Chiring Fish (Cleaned) – [চিরিং মাছ]
Commonly known as the Mudskipper, the Chiring fish is a unique and rare delicacy primarily found in the coastal saline waters and muddy estuaries of the Chittagong and Noakhali regions. It is highly sought after by seafood connoisseurs for its distinct sweet flavor and firm, lean meat.
Product Specifications
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Format: Pre-Cleaned & Ready-to-Cook. (Scales, gills, and entrails removed for your convenience).
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Source: Wild-caught from the tidal mudflats and estuaries of the Bay of Bengal.
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Flavor Profile: Naturally sweet with a hint of saline "ocean" freshness. It is often described as a mix between a freshwater shrimp and a small catfish.
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Texture: Firm, dense, and non-flaky. It holds its shape perfectly even in high-heat cooking.
Key Features
| Feature |
Details |
| Convenience |
Cleaning Chiring can be tedious due to its slippery skin; our Cleaned version saves you 20+ minutes of prep time. |
| Meat Quality |
White meat with a very thin skin that becomes delicious when seared. |
| Bone Factor |
Features a single central bone; very easy for children and adults to eat without worry. |
| Purity |
Sourced from natural habitats, free from aquaculture chemicals or hormones. |
Nutritional Value (per 100g)
Chiring is a lean, high-protein fish ideal for a healthy diet.
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Protein: 18g – 20g
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Fat: < 1.5g (Very low fat).
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Minerals: Rich in Calcium, Iron, and Magnesium from its mineral-rich mudflat habitat.
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Vitamins: Good source of B-complex vitamins.
Top Culinary Uses
Pro Tip: Because Chiring has a firm texture, it is best cooked in "Bhuna" or "Chorchori" style. It absorbs the pungency of mustard oil and the heat of green chilies beautifully.
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Chiring Macher Chorchori: Cooked with thin strips of potato, plenty of onions, and green chili.
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Dry Bhuna: Sautéed with garlic and roasted cumin until the spices coat the fish perfectly.
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Chilly-Garlic Stir Fry: A popular coastal preparation where the fish is tossed in high heat with lots of crushed garlic.
Handling & Storage
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Quick Rinse: Although pre-cleaned, a quick rinse with a dash of salt or lemon juice is recommended to refresh the meat.
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Storage: Keep chilled at $2^{\circ}\text{C}$ to $4^{\circ}\text{C}$ if cooking same day.
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Frozen: Can be stored for up to 2 months in an airtight freezer bag.
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