Milkfish (Sulemani)

Milkfish, locally known as Sulemani (سلیمانی) and scientifically named Chanos chanos, is a silver-scaled tropical fish that holds deep cultural and culinary importance across Southeast Asia. While not commonly consumed in most Pakistani households, it enjoys strong popularity among foreigners residing in Pakistan—especially Filipinos, Indonesians, Malaysians, and Chinese communities, who consider it a nostalgic staple.

Milkfish (Sulemani) is known for its distinct taste and tender meat. It is recognized for its high bone content, which can be challenging for some but beloved by those familiar with traditional ways of cooking and deboning it.

Milkfish (Sulemani) offers mild, clean-flavored meat with a slightly oily, buttery texture. The flesh is tender and juicy when cooked, often compared to mackerel or bony white fish. Its taste pairs beautifully with tangy, spicy, or sour marinades commonly used in Southeast Asian cuisines.

Taxonomy & Identification

English Name: Milkfish
Local Name (Urdu): Sulemani (سلیمانی)
Scientific Name: Chanos chanos
Family: Chanidae
Order: Gonorynchiformes
Class: Actinopterygii
Phylum: Chordata

Milkfish (Sulemani) thrives in tropical coastal waters, estuaries, and mangrove-rich areas of the Arabian Sea. In Pakistan, it is occasionally landed near Karachi’s coastal belt, with availability increasing during warmer months.

Catching Method

At Wholesome Seafood, Milkfish (Sulemani)is caught using selective coastal netting and is immediately iced to preserve its soft texture. The fish is carefully cleaned to reduce handling of fine bones and prepared according to customer preferences.

Milkfish (Sulemani) has a torpedo-shaped, silvery body with firm yet flaky flesh. Its key characteristic is its high number of fine, embedded bones, which requires careful cooking or deboning. It has a streamlined head, forked tail, and a reflective belly.

Size

We offer Milkfish (Sulemani) in sizes ranging from 500 g to 1 kg per fish, ideal for frying whole, steaming, or preparing Southeast Asian-style grilled recipes.

Cleaning Preference

Due to its bone density, Milkfish (Sulemani) is typically offered whole or gutted, though some experienced customers may request slicing. Boneless options are not recommended due to the presence of small intermuscular bones. We recommend whole, cleaned fish for traditional preparation methods.

Milkfish (Sulemani) is traditionally grilled, fried, steamed, or cooked in sour tamarind or chili-based broths. Filipino-style milkfish with vinegar marinade (daing na bangus), Indonesian ikan bakar, or Malaysian grilled recipes are popular ways to enjoy it. Proper deboning before or after cooking is essential for a pleasant experience.

Health Benefits

Milkfish (Sulemani) is a nutrient-rich fish, high in Omega-3 fatty acids, calcium (from bones), and Vitamin D. It supports brain health, bone strength, and cardiovascular wellness. For traditional eaters, it is considered a wholesome, energy-boosting seafood. Monounsaturated fats are healthy fats your body needs. Learn how to incorporate them into your diet today.

Looking for other culturally-loved or bone-rich options at Wholesome Seafood? Try the following:

Indian Mackerel (Bangda)
Torpedo Scad (Kawwa)