Premium Pabda Fish (Indian Butter Catfish) – 500g Ice Block
Savor the delicate, buttery goodness of our Pabda Fish, expertly preserved in a 500g Ice Block. Known as the "Butter Catfish" for its incredibly smooth texture and sweet, mild flavor, Pabda is a cornerstone of fine Bengali and South Asian cuisine.
By freezing the fish in a solid ice block, we ensure it remains protected from freezer burn, maintaining its "just-caught" freshness, silvery sheen, and tender structure from the water to your kitchen.
Why Choose Our 500g Pabda Ice Block?
-
Locked-in Freshness: The ice block technology creates a protective barrier, preventing oxidation and preserving the natural oils that give Pabda its signature flavor.
-
Premium Sizing: Each 500g pack contains carefully selected, medium-sized Pabda—ideal for soaking up spices and fitting perfectly in a standard cooking pan.
-
Tender & Bone-Light: Pabda is famous for having very few bones and a soft, succulent texture, making it a favorite for children and seafood connoisseurs alike.
-
Sustainably Sourced: Harvested from clean freshwater sources and processed under strict hygienic conditions to ensure the highest quality.
Product Specifications
| Feature |
Details |
| Common Name |
Pabda / Indian Butter Catfish |
| Scientific Name |
Ompok bimaculatus |
| Net Weight |
500g (Frozen in Ice Block) |
| Texture |
Silky, tender, and buttery |
| Flavor |
Mildly sweet freshwater taste |
| Preparation |
Whole, uncleaned (to preserve integrity) |
Classic Culinary Uses
-
Pabda Tel-Jhal: The most iconic preparation. A light yet spicy gravy made with kalonji (black cumin), green chilies, and a hint of mustard oil.
-
Shorshe Pabda: A rich, pungent mustard-paste curry that perfectly complements the delicate nature of the fish.
-
Pabda with Eggplant: A nutritious, light stew (Jhol) cooked with slender slices of eggplant and fresh coriander leaves.
Defrosting Instructions
Pro Tip: Do not force-thaw with hot water. Place the 500g ice block in a large bowl of room-temperature water. The ice will melt away naturally, leaving the fish firm and intact. Once thawed, clean gently and pat dry before marinating with turmeric and salt.
Sold out
