Hilsa (Bengali: Ilish) is the national fish of Bangladesh, also popular in India's Assamese-, Bengali- Oriya-speaking regions and in Telugu-speaking regions and in Pakistan Sindh. In Gujarat it is known as either Modenn or Palva.It is an economically important tropical fish. This fish exists and is caught in Narmada and Padma river deltas. The fish in coastal area of Gujarat is known as Modenn if it is female and palva if it is young male. Like Bengal or Sindh this fish is not well known in Gujarat because fish eaters in Gujarat are Mostly Muslims and Hindu fisherman of the coastal areas. The Hilsa fish is full of tiny bones which require trained eaters/hands to handle.
As it is anadromous in nature (an uncommon phenomenon in tropical waters), the hilsa lives in the sea for most of its life, but migrates up to 1,200 km inland through rivers in the Indian sub-continent for spawning. Distances of 50-100 km are usually normal in the Bangladesh rivers.
As it is anadromous in nature (an uncommon phenomenon in tropical waters), the hilsa lives in the sea for most of its life, but migrates up to 1,200 km inland through rivers in the Indian sub-continent for spawning. Distances of 50-100 km are usually normal in the Bangladesh rivers.
Hilsa is mainly available in the major Bangladesh rivers of the Padma (lower Ganges), Meghna, Jamuna (lower Brahmaputra), and Godavari.
Those from the Padma are considered to be the best in taste.
However, Hilsa is also caught from the sea. But those caught from the sea are not considered to be so tasty as those caught from the river. Hilsa is an oily fish rich in essential fatty acids(omega 3 fatty acids). Recent experiments have shown its beneficial effects in decreasing cholesterol level in rats and insulin level.
In Bengal, hilsa can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, brinjal (eggplant), different condiments like jeera and so on. It is said that people can cook hilsa in more than 50 ways. Hilsa roe is also popular as a side dish. Hilsa can be cooked in very little oil since the fish itself is very oily.
In Bengal, hilsa can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, brinjal (eggplant), different condiments like jeera and so on. It is said that people can cook hilsa in more than 50 ways. Hilsa roe is also popular as a side dish. Hilsa can be cooked in very little oil since the fish itself is very oily.
Panta Ilish - a traditional platter of stale rice (in soup) with fried Hilsa slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion - is a popular serving for the Pohela Boishakh festival.In many Hindu Bengali families two Hilsa fishes (Joda Ilish) are bought on special auspicious days, like some pujas.
It is considered auspicious to buy two Hilsa fishes on the day of Saraswati Puja (The Goddess of Learning and Beauty), which takes place in the beginning of Spring and also on the day of Lakshmi Puja (The Goddess of Wealth and Prosperity) which takes place in autumn. But this custom is prevalent mainly among the Hindu Bengalis of former East Bengal (now Bangladesh) many of whom now live in West Bengal in India after the Partition of India. Some of them give Hilsa fish as an offering to the goddess Lakshmi, without which the Puja is thought to be incomplete.
Hilsa is an important source of foreign exchange for Bangladesh. They export it to the European countries and USA. In Europe, Hilsa is available at the Bangladeshi grocery stores.
(From Wikipedia, the free encyclopedia)
(From Wikipedia, the free encyclopedia)
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