Rawas (Indian Salmon)
Indian salmon with rich, oily flesh. Great for tandoori, grilling, or steaks.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 3g |
| Sodium | 59mg |
| Iron | 0.3mg |
| Omega-3 Fatty Acids | 1.9g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Indian salmon is oilier than Atlantic salmon — more omega-3 per serving
Rich in Vitamin D — rare in food sources
High in astaxanthin, giving the flesh its pink color and antioxidant power
Supports skin health and reduces inflammation
Dietary Information
Best Cooking Methods
Tandoori
Marinate in yogurt and spices. Tandoor or oven at 230°C for 12-15 mins.
Pan Sear
Skin-side down first. 4-5 mins per side. Crispy skin, moist flesh.
Steam
Steam with ginger and soy. 10-12 mins. Preserves delicate oils.
Pro Tips
- 💡 Skin crisps beautifully — always cook skin-side down first
- 💡 Oily flesh needs less added fat during cooking
- 💡 Don't overcook — oiliness can make it seem done before it is
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