Types of Fish Eaten in India
Fish is an essential part of the Indian diet, and it is popular among all regions of the country. India is a country with a long coastline, and it is home to various freshwater and seawater fish species. In this article, we will discuss the various types of fish that are commonly eaten in India.
Types of Fish Eaten in India
Some common fish eaten in India are:
Hilsa | ilish | Herring
Hilsa, also known as ilish or herring, is a type of fish that is widely popular and a delicacy in the Indian subcontinent, particularly in the regions of West Bengal and Bangladesh. It is anadromous fish, meaning it migrates from the ocean to the freshwater rivers to spawn. The fish is characterized by its shiny, silver skin and a distinct flavor that is rich, oily, and somewhat sweet. It is usually prepared by frying or smoking and is often served with rice. Hilsa is not only enjoyed for its taste but also has cultural significance in the region, with its arrival marking the beginning of the monsoon season and its consumption being a part of various cultural festivals and celebrations.
Hilsa is a popular fish in India, especially in the eastern and northeastern regions. It is a freshwater fish that is also found in the Bay of Bengal. Hilsa has a rich and distinct flavor, and it is often cooked with mustard and other spices. The fish is also a good source of omega-3 fatty acids.
Rohu | Carp
Rohu (Labeo rohita) is a freshwater fish species commonly found in rivers and freshwater lakes in the Indian subcontinent and Southeast Asia. It is an important aquaculture species and a popular food fish in many parts of India, especially in the Eastern and North-Eastern regions. Rohu is a large, silver-colored fish with a relatively long and narrow body, and it can grow up to a meter in length and 20 kg in weight. The flesh of rohu is white, tender, and flavorful, and it is used in a wide range of traditional Indian dishes, including curries, soups, and snacks. It is also rich in nutrients, including protein, vitamin B12, and omega-3 fatty acids, which are essential for good health.
Rohu is a freshwater fish that is commonly found in the rivers of North India. It has a mild and sweet taste and is often used to make curries and fried dishes. Rohu is also a good source of protein and essential nutrients.
Rawas (Indian Salmon)
Rawas is an Indian salmon fish that is popularly consumed in the coastal regions of India. It is a saltwater fish that is found in the Arabian Sea and the Bay of Bengal. Rawas is known for its rich flavor and soft, flaky texture. It is a popular choice for making curries, fries, and kebabs in many Indian households. Rawas is also considered to be a healthy fish as it is a rich source of Omega-3 fatty acids, which is known to have several health benefits including reducing the risk of heart disease and stroke.
Rawas is a popular seawater fish that is found in the Indian Ocean. It has a delicate and tender texture and a subtle flavor. Rawas is often grilled or baked with lemon and butter and served with rice.
Katla | Indian Carp | Bengal Carp
Katla, also known as the Indian Carp or Bengal Carp, is a popular freshwater fish in India, Bangladesh, and Nepal. It is a major food fish and is a staple in the Bengali cuisine of Eastern India and Bangladesh. Katla is a freshwater fish and is mainly found in rivers, canals, and ponds. It is a large, sturdy fish that can grow up to 40 inches in length. The flesh of Katla is white, firm, and has a sweet and mild flavor. It is rich in protein and omega-3 fatty acids and is considered healthy for consumption. Katla is often cooked in a variety of ways, such as curries, fries, and smoked.
Katla is a freshwater fish that is commonly found in the rivers of East India. It has a firm texture and a mild taste. Katla is often used in curries and fried dishes, and it is also a good source of protein.
Bangda | Mackerel
Bangda, also known as Indian Mackerel, is a small, saltwater fish found in the Indian Ocean and surrounding areas. It is a popular fish in India, especially in the coastal regions, and is known for its distinct flavor and meaty texture. Bangda is a relatively affordable fish, making it a common choice for everyday meals. It is also a good source of protein and omega-3 fatty acids. The fish can be prepared in a variety of ways, including fried, grilled, or curried. Bangda curry, in particular, is a popular dish that is served with rice or bread.
Bangda is a popular seawater fish that is found in the Arabian Sea and the Bay of Bengal. It has a strong and distinct flavor and is often used to make curries and fried dishes. Bangda is also a good source of omega-3 fatty acids.
Pomfret
Pomfret is a type of fish that is commonly found in the Indian Ocean, as well as in the Atlantic and Pacific Oceans. There are several species of pomfret, but the most commonly eaten species are the black pomfret and the silver pomfret. The fish has a flat body, and is usually silver or black in color. It has a delicate, mild flavor and a firm, white flesh that makes it a popular choice for grilling or frying. In Indian cuisine, pomfret is often seasoned with spices like turmeric, cumin, and coriander, and is usually served with rice or bread. It is also used in many traditional dishes, such as fish curry and fish biryani.
