Deshi Chapila Fish (Gudusia chapra)
Commonly known as the Indian River Shad, Chapila is a small, silvery freshwater fish that is a beloved staple in Bengali households. Often referred to as "Small Hilsa" due to its similar oily richness and delicate flavor, it belongs to the Small Indigenous Species (SIS) category, which is vital for nutrition in South Asia.
Product Overview
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Source: Wild-caught from rivers (Padma, Meghna), haors, and floodplains of Bangladesh and Eastern India.
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Flavor Profile: Delicate and rich with a mild sweetness. It has a distinctive "riverine" aroma.
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Texture: Soft and tender. Like Hilsa, it has a high oil content, making the flesh very succulent.
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Common Preparations: Best enjoyed as Chapila Shorshe (mustard curry), Chapila Bhaja (crispy fry), or a light Chorchori with mixed vegetables.
Key Features
Nutritional Value (per 100g)
Chapila is a "superfood" among small fishes, particularly famous for its high mineral content.
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Calories: ~90–110 kcal
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Protein: 10.5g – 15g
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Fat: 5g – 11g (Rich in Omega-3 fatty acids)
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Calcium: 1100mg (Exceptionally high; vital for bone health)
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Iron: 15.9mg (Excellent for preventing anemia)
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Vitamin A: Rich in retinol, which supports eye health.
Handling & Storage
Pro Tip: Because Chapila is small and delicate, it is often sold "Whole" to keep it fresh. When cleaning, handle gently to avoid crushing the soft flesh.
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Cleaning: Remove the scales and gills. It is often cooked with the head intact for maximum flavor.
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Freshness: Look for bright, clear eyes and a shiny, metallic silver skin.
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Storage: Best consumed fresh. If freezing, use airtight vacuum packs to prevent the delicate oils from oxidizing.
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