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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. An estimated 97% of the total hilsa catch comes from Bangladesh. Ilish production in the country increased by 92% from 2008 to 2023. [15]
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 ...
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]
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] Ilish is the national fish of the country, and contributes 13% of country's total fish production. Fish are both caught from the ...
Since 2016, Bangladesh government banned hilsha fishing and selling in the times of Pahela Baishakh, ministers started urging people to have panta without ilish and social media became rife with calls for panta without ilish. [29] [30] Bengali Muslims prefers to have Panta Bhat as Iftar when they fast during summer to stay hydrated. [31]
Pages in category "Fish of Bangladesh" The following 109 pages are in this category, out of 109 total. This list may not reflect recent changes. ...
Fish is a core part of the Bengali diet, and is the main source of protein. Bengalis typically use freshwater and brackish fish when making meals. Spices are used heavily in the preparation of fish, and the fish is usually served either as a curry or a fried steak. Popular fish curries include boal, rohu, ilish, and pabda.
Riverine fish like bhetki, topshey, aarh and pābdā (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine. [citation needed] In the process of frying it in oil, a hilsa will release additional oil. The oil mixture is valued as a flavouring agent for rice or vegetables. [1]
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