Hilsa Steaks 70-200g IQF 10 x 1 kg 20% -MM

The Hilsa Shad is easily recognized by its elongated body, silver scales, and prominent dorsal fin. It is an anadromous fish, meaning it migrates from the sea to freshwater rivers for spawning. Hilsa Shad is prized for its high oil content, which contributes to its distinctive flavor and buttery texture when cooked.

Hilsa Shad is celebrated for its versatility in the kitchen and is used in various traditional dishes across South Asia. One of the most iconic preparations, Hilsa Shad is often cooked in a spicy mustard-based curry known as "Ilish Bhapa." The fish is marinated with turmeric, chili, and mustard paste, wrapped in banana leaves, and steamed to perfection. The result is a flavorful and aromatic dish enjoyed with steamed rice.

Hilsa Shad is also used in a light, tangy curry called "Ilish Jhol." The fish is simmered in a broth of tomatoes, green chilies, and spices, creating a comforting and homely dish that pairs well with rice.

Hilsa Shad Bhaja, here the fillets are marinated in turmeric, salt, and spices before being lightly fried until golden brown. This crispy fried fish is a popular side dish served with dal (lentils) and rice.

Hilsa Shad Paturi, in this traditional Bengali preparation, Hilsa Shad is marinated with mustard, coconut, and green chilies, wrapped in banana leaves, and then grilled or steamed. The banana leaves impart a unique flavor to the fish.

In conclusion, the Hilsa Shad is more than just a fish; it represents a culinary heritage and cultural identity in South Asia. Its unique flavor and versatility in cooking make it a beloved ingredient in traditional dishes enjoyed by millions.