Visit to Local Fish

Market
NAME - AFSHA YUSUF KHAN
ROLL NO - 95
CLASS - TYBSC ZOOLOGY
ACKNOWLEGEMENT
We would the students of [Link] would like to

express our sincere gratitude to

PRINCIPAL :- DR. ARVIND UBALE

VICE PRINCIPAL:- SHELKE SIR

ZOOLOGY DEPARTMENT HOD:- P.M. PAGARE

MENTOR:- P.M. PAGARE

For their generousity to share knowledge about

fishes and unwavering dedication to understanding

our zoology were crucial to the success of this

study." It was truly a memorable moment to

remember & witness marines species lively & their

movements interactions etc. Heartfelt of thanks to

all our department & teachers for their guidance

always & anytime.

INDEX
Introduction

Objective

Observation

Conclusion

Reference
INTRODUCTION
A visit to a fish market in is an exciting and lively experience,
offering a glimpse into the city's deep-rooted seafood culture.
As you walk through the bustling market, you are surrounded by
the sights and sounds of fishermen and vendors showcasing a
wide variety of fresh fish. The market is filled with an array of
seafood, including Pomfret, Bombay Duck, Mackerel, Seer Fish,
Golden Anchovy, Rohu, Catla, Indian Salmon, Magur (Walking
Catfish), Chinese Pomfret, Sardines, and Black Pomfret. The
vendors skillfully cut and clean the fish while customers carefully
select the best catch for their meals. The vibrant atmosphere,
coupled with the strong aroma of the sea, makes visiting
Mumbai’s fish market a unique and memorable [Link]
market is not just a place to buy fish; it's a cultural tapestry that
reflects the essence of Mumbai. Conversations flow as freely as
the tides, with vendors shouting out their best prices and
customers engaging in friendly haggling. The energy is
contagious, drawing you into the rhythm of the market life.

Each stall tells a story of tradition and culinary art, with

generations of knowledge passed down through the hands of
those who expertly handle the fresh catch. From the early hours
of the morning, when the market first opens, to the time it winds
down in the late afternoon, there's an unspoken understanding
among all who tread its paths—a shared appreciation for the
bounty of the sea and the hard work of those who bring it to the
table.
OBJECTIVE
Exploration of Seafood Varieties: Identifying and studying
various fish species available in Mumbai’s markets, such as
Pomfret, Bombay Duck, Mackerel, Seer Fish, Golden
Anchovy, Rohu, Catla, Indian Salmon, Walking Catfish,
Chinese Pomfret, Sardines, and Black Pomfret.

Understanding Market Operations: Observing the

interactions between vendors, fishermen, and buyers in the
dynamic environment of the fish market.

Learning about the Supply Chain: Gaining insights into how

fish are caught, transported, and sold to consumers, as well
as the factors affecting seafood pricing.

Interacting with Vendors and Fishermen: Understanding the

challenges faced by those in the fishing industry, including
seasonal availability, demand fluctuations, and regulatory
impacts.

Cultural Significance: Exploring how seafood plays a crucial

role in Mumbai’s culinary traditions and local dishes.
 1

PARASTROMATEUS NIGER
(BLACK POMFRET)

The Black Pomfret (Parastromateus niger), known as Kala Paplet in Hindi, is a

species of marine fish belonging to the family Carangidae. It is widely distributed in
the Indo-West Pacific region, including the Arabian Sea and Bay of Bengal. This
species is deep-bodied, laterally compressed, and has a dark gray to black
coloration. The dorsal and anal fins are long, and the caudal fin is forked. Juveniles
are often found in coastal waters, while adults prefer deeper marine environments.
Black Pomfret is a fast-growing fish and is an important commercial species in
fisheries. It is high in Omega-3 fatty acids, which contribute to heart health. The
fish has a mild, slightly sweet taste and a firm texture, making it a popular choice in
Indian, Southeast Asian, and Middle Eastern cuisines. It is often caught using
gillnets and is a staple in seafood markets.

