Probably the best specie of fish, our dark pomfret has a light-shaded flesh with a mellow flavor. The tissue holds together very well for all types of wet cooking like curries, soup, and stews, and searing while at the same time chipping mouth-wateringly on the plate. Likewise called the halwa fish, it is a seawater fish with one single bone. They are cooked fresh and are either fried or steamed. They don't have a solid smell and delayed flavor impression that the majority of the saltwater fish have. Considering their quality and value it can undoubtedly be called probably the best species of fish.