Pink Perch (Kilimeen / Sankara Meen / Threadfin Bream)

A Complete Guide

Pink Perch, also known as Kilimeen in Kerala, Sankara Meen in Tamil Nadu, and Threadfin Bream in international markets, is a highly prized saltwater fish. Scientifically classified under the Nemipteridae family, it is known for its mild taste, firm texture, and high nutritional value. This fish is a favorite in Indian, Asian, and Mediterranean cuisines, making it a significant species in global seafood markets.

Average Size and Weight

• Average Length: 15-25 cm (6-10 inches)
• Maximum Length: 40 cm (16 inches)
• Average Weight: 200-500 grams (0.4-1.1 lbs)
• Maximum Weight: Up to 1 kg (2.2 lbs)

Pink Perch is a small to medium-sized fish, making it ideal for pan-frying, grilling, and curries.

Saltwater or Freshwater?

Pink Perch is a saltwater fish found in warm, shallow coastal waters across:

• The Indian Ocean (India, Sri Lanka, Maldives)
• The Bay of Bengal & Arabian Sea
• The Western Pacific Ocean (Indonesia, Thailand, Malaysia, Japan, and the Philippines)
• The Red Sea & Persian Gulf (Middle Eastern fisheries)

It inhabits sandy and muddy seabeds at depths of 20-100 meters (65-330 feet).

Catching Methods

Pink Perch is caught using various sustainable and commercial fishing techniques:

• Bottom Trawling – Common in large-scale fisheries.
• Gill Netting – Used by traditional fishers.
• Handlining & Hook-and-Line Fishing – Ensures high-quality catch for premium markets.

The best season for Pink Perch fishing is post-monsoon (September to February) when stocks are abundant.

Main Producing Countries

Pink Perch is abundantly available in:

• India – Kerala, Tamil Nadu, Andhra Pradesh, Maharashtra, and Gujarat.
• Sri Lanka & Maldives – Key suppliers to Asian markets.
• Indonesia & Thailand – Large-scale fishing and exports.
• Malaysia & Vietnam – Important suppliers to China and Japan.
• Middle Eastern Waters – Qatar, UAE, and Oman fishers export high-quality bream.

Nutritional Benefits of Pink Perch

Pink Perch is a lean, high-protein fish, ideal for a healthy diet.

Nutritional Breakdown (Per 100g Serving)

Health Benefits

• High in Protein – Supports muscle growth and repair.
• Low in Fat & Calories – Great for weight management.
• Rich in Omega-3 Fatty Acids – Promotes heart and brain health.
• Packed with Vitamins & Minerals – Boosts immunity and bone strength.
• Easily Digestible – Suitable for all age groups, including children and elderly.

Flavor, Texture, and Color

• Flavor: Mild, slightly sweet, and delicate.
• Texture: Firm yet tender with fine flakes.
• Color:
  • Raw flesh – Pale pinkish-white with translucent hues.
  • Cooked flesh – Turns white and flaky.
  • Skin – Light pink to reddish with thread-like golden streaks.

Can Pink Perch Be Eaten Raw?

While Pink Perch is not commonly eaten raw, it can be used in sushi and sashimi if handled properly. To ensure safety, the fish must be fresh and frozen at -20°C (-4°F) for at least 7 days to kill parasites.

Raw Preparations in Asian Cuisine

• Sashimi – Thinly sliced raw Pink Perch, served with soy sauce and wasabi.
• Ceviche – Cured in lime juice with onions and chili.
• Tataki – Lightly seared Pink Perch with sesame and ponzu dressing.

Cooking Methods for Pink Perch

Pink Perch is extremely versatile, making it ideal for multiple cooking techniques:

1. Pan-frying – Retains moisture and enhances its mild sweetness.
2. Deep-frying – Used in crispy fish preparations.
3. Grilling – Popular in Mediterranean and Middle Eastern dishes.
4. Baking – With herbs, butter, and garlic.
5. Steaming – Preserves nutrients, common in Asian cuisine.
6. Curry & Stews – Absorbs flavors well in Indian and Thai dishes.
7. Smoking – Used in gourmet seafood preparations.

Pink Perch in Indian and Asian Cuisine

Pink Perch is widely consumed across India in:

• Kerala Meen Curry (Kilimeen Curry) – A coconut-based spicy fish curry.
• Sankara Meen Varuval (Tamil Nadu) – A deep-fried fish delicacy.
• Bengali Fish Kalia – A rich tomato-based curry.
• Malabar Fish Fry – Marinated with spices and pan-fried.
• Sri Lankan Ambul Thiyal – A tangy and spicy dry fish preparation.
• Thai Sweet & Sour Fish – Pink Perch stir-fried with vegetables.

Pink Perch in Western Cuisine

• Mediterranean Grilled Bream – With olive oil, lemon, and herbs.
• French Poached Bream – In white wine and butter sauce.
• Fish Tacos – Wrapped in tortillas with fresh salsa.
• Italian Fish Stew (Cacciucco) – With tomatoes and seafood broth.
• Perch Fillet with Garlic Butter – A simple European delicacy.

Global Demand and Market Value

Pink Perch is highly valued due to:

• High demand in seafood restaurants across Asia and Europe.
• Export potential from India, Sri Lanka, and Southeast Asia.
• Versatility in various cuisines.

Major Importing Countries

• Japan – Used in sushi and traditional fish dishes.
• USA & Canada – Consumed in seafood restaurants.
• UAE & Saudi Arabia – Popular for grilled and fried fish.
• UK & France – Included in Mediterranean cuisine.
• China & Thailand – Major markets for frozen and dried Pink Perch.

Storage, Freezing, and Shelf Life

• Fresh Pink Perch: Best consumed within 1-2 days at 0-4°C (32-39°F).
• Frozen: Can last 6-8 months when vacuum-sealed at -18°C (0°F).
• Dried or Salted: Preserved for several months, commonly exported.

Best Freezing Method

• Vacuum-sealing – Prevents freezer burn.
• Blast Freezing – Maintains texture and freshness for exports.

Final Thoughts

Pink Perch (Kilimeen / Sankara Meen) is a nutritious, delicious, and globally sought-after fish. Whether fried, curried, grilled, or baked, its mild, sweet flavor makes it a favorite among seafood lovers worldwide.