is influenced by several factors, including rarity, catching methods, transportation costs, and demand. Fish that are more difficult to source or catch, have a limited season, or require specialized preparation tend to cost more.
Chilean Sea Bass leads the pack due to its international popularity, rare catch, and high demand in fine dining.
Pomfret, King Fish, and Rohu remain expensive due to their popularity, delicate taste, and demand in local and regional markets.
Imported fish like Mahi Mahi also come with a higher price tag due to transport costs and limited availability.
While these fish can be pricey, their taste, texture, and nutritional benefits make them worthy of the cost for special occasions or gourmet experiences.
💬 Which of these expensive fish have you tried, and what’s your favorite? Drop a comment below and share your thoughts!