Did you know that it is globally recognized as the largest peninsula in the world and hosts its exclusive benefit? Seafood, luckily, is what we do care about.
Having quite a huge percentage of the coastline already, Mumbai is known as home to many other seafood restaurants.
However, where can you locate the best of these seafood meals? Well, guess what? That’s part of exactly where we come in to help you.
To please seafood lovers, we have carefully handpicked some of the best kinds of seafood with killer tastes and the best restaurants that offer these delightful seafood meals at little cost.
Ensure that you read this article till the end. Let’s get started with the first on the list, which is…?
01. The Pomfret Fry
The Pomfret is a famous seawater fish known to possess just a single bone. It is mostly found in the Atlantic Ocean, Indian, and Pacific Oceans, respectively, and is mostly caught by fishermen.
Pomfrets are famous for their flat bodies and deeply forked tails on their bodies. However, there are three different types which are:
- Silver Pomfrets.
- Grey Pomfrets.
- Black Pomfrets.
Don’t forget that they’re typically prepared wholly after the different inner organs of the pomfret fish might have been completely removed.
They are properly cooked afresh and are then either fried or equally steamed. Luckily to their advantage, they possess a strong odor or terrible aftertaste that the saltwater fishes normally have.
All it takes is just making cuts of the cleaned fish. Afterward, grind some ginger and little garlic to ensure a smooth paste.
When the oil gets hot, put the fish into the frying pan for 4 minutes each until it’s browned. You can also drizzle some lemon juice on it and chaat masala, after which you can serve it hot.
Or better still, shop 1 & 2, Zarina Cooperative Housing Society, S.V. Road, Jama Masjid, Bandra Talao, Bandra West | Opposite Bandra Masjid, Bandra West, Mumbai is where you quickly get one.
2. Crispy Fried Bombil
They are similarly referred to as bummalo and the Bombay Duck (popularly called a marine lizardfish), Harpoon nehereus, hailing from the Southern regions of Asia, especially in the Ganges Delta regions and also in the Arabian Sea located in the Western parts of India.
However, it is a very narrow and normally 7 to 9 inches long, slimy fish. It is usually caught in the middle of November and December, which gives an indirect room for the processing to proceed from the early days in December until we are already in March.
You’re wondering how to prepare it? Under primary cooking conditions, a very fresh bummalo fish is rendered to a pulp (bones and everything else). On the contrary, it can also be soaked into the batter and deep-fried afterward.
The whole fish can also be washed clean, carefully split, boned, and dried in the sun. The drying is then performed on scaffolds obtained from different bamboo poles fixed into the sand with bars strongly tied with thick ropes horizontally in different lines, one directly above the other.
However, next to Haj House, near M.R.A. Police Station, Mumbai – 400001, is a perfect spot to make orders for this seafood.
3. Tandoori Crab
The tandoori masala or tandoori sauce can be a great mixture of diverse amazing spices to be used alongside a tandoor or, better still, a clay oven.
This is common and generally practiced in traditional cooking methods in places mostly in the Indian subcontinent regions. The fishermen here find it a pleasure and fun-filled hunting for the Tandoori Crab.
However, the spices somewhat differ from one part of the region to the other. Still, they all typically almost include garam masala, ginger, cayenne pepper, onion, garlic, and, once in a while, some other spices and beautiful additives.
The spices are sometimes grounded and mixed with a pestle and mortar to improve the meal’s ending taste. Amrapali Shopping Center, VL Mehta Marg, JVPD Scheme, Juhu, Vile Parle West, here in Mumbai, is a perfect venue to check out the amazing taste the Tandoori Crab has got in it.
4. Rawas Tikka or Chicken Tikka
The chicken tikka is a popular dish originating in the Indian Subcontinent, where most fishermen who specialize in catching the Tikka fish are mainly located.
The dish is very famous in Pakistan, India, and Bangladesh regions. It is traditionally considered little pieces of boneless chicken or fish baked when skewered on a brazier known as angeethi after being marinated in many Indian spices and Dahi (yogurt).
The major difference between the tikka meal and the tikka masala meal is that the tikka masala meal comprises more of the masala or more spices put into it.
However, the tikka and tikka masala seafood is both of Indian origin. When tikka masala has a higher spice level, it becomes hotter than the normal tikka meal.
It is usually eaten with some green coriander and also tamarind chutney added to it. Afterward, it can be served with onion rings and a little lemon.
Mahesh Lunch Home, Kings Apartment, next to JW Marriott Hotel, Juhu Tara Road, Juhu, here in Mumbai, illustrates where this is being made with amazing tastes as the eventual results.
5. Mangalorean Cuisine
This is a collective name specially given to this cuisine of Mangalore. Guess why? It’s because it comprises cuisines, for example, Udupi and cuisine of the popular Mangalorean communities and societies like that of the Goud Saraswat Brahmins, the Tuluvas, the Tulu, the Mangalorean Catholics, and definitely, the Bearys.
Don’t be surprised that most fishermen who major in catching the Mangalorean fish have been found in Sasihithlu.
It is a small fishing village in the Southern region or parts of Karnataka. A paste prepares this with tamarind juice, three pods of good garlic, curry leaves, and some onions.
