Introduction

Flathead or Kukkar fish is a low-cost yet superb table fish, with finely textured flesh. It can also be steamed, poached, pan-fried, or grilled. Many argue that it is the best Arabian sea fish for fish-n-chips.
The sweet flesh, which can tend to dry out slightly with most cooking methods, is moist, flaky, and tender when encased in a light tempura-style batter, and Flathead – Kukkar is served with chips and tartare or mayonnaise.

Flavor Profile

The flesh of flathead is as white and sweet a meat as you can find with a much firmer texture than a channel catfish. Very comparable to lobster when broiled.

Nomenclature

• English Name: Flathead
• Local Name: Kukkar
• Scientific Name: Platycephalidae

Habitat

Flathead is a sea fish that mainly lives in Benthic regions, over sand or coral rubble bottoms.

Catching Method

Flathead is caught using gillnets, and bottom trawls.

Physical Attributes

Flathead fish has Scales on the body. The body is elongated and the head is moderately depressed. Flathead has 3 preopercular spines. It has teeth on the vomer in 2 separate patches.

Color

Flathead is generally grey or brown with a white body below.

Size

On average, the flathead fish ranges from 0.2 kg to 1 kg per fish. However, larger sizes are also occasionally available.

Cutting Preferences

Flathead is preferred for slices, boneless fillets, and boneless fingers

Approx. Cutting Yields

• Whole: 100 %
• Gutted: 80 %
• Headless and Gutted: 60 %
• Slices: 60 %
• Boneless: 37 %

Cooking Preferences

Flathead is preferred to fry and tempura-style fish n chips that are loved by kids.

Health Benefits

• Heart friendly
• Lowers Blood Pressure
• Improves I mmune System
• Strengthens the bones
• Improves Skin and Hair health