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The fish is found in 11 countries: Bangladesh, India, Myanmar, Pakistan, Iran, Iraq, Kuwait, Bahrain, Indonesia, Malaysia and Thailand. Bangladesh is the top hilsa-producing country in the world, followed by Myanmar and then India. [5] Hilsa fishes for sale at fish market in West Bengal, India.
Panta bhat is one of the cool dishes popular in Bengal, meaning it helps keep cool during the summer. [20] This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as chira (flattened rice) and muri (puffed rice) are preferred. [21] In Bangladesh, it is a part of the Pahela Baishakh (Bengali new year festival ...
Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. [1] The dish is popular among the people of Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak valley. [2] [3]
Hilsa are the national fish of Bangladesh and state fish of West Bengal, and are an important culinary ingredient in Bengali cuisine. Bangladesh exports 70% of the world's supply of the fish. In West Bengal, hilsa are cooked in a special mustard sauce as a delicacy known as Ilish Bhapa, Ilish Polao, and Shorshe Ilish during the Durga Puja ...
Hilsa is a common name for Tenualosa ilisha a fish found in Bangladesh and India. Hilsa may also refer to: Hilsa, a genus of fishes containing a single species, Hilsa kelee, found in the Indian and Pacific Oceans; Hilsa, Bihar, a city and a notified area in the Indian state of Bihar; Hilsa, Nepal, a town in Nepal
Fishing is the way of life of most of coastal community. So, the marine fish fauna gives a greater commercial value to the country's economy, as well as well being of the coastal people. [2] Marine fish are strictly different from freshwater counterparts due to high salinity of sea water, which they live.
Clupeidae is a family of clupeiform ray-finned fishes, comprising, for instance, the herrings and sprats.Many members of the family have a body protected with shiny cycloid (very smooth and uniform) scales, a single dorsal fin, and a fusiform body for quick, evasive swimming and pursuit of prey composed of small planktonic animals.
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]