Search results
Results from the WOW.Com Content Network
Hilsa is also known as pulasa in Godavari districts of the state. The name Pulasa stays with the fish for a limited period between July–Sept of a year, when floods raise the Godavari River. This time the fish is in high demand and sometimes $100 per kilo. [24] [25]
Hilsa kelee, called the kelee shad, fivespot herring, hilsa, ilish and the razorbelly, is a species of marine ray-finned fish belonging to the family Dorosomatidae, which includes the gizzard shads and sardinellas.
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
A fish market in Sylhet. Bangladesh is a country with thousands of rivers and ponds, and is notable as a fish-loving nation, acquiring the name machh-e bhat-e Bangali (which means, "Bengali by fish and rice"). [1] [2] [3] Ilish is the national fish of the country, and contributes 13% of country's total fish production. Fish are both caught from ...
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.
Panta bhat or poita bhat is often garnished with mustard oil, onion, chilli, pickle, and served with shutki mach (dried fish), machher jhol (fish curry), especially shorshe Ilish (ilish cooked with mustard seeds), aloo bhorta or aloo pitika (mashed potato), begun bhorta (mashed brinjal) and other bhorta or pitika (mashed food).
Whether for a betta or a pair of goldfish, give your pet fish a moniker that matches its personality by picking one off of this list of 100 great fish names.
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]