Most delicious fishes of all time

26 June,2024

Credit: Pixabay

Renowned for its unique taste and tender flesh, often prepared in mustard sauce (Shorshe Ilish).

Credit: Google Photos

Hilsa (Ilish)

Popular for its flavor and texture, frequently cooked in curry (Rui Macher Jhol).

Credit: Pinterest

Rohu (Rui)

Known for its fatty, flavorful meat, typically prepared in a variety of Bengali curries.

Credit: Google Photos

Catla (Katla)

Appreciated for its rich taste, often cooked in spicy, or mustard paste and chilli.

Credit: Google Photos

Boal (Bual)

Valued for its delicate and buttery taste, commonly fried or curried.

Credit: Google Photos

Pomfret (Rupchanda)

Soft and tender, usually cooked in a light mustard gravy (Pabda Shorshe).

Credit: Google Photos

Pabda

Small but flavorful, often used in traditional Bengali fish curries.

Credit: Google Photos

Tangra 

Known for its firm texture and taste, typically cooked in spicy gravies.

Credit: Google Photos

Tangra