Chewa fish

Chewa Fish (Pink Eel Goby) – [চেওয়া মাছ]

Chewa Fish, also known as the Pink Eel Goby, is a unique and culturally significant saltwater fish found in the estuarine and coastal waters of the Bay of Bengal. Known for its slender, elongated body and reddish-pink hue, it is a seasonal delicacy that is highly prized both in its fresh form and as a sundried specialty (Chewa Shutki).

Product Specifications

• Type: Pink Eel Goby (Odontamblyopus rubicundus).

• Format: Available as Fresh Whole or Sundried (Shutki).

• Size: Long and slender, typically ranging from 15cm to 30cm.

• Appearance: Distinctive pinkish-red or purplish skin, eel-like shape, and a small, blunt head.

• Meat Profile: Soft and delicate when fresh; intensely savory and chewy when dried.

Key Features

Nutritional Value (per 100g)

• Protein: 16g – 19g (Fresh) / 55g+ (Dried).

• Rich in Minerals: High levels of Calcium and Iron due to the consumption of the whole fish.

• Vitamins: Good source of Vitamin A and Vitamin B-complex.

• Healthy Fats: Contains essential fatty acids common to coastal fish species.

Top Culinary Uses

Pro Tip: If using the dried version (Chewa Shutki), soak it in warm water with a pinch of salt for 15 minutes to soften it and remove any excess surface salt before cooking.

• Chewa Shutki Bhuna: The most famous preparation. Cooked with a generous amount of garlic, onions, and red chili flakes until it reaches a dark, spicy, and fragrant consistency.

• Fresh Chewa Curry: Cooked with green chilies and mustard oil in a light, spicy broth (Jhol) to preserve its delicate fresh texture.

• Chewa Bhorta: A rustic favorite—charred or fried fish mashed with mustard oil, scorched dry chilies, and raw onions.

• With Vegetables: Often cooked with winter vegetables like Flat Beans (Sheem) or Potatoes to add a savory depth to the dish.

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