Conger Eel (Baam Fish)

You fancy something of a different kind, by way of something unusual, Conger Eel, or, as we say in our parts, Baam Fish, is a treat. This salted dish has a solid and meaty texture and rich and deep flavor so unlike to the fish you might encounter in Karachi bazaars. Baam is a long-bodied animal and with a long body, it offers you large fillet-like cuts with fewer bones making it easy to cook and eat. You can have it grilled and charred on the grill, or fried and spiced on the fryer, or can have it simmered in a masala curry, but either way this fish gives you a satisfying and hearty bite.

Baam Fish is a seasonal food that is in demand, which is why it does not last long. It is also fresh off the Arabian Sea and that is the best time to take home the ocean fresh flavour that is washed, cooled and ready to be put in your pan.

Looking for other flavorful options? You might also enjoy our Catfish (Singhara/Khagga), Rahu (Rohu), or Mahi Mahi (Amloshk). — each with its own unique taste and cooking style, perfect for diversifying your seafood menu.

Flavor Profile

Baam Fish offers a mildly sweet, firm white flesh with a texture comparable to sea bass. When cooked properly, it becomes soft, flaky, and incredibly satisfying—without any fishy or muddy aftertaste.

Naming & Classification

• English Name: Conger Eel

• Local Name: Baam

• Scientific Name: Congridae

Natural Habitat

Baam Fish thrives in the tropical and temperate waters of the Arabian Sea. Unlike other eel species, Conger Eels don’t migrate long distances to spawn, making them a stable catch in local waters.

Catching Method

Fishermen commonly use gillnets and bottom trawling to catch Baam Fish, ensuring a steady and sustainable supply year-round.

Physical Characteristics

• Body: Long and smooth without scales

• Head: Broad with large gill slits

• Mouth: Wide, equipped with strong teeth

• Color: Shades of grey to blue-black with a paler underside

Size & Weight

• Average Weight: 2 to 5 kg

• Larger specimens can reach up to 8 feet in length

Cutting Preferences

Due to its tough outer skin, Baam Fish is usually preferred in skin-off slices or fillets.

Approximate Cutting Yields:

• Whole Fish: 100%

• Gutted: 76%

• Headless & Gutted: 74%

• Slices: 66%

• Boneless Fillets: 40%

Why Choose Conger Eel (Baam)?

• Unique Texture & Taste – Firm, meaty flesh with a deep, savory flavor.
• High Meat Yield – Long body structure gives more usable meat with fewer bones.
• Nutrient-Rich – Excellent source of protein, omega-3s, vitamins, and minerals.
• Versatile in Cooking – Perfect for grills, BBQ, curries, or fried dishes.
• Fresh & Hygienic Delivery – Daily catch, packed and delivered across Karachi.

Health Benefits of Conger Eel (Baam Fish)

• Rich in Protein – Supports muscle strength and body repair.
• Heart & Brain Support – Omega-3s boost cardiovascular and cognitive health.
• Bone & Joint Health – Contains vitamin D, calcium, and phosphorus.
• Boosts Immunity – Packed with selenium, B12, and essential minerals.
• Energy & Vitality – Iron-rich, helps prevent fatigue.

Cooking Inspiration

• Grilled Baam Steaks – Smoky, juicy cuts with bold flavor.
• Crispy Fried Baam – Lightly spiced, golden, and crunchy.
• Traditional Masala Curry – Karachi-style with rich tomato-onion base.
• Slow-Braised Baam – Deep, hearty flavors perfect for family dinners.

Conger Eel (Baam Fish) — FAQ