Fish & dry fish

Gulsha Tengra

Tengra fish, also known as the Tangra fish or the Mystus tengara, is a freshwater catfish species found in South Asia, particularly in India, Bangladesh, and Nepal. It is a popular food fish and is widely consumed in these regions.

Tengra fish has a tender texture and a delicate, slightly sweet taste, which makes it a popular ingredient in curries and other traditional dishes. It is also a good source of protein, omega-3 fatty acids, and other essential nutrients, making it a healthy food choice.

In addition to its culinary uses, Tengra fish is also used in traditional medicine to treat various ailments. Its bones, skin, and fins are believed to have medicinal properties and are used in Ayurvedic and other traditional medicines.

Hilsa, scientifically known as Tenualosa Ilisha, is a species of fish that is widely found in the rivers of South Asia, including the Padma River. The Padma River is one of the major rivers in Bangladesh and is known for being a significant habitat for Hilsa.

Hilsa is a popular and economically important fish in the region, cherished for its unique taste and nutritional value. It is a migratory fish, traveling upstream from the Bay of Bengal to spawn in freshwater rivers like the Padma. The Padma River, with its rich nutrients and suitable conditions, provides an ideal environment for the Hilsa to thrive.

Hilsa has a distinct silver-colored body with a slightly elongated shape, and it is renowned for its delicious and fatty flesh. The fish is especially prized for its unique flavor, which is enhanced by its natural habitat in the brackish water of the river estuaries. The Hilsa fish is a staple in the cuisine of Bangladesh and neighboring regions, and it holds cultural and culinary significance.

Harvesting and consumption of Hilsa are major economic activities for the communities along the Padma River, contributing significantly to the livelihoods of local fishermen. However, overfishing and environmental changes can pose challenges to the sustainable management of Hilsa populations, and conservation efforts are often undertaken to ensure the long-term survival of this iconic fish species.

Hilsa fish has a slender, elongated body with shiny silver scales and a slightly bluish-green back. It has a prominent, sharp-edged, and compressed head.

Hilsa fish is primarily a marine fish but migrates to freshwater rivers and estuaries for breeding. It is most commonly found in the rivers Ganges and Brahmaputra in India and Bangladesh. Taste and Texture: Hilsa fish is known for its distinct, rich flavor and oily texture. It has a soft and tender flesh that easily flakes apart when cooked. Culinary Uses: Hilsa fish is highly sought after for its culinary value. It is commonly prepared by steaming, frying, or cooking in a spicy curry. In Bengali cuisine, the traditional dish called "Ilish Bhapa" involves steaming the fish with mustard paste and spices, while "Ilish Machher Paturi" is another popular preparation where the fish is marinated with spices, wrapped in banana leaves, and then cooked.

"Hilsa" vis heeft een slank, langwerpig lichaam met glanzende zilveren schubben en een licht blauwgroene rug. Het heeft een prominente, scherprandige en samengedrukte kop.

Hilsa-vis is in de eerste plaats een zeevis, maar trekt naar zoetwater rivieren en estuaria om te broeden. Het komt het meest voor in de rivieren de Ganges en Brahmaputra in India en Bangladesh.

Smaak en Textuur: Hilsa-vis staat bekend om zijn kenmerkende, rijke smaak en vettige textuur. Het heeft zacht en mals vlees dat gemakkelijk uit elkaar valt bij het koken.

Culinaire Gebruiken: Hilsa-vis is zeer gewild vanwege zijn culinaire waarde. Het wordt vaak bereid door te stomen, te frituren of te koken in een pittige curry. In de Bengaalse keuken omvat het traditionele gerecht genaamd "Ilish Bhapa" het stomen van de vis met mosterddeeg en specerijen, terwijl "Ilish Machher Paturi" een ander populair gerecht is waarbij de vis wordt gemarineerd met kruiden, verpakt in bananenbladeren en vervolgens gekookt.