Buy Fresh Stingray (Pittan) fish online in Karachi, Lahore, & Across Pakistan — Stingray (Pittan) fish Home Delivery.
Looking to buy fresh Stingray (Pittan) fish online in Pakistan? Wholesome Seafood delivers premium-quality seafood directly from Karachi Fish Harbour to your doorstep. Enjoy custom cutting, fast shipping, and unbeatable freshness in every order.
Introduction
Stingray, commonly grouped under a single category in local markets but scientifically classified into multiple species, is a bottom-dwelling cartilaginous fish recognized for its broad, flat body and tender white meat. At Karachi Fish Harbour, several stingray species are frequently landed, including Cow Stingray, Cowtail Stingray (Pastinachus sephen), Pale-edged Stingray, and Pelagic Stingray. Though biologically distinct, these are often collectively processed and sold for domestic use, fishmeal production, and selective export.
Despite its excellent meat quality, stingray consumption within Pakistan remains limited due to prevailing myths, taboos, and a general lack of awareness. Locally, stingray meat is primarily used by small-scale seafood drying vendors who prepare boneless fillets for low-cost consumption. Interestingly, this boneless stingray is often misrepresented or mislabeled as meat from more popular fish species, since revealing it as a stingray could deter buyers due to cultural preferences.
However, internationally, the stingray is a valued species. Pakistan exports stingray—especially dried and frozen fillets—to key seafood-consuming markets such as Malaysia, Singapore, Indonesia, and Japan, where it is appreciated for its texture and affordability in dishes like grilled sambal stingray, soups, and stews.
At Wholesome Seafood, we offer fresh, properly cleaned stingray in various sizes, ideal for home cooking, food service businesses, or commercial preparations looking to explore cost-effective and globally demanded seafood.
Flovar Profile
Stingray (Pittan) meat is mild-flavored, slightly sweet, and stringy, with a texture somewhere between fish and shellfish. It absorbs masalas and marinades well and is perfect for curry, grilled dishes, or dried and smoked preparations. The wings offer the most meat and are often used for boneless applications.
Taxonomy & Identification
English Name: Stingray
Local Name (Urdu): Pittan, Gaddum (گادم/پٹن )
Common Species at Karachi Fish Harbour:
Dasyatis kuhlii (Blue-spotted Stingray)
Pastinachus sephen (Cowtail Stingray)
Imantura imbricata (Bengal Whipray)
Pteroplatytrygon violacea (Pelagic Stingray)
Family: Dasyatidae
Order: Myliobatiformes
Class: Chondrichthyes
Phylum: Chordata
Habitat
Stingray (Pittan) is found in coastal, sandy-bottom, estuarine, and pelagic zones of the Arabian Sea. Most commercial landings in Pakistan come from the Balochistan shelf and offshore zones, where they are caught as part of mixed trawl fisheries.
Catching Method
Stingrays are caught using bottom trawls and set nets. Once captured, they are quickly iced and shipped to Karachi Fish Harbour for cleaning and sorting. Some species are used for local fresh consumption, while others are processed into dried or smoked seafood.
Physical Attributes
Stingray (Pittan) have a wide, flat disc-shaped body, long tail (often with a venomous barb), and cartilage-based structure. The edible meat is located in the wings, which contain firm, slightly stringy flesh. Color and size vary by species, with some reaching over a meter wide.
Size
We offer Stingray in various sizes, ranging from 1 kg to over 10 kg per fish, with wing cuts, headless & gutted, or whole fish available depending on order size and purpose.
Approx. Cleaning Yields
Whole Stingray (uncleaned): 100% weight
Headless & Gutted: 70% yield
Wing Cuts: 50% yield
Boneless: 35% yield
Cleaning Preferences
Stingray is typically sold wing-cut, sliced, or skinned and boneless, as the cartilage is removed during cleaning. It can also be supplied whole and headless for customers using it in bulk for drying or smoking.
Cooking Preferences
Stingray is popular in fish curry, smoked and dried seafood, or grilled on an open flame. Its unique texture makes it suitable for desi masala fry, Bangladeshi-style mustard curry, or even South Indian fish preparations. The wings are best when marinated and slow-cooked.
Health Benefits
Stingray (Pittan) is rich in lean protein, vitamin B12, phosphorus, and iron, supporting muscle strength, blood health, and energy levels. While not high in Omega-3s, it offers clean, low-fat meat and is often used in dietary meal plans. There is an interesting discussion at Quora regarding Stingray consumption. Read here
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