Introduction

Luckily, the milkfish – Sulemani is the sole living species in the family Chanidae. Milk fish – sulemani is very famous around the world especially in Malaysia, Indonesia, Taiwan, and the Philippines.
The foreigners living in Pakistan constitute a great portion of our milkfish customers. Milkfish was formerly synonymous with eighteen other names owing largely to apparent geographic variations of the type specimens described. However, the credit associated with the presently accepted scientific name of milkfish belongs to Forskal.

Nomenclature

English Name: MilkFish
Local Name: Sulemani & Murri
Scientific Name: Chanos Chanos

Habitat

Milkfish is a sea fish that lives in coastal pelagic, entering estuaries, and brackish waters.

Catching Method

Milkfish is caught using Gillnets.

Physical Attributes

Lower jaw with a small tubercle at the tip, dorsal fin with 2 spines and 13-17 rays, anal fin with 2 spines and 8-10 rays, scales small, lateral line present.

Color

Milkfish has an olive-green back when alive with silvery’ flanks. The dorsal and caudal fins are with dark margins.

Size

On average, the milkfish size range is 20) to ICM grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

MilkFish is preferred for all whole, headless, and slices.

Approx. Cutting Yields

Whole: 100 %
Gutted: 80 %
Headless and Gutted: 65%
Slices: 60 %
Boneless: 38 %

Cooking Preferences

Milkfish is preferred for fry, grill, steam, and curry

Health Benefits

Heart friendly
Lowers Blood Pressure
Improves Immune System
Strengthens the bones
Improves Skin and Hair health