Shol Fish (Channa striata) – 1.2kg to 1.3kg
The Shol fish, or Snakehead Murrel, is one of the most respected freshwater fish in the Indian subcontinent. At a weight of 1.2kg – 1.3kg, the fish is in its "prime" size—the meat is fully developed, firm, and thick, offering the perfect ratio of flesh to bone.
Product Overview
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Source: Naturally sourced from freshwater haors, beels, and slow-moving rivers.
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Size: Premium Large (1.2kg – 1.3kg).
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Flavor Profile: Mild, sweet, and clean. It doesn't have a strong "fishy" odor, making it a favorite for those who prefer subtle flavors.
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Texture: Very firm and meaty. It has a texture similar to chicken or veal, which allows it to hold up perfectly in spicy stews or on a grill.
Key Features
| Feature |
Details |
| Appearance |
Dark brown/blackish back with light-colored underbelly and striking patterns. |
| Bone Structure |
Mostly a sturdy central spine; very few fine bones, making it excellent for children and the elderly. |
| Culinary Identity |
Famous for Shol Macher Bhuna and Shol-Lau (cooked with bottle gourd). |
| Medicinal Value |
Traditionally eaten to aid recovery from illness and surgery due to its high albumin content. |
Nutritional Value (per 100g)
Shol is globally recognized for its healing properties, particularly for tissue repair.
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Protein: 20g – 22g (Exceptionally high).
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Fat: ~0.5g – 1.0g (An extremely lean fish).
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Healing Agent: Rich in Arachidonic Acid and Amino Acids that accelerate wound healing.
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Minerals: High in Zinc, Iron, and Calcium.
Top Cooking Styles
Pro Tip: Because Shol at 1.2kg+ is quite firm, it is one of the few fishes that tastes even better when "roasted" or "bhuna-ed" for a longer time. It absorbs the spices deep into the thick flakes.
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Shol-Lau: A legendary Bengali pairing where the firmness of the fish complements the softness of the bottle gourd.
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Kopta/Balls: Because the meat is so firm, it is often boiled, deboned, and mashed into "fish koftas."
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Dry Roast (Bhuna): Cooked with plenty of onions, ginger, and green chilies until the oil separates.
Handling & Storage
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Cleaning: The skin is tough. It is often recommended to rub the fish with wood ash or coarse salt to remove the slippery outer layer before cutting.
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Freshness: Look for a clear, mucous-free skin and a firm, non-squishy body.
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Storage: Best enjoyed fresh. If freezing, wrap tightly to prevent the skin from drying out.
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