The Atlantic cod, a prized delicacy in many Asian cuisines, is one of the top three choices in Indian restaurants.
But many restaurants are also opting for the Indian mackerell fish, a small fish with a soft, fibrous texture, said Mysuru Dhar, the founder of Dhar & Sons Restaurant, a restaurant in Bangalore.
Dhar said diners can eat mackerels in most Indian restaurants, but only the mackels should be used for dishes like rotis and curries.
Dhar said he does not want diners to confuse the fish with the cod in India.
He also likes the mackellels for their texture.
Daryush Chaudhary, who heads a restaurant called Dhambagh, in Mumbai, said he has started selling mackellas in restaurants.
The restaurant sells the fish at Rs.50 each, or about $1.30.
Chaudharies customers said the fish is usually served with coconut rice or as a side dish.
The fish is also popular in India for making kimchi, a vegetable soup.
A restaurant in Chennai called Dhar Mehta in Thiruvananthapuram, a city famous for its food and culture, sells mackellyls for Rs.10 each.
“There are many restaurants in Chennai that serve mackellels, but the quality is not good,” said Aravindan Raghavan, a waiter at the restaurant.
“They use only half the fish.
They should have used the whole fish.”
The Indian mackeller is considered the cheapest fish in India and is considered to be healthier than the Atlantic cod.
The Atlantic has long been the most expensive fish in the world and it is still considered a delicacy for Indian food.