Usage & Nutritional value:

Marketed fresh, frozen, and dried—Black Pomfret is a premium fish in Indian

and international seafood markets.
Rich in Omega-3 and protein, making it beneficial for cardiovascular health and
muscle growth.
Commonly used in curries, grilling, and frying, due to its firm, flavorful flesh.
 2

HARPADON NEHEREUS
(BOMBAY DUCK)

The Bombay Duck (Harpadon nehereus), commonly known as Bombil in Hindi and
Marathi, is a species of lizardfish found in the tropical waters of the Indian Ocean
and the western Pacific Ocean. It is especially abundant along the coasts of
Maharashtra, Gujarat, and West Bengal. Despite its name, it is not a duck but a
soft-bodied, slender fish with a translucent, pale body and a large mouth with
sharp teeth. Bombil is typically found in shallow coastal waters and estuaries,
often buried in muddy or sandy substrates. It plays a significant role in local
fisheries, particularly in Mumbai, where it is a culinary delicacy. The fish is known
for its distinct aroma when dried and is highly perishable in its fresh form. It is
usually sun-dried, salted, or cooked fresh, and is prized for its soft texture and
unique flavor.

Usage & Nutritional value:

Marketed fresh and traditionally sun-dried, Bombil is a staple in coastal Indian
seafood markets, especially in Maharashtra.
Rich in protein and low in fat, it offers a good source of essential nutrients and is
easy to digest.
Commonly used in frying, curries, and pickles, and the dried variety is popular
for its strong flavor and long shelf life.
 3

POLYNEMUS TETRADACTYLUS
(INDIAN SALMON)

Eleutheronema tetradactylum, the four finger threadfin, known as ranwas in

India is a species of marine ray-finned fish, a threadfin from the family
Polynemidae which occurs in the Indian and western Pacific Ocean. The
body is compressed and long. Eyes are large, more or less covered by
adipose lids. Mouth is ventral to a prominent snout. Caudal fins are deeply
forked. The adults show a preference for shallow muddy substrates in
coastal waters and they may enter rivers. The juveniles occur in estuaries.
In the winter the adults move up rivers. It is normally observed in loose
schools, but larger fish are more often recorded as pairs or individuals. It is
a carnivorous species which preys on prawns and fish. This species can
attain a maximum total length of 2 metres (6.6 ft), although 50 centimetres
(20 in) is a more normal size.

Usage & Nutritional value:

1. Eleutheronema tetradactylum is marketed fresh, frozen, and dried or salted. This
species is also used in aquaculture.
2. This species is one of an important commercial quarry for fisheries in Kuwait and
the species is also taken as bycatch.
3. They are one of the more expensive fish in the Kuwaiti and Iranian markets.
 4

RASTRELLIGER KANAGURTA
(INDIAN MACKEREL)

The Indian Mackerel (Rastrelliger kanagurta), commonly known as Bangda in

Hindi and Marathi, is a pelagic schooling fish belonging to the family
Scombridae. It is widely distributed in the Indian Ocean and the western Pacific
Ocean, found along the coasts of India, Sri Lanka, and Southeast Asia. The fish
has a streamlined, elongated body, a bluish-green back with silvery sides, and
distinctive wavy dark bands on the upper side. Indian Mackerel is commonly
found in coastal waters up to 200 meters deep, often forming large schools. It is
an economically important species in Indian fisheries and is caught in large
quantities, particularly during the monsoon and post-monsoon seasons. Bangda
is highly valued for its rich flavor, oily flesh, and nutritional benefits, making it a
staple in coastal Indian diets.

