When it comes to seafood in South India, few names are as popular and versatile as Pandugappa—also known as Barramundi, Bhetki, or Lates calcarifer. Whether you’re enjoying a spicy curry in Andhra Pradesh or a grilled fillet in a continental restaurant, Pandugappa is a star on the plate. But a common question still lingers:
Is Pandugappa a sea fish or a river fish?
The answer is fascinating because Pandugappa is both. That’s right—Pandugappa is a euryhaline species, which means it can thrive in both freshwater and saltwater environments.
Let’s explore this in detail.
🌊 A Fish That Adapts: Euryhaline Nature of Pandugappa
Scientifically known as Lates calcarifer, Pandugappa is part of a unique group of fish that can survive and grow in various salinities. It is found in:
Seawater (Marine environments): Coastal regions, estuaries, and lagoons
Brackish water: Where river water meets the sea (estuaries, backwaters)
Freshwater (River environments): Rivers, lakes, ponds, and man-made reservoirs
This amazing adaptability allows Pandugappa to be farmed or caught from both marine and inland water sources.
📍 Where is Pandugappa Commonly Found?
In India, you’ll find Pandugappa:
Along the east and west coasts, especially in states like Tamil Nadu, Andhra Pradesh, Odisha, and Kerala
In estuaries and deltas—such as the Krishna and Godavari river mouths
In freshwater reservoirs and fish farms (aquaculture) in Telangana, Andhra Pradesh, and West Bengal
This flexible habitat is one of the reasons why it is widely cultivated and accessible in multiple regions.
🐟 Wild-Caught vs. Farm-Raised Pandugappa
🐚 Wild-Caught (Sea & Estuarine) Pandugappa:
Often found in coastal waters and estuaries
Tends to have a stronger flavor and firmer texture
Slightly more expensive due to lower availability
💧 Farm-Raised (Freshwater) Pandugappa:
Cultivated in controlled pond environments
Mild taste, more consistent in size
Easily available in local fish markets and online
Both versions are healthy and tasty, but the wild-caught variety is usually preferred by seafood purists for its natural diet and firmer flesh.
🥗 Does the Habitat Affect Its Nutritional Value?
To some extent, yes. While both wild and farmed Pandugappa are rich in:
Protein
Omega-3 fatty acids
Vitamin D, B12
Minerals like selenium and zinc
Wild-caught fish might have a slightly higher omega-3 content due to a more natural diet. However, most farmed Pandugappa today is raised with good practices and is considered safe and nutritious.
💡 Fun Fact
In Telugu, the name Pandugappa Chepa is often associated with premium quality, tender fish meat, and a low-bone structure—making it ideal for curries, fries, or grills.
👨🍳 Cooking Uses in Both Types
Regardless of whether it’s caught in the sea or river, Pandugappa is used in:
Andhra-style fish curry (with tamarind and masala)
Spicy fish fry (with turmeric, chili, and garlic)
Grilled or steamed recipes in continental dishes
Fish pickles (chepa avakaya) for long-term storage
📝 Final Thoughts
So, is Pandugappa a sea fish or a river fish? The answer is both.
Its ability to adapt to different water types—marine, brackish, and freshwater—makes it a versatile and sustainable choice for seafood lovers. Whether wild-caught from coastal estuaries or farm-raised in inland ponds, Pandugappa offers incredible taste, texture, and nutrition.
So next time you’re buying or cooking this popular fish, you’ll know that it doesn’t just taste great—it also comes with a fascinating ecological story!
💬 Have you tried sea-caught and freshwater Pandugappa? Which one do you prefer? Share your experience below!