Pomfret is a seawater fish that is commonly found in the Indian Ocean. It has a mild and delicate flavor and a firm texture. Pomfret is often grilled or fried and served with rice and vegetables.
Surmai | King Fish | Seer Fish
Surmai, also known as King Fish or Seer Fish, is a popular fish species in India. It is a type of mackerel and is found in the Indian Ocean and some parts of the Pacific Ocean. Surmai is a highly prized fish due to its firm texture, meaty flavor, and high nutritional value. It is a rich source of protein, omega-3 fatty acids, and other essential nutrients, which make it a healthy food choice. Surmai is a versatile fish that can be cooked in various ways, such as grilling, frying, or baking. Its flesh is firm and has a mild, slightly sweet taste that is not too fishy, making it a favorite among seafood lovers. Surmai is widely used in Indian cuisine and is a popular choice for preparing dishes like fish curry, fish fry, and fish biryani.
Surmai is a popular seawater fish that is found in the Arabian Sea and the Bay of Bengal. It has a firm texture and a rich, oily taste. Surmai is often used to make curries and fried dishes, and it is also a good source of protein.
Rani | Pink Perch
Rani, also known as Pink Perch, is a popular freshwater fish found in many parts of India. It is a small-sized fish that is known for its delicate and mild flavor, which makes it a popular choice for many seafood dishes. Rani is rich in protein, vitamins, and minerals, making it a healthy addition to one’s diet.
Rani has a pinkish color and a firm texture, and it is typically prepared by frying or cooking in a curry or sauce. It is also a popular choice for grilling or baking. Many people enjoy the mild flavor of Rani and use it in a variety of dishes, such as fish curry, fish fry, and fish soup. Due to its small size, it is often used in combination with other fish to make a seafood platter.
Rani is widely available in markets and fish shops in India and is often used in local cuisine. It is also exported to other countries, where it is gaining popularity as a healthy and delicious seafood option. Rani is generally considered to be a good choice for people who are looking to incorporate more seafood into their diet.
Rani is commonly found in the rivers of South India. It has a tender and flaky texture and a subtle taste. Rani is often used to make curries and fried dishes, and it is also a good source of protein.
How to Store Fish
It is essential to store fish properly to prevent it from spoiling. Fresh fish should be consumed within a day or two, and it should be stored in a refrigerator or a cooler with ice. It is important to keep the fish covered and away from other foods to prevent cross-contamination. Frozen fish should be stored in a freezer, and it should be thawed in the refrigerator before cooking.
Fish is an essential part of the Indian diet, and there are various types of fish that are commonly eaten in the country. Each fish has a unique flavor and texture, and it is often used in different dishes. It is important to store fish properly to prevent it from spoiling, and fresh fish should be consumed within a day or two.
FAQs – Types of Fish Eaten in India
What is the most popular fish eaten in India?
Hilsa is one of the most popular fish in India, especially in the eastern region, due to its unique flavor and texture. You can see the list of other common types of Fish Eaten in India above.
How do I identify a fresh fish when buying it?
Fresh fish should have clear eyes, firm flesh, and a mild smell. Look for fish with shiny scales and avoid those with a slimy or dull appearance.
What are the health benefits of eating fish?
Fish is a great source of lean protein and contains omega-3 fatty acids that promote heart health and reduce inflammation. It also has essential vitamins and minerals, including Vitamin D and calcium, that support bone health.
How can I cook fish in Indian cuisine?
Fish can be cooked in various ways in Indian cuisine, including curries, tandoori, and grilled. The fish is often marinated with spices and herbs to add flavor and then cooked to perfection.
Can I use any fish in a specific Indian dish?
Some Indian dishes require specific types of fish to achieve the desired taste and texture. For example, Hilsa is commonly used in Bengali cuisine, while Pomfret is often used in Goan and coastal regions.
How long can I store fish in the fridge?
Fresh fish can be stored in the refrigerator for up to two days, while cooked fish can be stored for up to four days. It is important to properly store the fish to avoid spoilage and foodborne illnesses.
Can I freeze fish?
Yes, fish can be frozen for extended storage. Wrap the fish tightly in a plastic bag or aluminum foil and freeze for up to six months. Thaw the fish before cooking and consume within two days after thawing.
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