Chital Fish 1.0-1.1kg

Chital Fish (Clown Knifefish) – 1.4kg to 1.5kg

The Chital is one of the most prestigious freshwater fishes in the Bengal delta. Known for its unique silver-spotted appearance and its curved "knife-like" shape, it is a centerpiece fish for traditional feasts and weddings. At 1.4kg – 1.5kg, the fish is at an ideal maturity where the fat content is high, particularly in the prized belly portion.

Product Overview

• Source: Wild-caught from deep freshwater rivers and large wetlands (Beels).

• Weight Range: 1.4kg – 1.5kg (Medium-Large size).

• Flavor Profile: Rich, creamy, and slightly sweet. The belly area is famously fatty and luxurious.

• Texture: Dual-textured. The back (Gada) is firm but fibrous/bony, while the belly (Peti) is soft and melt-in-the-mouth.

Key Features

Nutritional Value (per 100g)

• Protein: 18g – 20g.

• Fat: 4g – 7g (Rich in Omega-3 and healthy unsaturated fats).

• Calories: ~160 kcal.

• Minerals: Excellent source of Phosphorus, Calcium, and Iron.

Top Culinary Uses

Pro Tip: Chital is a "Two-in-One" fish. Don't cook the whole fish the same way! Use the fatty belly for a rich curry and scrape the back meat to make Muitha.

• Chital Macher Muitha: Scrape the meat from the back, mix with spices, boil into balls, and then cook in a rich, spicy gravy.

• Peti Bhuna: The fatty belly steaks are best cooked in a "Kalia" style with caramelized onions, ginger-garlic, and a touch of garam masala.

• Dopiaza: A thick onion-based gravy that complements the oily richness of the fish.

Handling & Storage

• Processing: If you are making Muitha, it is easier to scrape the meat while the fish is very cold.

• Cleaning: Use salt and lemon to clean the silver skin thoroughly to maintain its bright appearance.

• Storage: Best enjoyed fresh. If freezing, wrap tightly in plastic film to prevent freezer burn on the delicate fatty tissues.

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