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Explore Our Fresh Fish Collection!
chingri
Chingri, also known as prawn or shrimp, is a cherished seafood delicacy prevalent in South Asian cuisine, especially in Bengali culinary traditions. Renowned for its sweet, succulent meat and versatile nature, Chingri finds its way into an array of dishes—from spicy curries to delicate stir-fries. With a tender texture and a unique ability to absorb flavors, it’s a culinary favorite. Bengali specialties like Chingri Malai Curry showcase its exquisite taste, blending coconut milk and spices to complement the prawns’ natural sweetness. Chingri’s popularity stems from its role in creating delectable, aromatic dishes that celebrate coastal flavors in regional cooking.
Crab
Eatable crabs, found in diverse marine habitats worldwide, feature sturdy exoskeletons and claws for defense and feeding. These scavengers scuttle along ocean floors, dining on various organisms. Their succulent, sweet meat, often likened to a blend of seafood flavors, delights culinary enthusiasts. When prepared, their tender flesh offers a delectable taste akin to fresh, briny seafood, making them a cherished delicacy globally.
zig-zag eel(baim)
The Zig-zag eel, a captivating resident of Southeast Asian freshwater habitats, boasts a slender frame with distinct zig-zag patterns along its elongated body. Camouflaging seamlessly in rivers, this tranquil, nocturnal hunter preys on small aquatic creatures. Culinary intrigue surrounds its delicate, sweet-tasting flesh, akin to flaky seafood, prized in various regions for its tender, freshwater fish-like texture when cooked.
Rupchanda
Rupchanda, also known as pomfret or silver pomfret, is a prized fish found in the Indian Ocean and widely popular in South Asian cuisine. Its distinctive silver-white body and flat shape characterize this sea delicacy. Rupchanda boasts a mild, delicate taste with a firm yet flaky texture, making it versatile for various cooking methods like frying, steaming, or grilling. Rich in Omega-3 fatty acids and protein, it’s favored for its health benefits. Whether in spicy curries, marinated and grilled to perfection, or steamed with subtle herbs, Rupchanda fish stands out for its exquisite flavor and culinary adaptability.
Hilsa
The Hilsa, a revered fish in South Asia, glides through rivers with its sleek, silver body adorned with a distinct iridescence. Feeding on plankton, it thrives in brackish waters. Its rich, oily flesh boasts a unique flavor profile, celebrated for its delectable taste reminiscent of the river’s essence. This prized fish, revered for its distinct taste and texture, holds a revered status in regional cuisines.
carp fish
Carp, a ubiquitous freshwater fish, encompasses various species globally, prized for its adaptability and culinary diversity. Known for its robustness and ability to thrive in diverse water bodies, carp holds significance in aquaculture and traditional cuisines worldwide. Its flesh, mildly flavored and firm, lends itself well to multiple cooking methods—grilled, fried, or baked. Common carp, mirror carp, and grass carp are prominent varieties, each offering distinct taste profiles. Rich in protein and nutrients like Omega-3 fatty acids, carp remains a staple in many cultures, appreciated for its accessibility, versatility in dishes, and contribution to sustainable fishing practices.