It can later be garnished with some oil and curry leaves, then the fish combined with the curry paste, and then it’ll be cooked until it’s done.
It is most traditionally prepared in clay pots, which further promotes the sweetness of the curry. You should know that this tastes best when eaten with red rice.
No. 7, Sai Baba Marg, Kala Ghoda, Fort, here in Mumbai, is the best place to get a plate of this served to you with the best of its taste.
6. Bengali Seafood
As a popular belief, being in Mumbai gives you the best anyone can ever offer regarding West-coast seafood cuisine; we shouldn’t forget the authentic Bengali seafood we produce.
You should be aware that Bengali cuisine is also known for its diverse utilization of flavors, similar to the dispersed nature of its amazing confectioneries and sweet desserts.
The seafood, caught mainly by Bengali fishermen, is quite expensive, but that’s primarily understandable because the fish is flown in from Kolkata and not purchased from any local markets.
It is, however, most common in the Eastern part of India. A usual emphasis is on fresh fish, pure vegetables, and lentils when served with the common staple rice.
Wondering where to get yours? The Hotel Rosewood, Tulsiwadi Lane, Mahindra Heights, Tardeo, here in Mumbai, is where you can get a hold of yours.
7. Malvani Cuisine
This is the most well-accepted and standard cuisine of the South Konkan region of Maharashtra and Goa here in India.
Even though Malvani cuisine is independent, it overlaps and beats the famous Maharashtrian and Goan cuisines.
However, you should put it to heart that Malvan is a little town located on Sindhudurg Street on the Western coast of Maharashtra. Malvani cuisine also utilizes coconut in diverse ways, such as grated, dry-grated, fried, and coconut milk forms.
Many masalas possess dried red chilies and other spices, including coriander seeds, cumin, ginger, and garlic. Also, be aware that the Malvani masala, a special type of dried form of powder masala, is an amalgamation of 14 to 15 dry spices.
To prepare this, the masala must first be coarsely grounded and kept safely in jars to be used whenever required.
However, don’t forget that not all the cuisine is usually hot and very spicy; the Konkanastha Brahmin style of food is a good illustration of a less spicy meal.
Shop No. 4, Shivaji Park House, L J Road, Shivaji Park, is an excellent spot to make orders for this meal.
8. Authentic Konkani Cuisine
You must know that the Konkan region comprises Maharashtra, Goa, and Karnataka. And these three essential cuisines do have a few things in common.
You will also discover many spicy dishes with a slight hint of coconut. However, the Konkan region comprises Maharashtra, Goa, and Karnataka’s central coastal surroundings.
These three popular cuisines have a few identical similarities, mainly because they share their different borders. This exceptional Konkani seafood is influenced by the other traditions, ordinances, and cultures of the Maharashtra region, Karnataka region, and Goa’s people.
Different types of prawns, fish, coconuts, and local spices are primarily the primary ingredients used to make their diverse delicacies. You will also discover many spicy dishes with slight hints of fresh coconut.
Although these Konkani foods are typically non-vegetarian, the vegetarian type is also equally very delicious. Do you doubt that?
Opposite M.I.G. Cricket Club, Gandhi Nagar, B.K.C., Bandra East, here in Mumbai, is where you can eat some.
9. Smoked Hilsa
The ilish (Tenualosa ilisha), similarly recognized as the ilisha, hilsa, or hilsa shad, is a special fish species related to the herring in the Clupeidae family of animal classification.
It is a very famous and crazily sought-after seafood fish in most of the major regions of the Indian Subcontinent. The most popularly known hilsha fish is obtained from the Chandpur District, located in Bangladesh.
It is also the national fish of Bangladesh’s inhabitants and the state symbol in most Indian states of the West Bengal and Tripura regions. The fishermen of South 24 Parganas are known for regularly catching fish.
Estuaries are also found in Bangladesh, Pakistan, Burma, and the Persian Gulf regions; they can also be found in the Euphrates rivers.
Save yourself a lot of stress and visit Hotel Rosewood, Tulsiwadi Lane, Mahindra Heights, and Tardeo, here in Mumbai, to enjoy Hilsa.
10. Meen Pollichathu
Kerala Meen Pollichathu/Fried Fish put into a Banana Leaf Wrap is traditionally recognized with Karimeen Pollichathu mostly because this recipe is traditionally made with the help of Karimeen (otherwise known as Pearl spot fish).
To prepare this, place the fish in a well-wilted and fresh banana leaf, make it well-bedded on masala, wrap it in a fresh banana leaf, and then tie it with a tiny banana leaf string to hold it together.
Meen pollichathu is a traditional Kerala delicacy usually prepared with karimeen; It is a delicious and bony freshwater fish.
At Vivanta by Taj President, 90, Cuffe Parade, you can get this delicious seafood at a minimal cost here in Mumbai.
Now that you have a full idea of the top 10 kinds of seafood only Mumbai can offer you as a special person, would you try them out and give us feedback on what tastes better? We hope this helps you.
Some of the famous Sea Food restaurants are listed here.
Mahesh Lunch Home
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