The Pandugappa fish, also known scientifically as Lates calcarifer and commonly referred to as Barramundi or Asian sea bass in international markets, is a highly valued fish for both its taste and nutritional value. In India, especially in Telugu-speaking regions like Telangana and Andhra Pradesh, it holds a special place in local cuisines. Known as “Pandugappa Chepa” in Telugu, this fish is not just another seafood item—it’s a cultural and culinary treasure.
As the popularity of Pandugappa continues to rise, many consumers are now asking: “What is the price of Pandugappa fish per kilogram?” The answer, as it turns out, depends on several factors. In this blog, we’ll explore everything from current market prices to what influences these prices, along with tips for buying and why this fish is worth every rupee.
Current Market Price of Pandugappa Fish per Kg
As of April 2025, the price of 1 kg of Pandugappa fish varies significantly depending on factors like location, vendor, processing (cleaned vs. whole), and whether it is wild-caught or farm-raised. Here’s a snapshot of the current pricing:
Local Fish Markets (Telangana/Andhra Pradesh):
Whole fish (uncleaned): ₹600 to ₹800 per kg
Cleaned fish (without head and innards): ₹900 to ₹1,100 per kg
Online Platforms (e.g., Dunzo, FreshToHome):
Steaks or fillets: ₹1,200 to ₹1,500 per kg
Bengali cut (medium pieces with bone): ₹1,100 to ₹1,300 per kg
Government Fisheries (e.g., TSFCFL):
Approx. ₹650 to ₹700 per kg (subject to availability)
Imported/Frozen Pandugappa:
Premium cuts and imported variants can cost anywhere between ₹1,500 to ₹2,000 per kg, especially in metropolitan areas or gourmet seafood stores.
Factors That Affect the Price of Pandugappa Fish
Freshness: Freshly caught fish are more expensive than frozen or preserved ones. The cost of maintaining freshness, including transportation and cold storage, adds to the price.
Wild vs. Farmed: Wild-caught Pandugappa, prized for its natural flavor, generally commands a higher price than its farm-raised counterpart.
Processing: Cleaned and pre-cut fish are more expensive due to the labor involved in preparation. Fish steaks or fillets also lead to some weight loss, which reflects in the higher per kg cost.
Location: Prices are usually lower near coastal areas and higher in inland cities due to transport and storage costs.
Size of the Fish: Larger fish tend to be more expensive per kg because they yield more edible meat and are often considered more desirable.
Seasonal Availability: Like many fish, Pandugappa is seasonal in some areas. During off-seasons, scarcity can drive up prices.
Why Is Pandugappa Fish Expensive?
While the cost may seem high compared to common fish like Rohu or Catla, Pandugappa offers a superior texture, fewer bones, and a mild yet rich flavor that adapts well to various culinary styles—from Indian masalas to continental herbs and sauces.
Additionally, the health benefits are numerous. It is rich in:
Omega-3 fatty acids
High-quality protein
Vitamin D and B12
Selenium and Zinc
These nutritional benefits, combined with culinary flexibility, make it a premium product worth its price.
Culinary Value of Pandugappa Fish
Pandugappa is known for its firm, white flesh and ability to hold up in various cooking methods. Here are some popular dishes made using this fish:
Pandugappa Fry – Crispy and spicy, perfect with rice or as a starter.
Pandugappa Curry – Cooked in tamarind and masala gravy, a favorite in Andhra households.
Grilled Barramundi – With continental herbs and lemon-butter sauce.
Fish Pickle (Chepa Avakaya) – Spicy, long-lasting, and packed with regional flavor.
Where to Buy Pandugappa Fish
Local Wet Markets: Best place for fresh catch. Always ask for the day’s arrival and check the gills (bright red = fresh).
Online Stores: Websites like FreshToHome, Dunzo, and BigBasket provide home delivery of cleaned and cut fish.
Government Outlets: Telangana State Fishermen Cooperative Federation Ltd. (TSFCFL) offers quality fish at subsidized rates.
Tips for Buying Pandugappa Fish
Check Freshness: Eyes should be clear, not cloudy. Flesh should be firm to the touch.
Ask for Cutting Options: If buying from a market, request steaks or medium-sized cuts for ease of cooking.
Beware of Lookalikes: Some cheaper fish are sold as Pandugappa. Ensure you are buying from a trusted source.
Buy Whole for Better Value: Whole fish is usually cheaper. Clean it at home if possible.
Final Thoughts
The Pandugappa fish is not just a delicacy but a symbol of South Indian culinary heritage. With a price tag that may seem steep to some, it’s important to recognize the value it offers—both in taste and health.
Whether you’re planning a Sunday feast, a festive meal, or simply want to include more nutritious seafood in your diet, Pandugappa is a choice you won’t regret. As with any premium product, knowing where to buy and how to buy can help you get the best deal without compromising on quality.
So the next time you visit your local market or scroll through an online seafood store, don’t hesitate to pick up this gem of a fish—even if it means paying a little extra. After all, good food is not an expense; it’s an investment in health and happiness.
Have you tried Pandugappa fish recently? Let us know your favorite way to cook it in the comments below!