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Cutting Preference
Bombay Bhetki has firm, tender white flesh and a mild flavour. It is particularly suitable for frying because the flesh holds together well. Commercial descriptions of Bhetki also highlight its tender, flaky texture and mild/buttery flavour.
Flesh that is firm and resilient, not mushy. Clean, mild marine/fresh-fish smell—no strong ammonia or sour odour. Flesh should appear moist and naturally translucent, not excessively dry. If buying skin-on pieces, skin should look shiny and intact. Avoid pieces with excessive sliminess, darkening, brown edges or an unpleasant smell. An Indian hotel/culinary specification for Bombay Bhetki describes fresh fish as having shiny grey scales and no foul smell, with Bombay Bhetki fillets commonly being large.
Raw Bombay Bhetki, approximately per 100 g Nutrient Approx. amount Calories ~79 kcal Protein ~15 g Fat ~1 g Carbohydrates ~3 g Calcium ~480 mg Phosphorus ~350 mg Iron ~3 mg These values are for fresh/raw Bhetki, not breaded or fried fish. Therefore, 500 g raw Bhetki would provide roughly 395 kcal and 75 g protein before cooking, although the actual nutritional value varies with the fish and cut. Deep/shallow frying, batter and oil substantially increase the final calories.
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