It is called "Rupchanda" in Bengali, pamplet in Marathi[4] or Maanji in Mumbai, paaplet (Konkani: पापलेट) in Goa, avoli (Malayalam: ആവോലി) in Kerala and vawall (Tamil: வௌவால்) in parts of South India.

It is called zubaidi in Arabic, which is derived from the word zubdah, meaning 'butter', due to its tender flesh.

In Korea, the fish is known as byeongeo (병어) and is often grilled into gui and eaten as a banchan (side dish).

It is also a popular dish in Chinese cuisine, where it is called yínchāng (銀鯧) and is often served steamed or braised.

[5] Mtabbag Zbedi (Gulf Arabic: مطبق زبيدي, romanized: mṭabbag zbēdi) is a popular Kuwaiti dish made with fried Pomfret, spices, and rice, with daqqūs, Kuwaiti home-made hot sauce, usually added.