Usage & Nutritional value:

Marketed fresh, frozen, and dried, Bangda is a major commercial fish in Indian
and Southeast Asian markets.
Rich in Omega-3 fatty acids, protein, and vitamins, supporting heart health and
brain function.
Commonly used in curries, frying, grilling, and smoking, its oily flesh makes it
ideal for a variety of traditional dishes.
 5

SCOMBEROMORUS GUTTATUS
(SEER FISH)

The Indo-Pacific King Mackerel (Scomberomorus guttatus), popularly

known as Surmai in Hindi and Marathi and Seer Fish in English, is a large
predatory marine fish belonging to the family Scombridae. It is widely
distributed in the Indian Ocean and the western Pacific region, commonly
found along the coastal waters of India, Sri Lanka, and Southeast Asia.
Surmai has an elongated, streamlined body, a silvery belly, and bluish-grey
upper parts, often marked with dark vertical spots along its sides. It is
known for its firm, flaky flesh, mild flavor, and few bones, making it highly
prized in both local and international seafood markets. This species is
typically found in nearshore waters, up to 200 meters deep, and is a fast
swimmer and an active predator, feeding mainly on smaller fish and
crustaceans. Surmai is an important commercial species and is often
caught using gillnets and hook-and-line gear.
Usage & Nutritional value:
Marketed fresh, frozen, and filleted, Surmai is considered one of the most
premium fish in Indian and Middle Eastern markets.
Rich in Omega-3 fatty acids, protein, and essential vitamins like B12, it supports
cardiovascular health and boosts immunity.
Commonly used in grilling, frying, and curries, its firm flesh holds up well to a
variety of cooking methods, making it a versatile choice in Indian cuisine.
 6

SELAROIDES LEPTOLEPIS
(YELLOWSTRIP SCAD)

The Yellowstrip Scad (Selaroides leptolepis), commonly known as Mandeli

in Hindi and Marathi, is a small, pelagic marine fish belonging to the family
Carangidae. It is widely distributed across the Indo-West Pacific region,
including the coastal waters of India, Sri Lanka, and Southeast Asia.
Mandeli has an elongated, slender body, with a distinctive yellow stripe
running along its silvery sides and a forked caudal fin. It typically inhabits
shallow coastal waters, forming large schools near the surface, often over
sandy or muddy bottoms. Mandeli plays an important role in small-scale
coastal fisheries, especially in the western coastal regions of India like
Maharashtra and Goa. It is appreciated for its soft flesh, mild flavor, and
affordability, making it a popular choice among local communities. Due to
its small size and delicate meat, it is commonly consumed fresh or dried.
Usage & Nutritional value:
Marketed fresh and dried, Mandeli is widely consumed in Indian coastal
regions, often sold in local fish markets.
Rich in protein, Omega-3 fatty acids, and essential minerals, it supports bone
health and heart health.
Commonly used in deep-frying, curries, and dried preparations, its soft flesh
absorbs flavors well, making it ideal for spicy coastal recipes.
 7

LABEO ROHITA (ROHU)

The Rohu (Labeo rohita), also known as Rui in Bengali and Rohu Machli in
Hindi, is a freshwater fish belonging to the family Cyprinidae. It is native to
the rivers and freshwater lakes of South Asia, particularly in the Ganges,
Brahmaputra, and Indus river systems. Rohu has an elongated, robust
body, a silvery-white belly, and a bluish or greenish back. It is a
herbivorous fish, feeding mainly on phytoplankton and aquatic plants, and
is commonly found in rivers, ponds, and reservoirs. Rohu is one of the most
important aquaculture species in India, frequently farmed along with other
major carps like Catla and Mrigal. It is highly valued for its delicious taste,
firm texture, and nutritional content, making it a staple in many regional
cuisines, especially in Bengal, Odisha, and Bihar.
Usage & Nutritional value:

Marketed fresh and frozen, Rohu is a key species in Indian freshwater fish
markets and aquaculture farms.
Rich in high-quality protein, Omega-3 fatty acids, and vitamins like A and D, it
supports brain function and bone health.
Commonly used in curries, frying, and grilling, Rohu is a favorite in traditional
Bengali and North Indian dishes.
 8

CATLA CATLA (KATLA)

The Katla (Catla catla), also known as Bhakura in Hindi and Katla Mach in
Bengali, is a freshwater fish belonging to the family Cyprinidae. It is native
to the rivers and freshwater bodies of northern and central India,
Bangladesh, Nepal, and Pakistan. Katla has a large, broad head, upturned
mouth, and a deep, laterally compressed body. Its back is typically dark
grey, while the underside is silvery white. Katla is a surface feeder,
primarily consuming phytoplankton and zooplankton, and thrives in rivers,
ponds, lakes, and reservoirs. It is one of the major carp species used in
Indian aquaculture and is highly prized for its fast growth rate and large
size, often weighing up to 20 kg. Katla is popular in Bengali, Odia, and
North Indian cuisines and is known for its tender, flavorful flesh and high
nutritional value.
Usage & Nutritional value:

Marketed fresh and frozen, Katla is an essential fish in Indian freshwater

aquaculture and local fish markets.
Rich in protein, Omega-3 fatty acids, and essential minerals, it promotes heart
health, brain development, and muscle growth.
Commonly used in curries, frying, and steaming, Katla is a staple in traditional
dishes across Eastern and Northern India.
 9

LATES CALCARIFER
(BARAMUNDI)

This species has an elongated body form with a large, slightly oblique
mouth and an upper jaw extending behind the eye. The lower edge of the
preoperculum is serrated with a strong spine at its angle; the operculum
has a small spine and a serrated flap above the origin of the lateral line. Its
scales are ctenoid. In cross section, the fish is compressed and the dorsal
head profile clearly concave. The single dorsal and ventral fins have spines
and soft rays; the paired pectoral and pelvic fins have soft rays only; and
the caudal fin has soft rays and is truncated and rounded. Their bodies can
reach up to 1.8 m (5.9 ft) long, though evidence of them being caught at
this size is scarce. The maximum weight is about 60 kg (130 lb). The
average length is about 0.6–1.2 m (2.0–3.9 ft).
Usage & Nutritional value:

Marketed fresh, frozen, and filleted, Rawas is considered a premium fish in

Indian and Middle Eastern markets.
Rich in high-quality protein, Omega-3 fatty acids, and vitamins like D and B12,
it supports heart health, brain function, and immunity.
Commonly used in grilling, baking, curries, and tandoori preparations, its firm
flesh holds up well in a variety of cooking styles.
 10

CLARIAS BATRACHUS
(WALKING CATFISH)

The Walking Catfish (Clarias batrachus), commonly known as Mangur or

Mangoor Machli in India, is a freshwater fish belonging to the family
Clariidae. It is native to South and Southeast Asia, inhabiting rivers, ponds,
swamps, and rice paddies, and can also survive in stagnant or low-oxygen
waters. The fish has an elongated, cylindrical body, a broad, flat head, and
is typically dark grey to black in color. One of its unique features is its
ability to breathe atmospheric oxygen and even move across land to find
new water bodies, hence the name Walking Catfish. Mangur is a hardy and
fast-growing species, commonly farmed in aquaculture, though wild
populations are also harvested. It is known for its high protein content, firm
texture, and medicinal value, making it popular in rural and urban markets.
Usage & Nutritional value:

Marketed fresh and live, Mangur is a significant fish in Indian inland fisheries
and aquaculture due to its resilience and high demand.
Rich in protein, iron, and Omega-3 fatty acids, it is considered beneficial for
anemia, boosting immunity, and muscle development.
Commonly used in curries, stews, and fried dishes, Mangur is valued for its firm,
meaty texture and is often recommended in traditional healing diets.
CONCLUSION
Visiting Mumbai’s fish market is not just about
purchasing seafood; it is an educational experience
that offers deep insights into the fishing industry,
market dynamics, and cultural importance of seafood.
By observing the diverse range of fish, interacting with
vendors, and understanding pricing and supply chain
factors, one can truly appreciate the effort behind
bringing fresh seafood to consumers. This visit will
provide valuable knowledge about the seafood trade
and its role in Mumbai’s vibrant food culture.

REFERENCE
[Link]
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