Ilish
Food value

The fish is popular food amongst the people of South Asia and in the Middle East, but especially with Bengalis, Odias and Telugus of Coastal Andhra. Bengali fish curry is a popular dish made with mustard oil or seed. The Bengalis popularly call this dish Shorshe Ilish. It is very popular in Bengal (Bangladesh and India's West Bengal), as well as in Odisha, Tripura, Assam, Gujarat and Andhra Pradesh. It is also exported globally.

In North America (where ilish is not always readily available) other shad fish are sometimes used as an ilish substitute, especially in Bengali cuisine. This typically occurs near the East coast of North America, where fresh shad fish, which tastes similar to ilish, can be found.

In Bangladesh, fish are caught in the Meghna - Jamuna delta, which flows into the Bay of Bengal and Meghna (lower Brahmaputra), and Jamuna rivers.

In India, Rupnarayan (which has the Kolaghater hilsa), Hooghly, Mahanadi, Narmada and Godavari rivers and the Chilika Lake are famous for their fish yields.

In the Indian state of Andhra Pradesh, hilsa takes on a special significance. Here, the term "pulasa" refers specifically to the larger, mature hilsa that migrate upstream along the Godavari River. This migratory journey is crucial, as it's believed that the Godavari's unique muddy waters contribute to the development of a richer flavour and firmer texture in the fish, compared to hilsa caught elsewhere.

So, all Pulasa's are Hilsa's, but not every Hilsa is a Pulasa.

Due to this perceived superior quality and its limited seasonal availability (typically monsoon season), pulasa commands a significantly higher price and cultural importance in Andhra Pradesh. It is considered a rich delicacy, often referred to as the "king of fish" in Godavari Areas and features in celebratory meals and as a prized gift. The upstream migration itself is seen as a vital natural process, and the pulasa a reward for the patient fishermen who wait for its arrival.

The High Price of Pulasa and common scams: The high cost of pulasa makes it a target for unscrupulous vendors. Finding genuine pulasa can be a tough task, as some may try to pass off regular hilsa as the more prized catch. Consumers are advised to be cautious and rely on trusted sources when purchasing pulasa, especially during the off-season.This regional distinction highlights the importance of habitat and migration patterns in shaping the cultural perception and value of fish like hilsa. It also emphasizes the challenges associated with ensuring authenticity and quality in the seafood market.

In Pakistan, most hilsa fish are caught in the Indus River Delta in Sindh. They are also caught in the sea, but some consider the marine stage of the fish as not so tasty. The fish has very sharp and tough bones, making it problematic to eat for some.

Ilish is an oily fish rich in omega 3 fatty acids. Recent experiments have shown its beneficial effects in decreasing cholesterol level in rats and insulin level.

In Bengal and Odisha, ilish can be smoked, fried, steamed or baked in young plantain leaves, prepared with mustard seed paste, curd, aubergine, different condiments like jira (cumin) and so on. It is said that people can cook ilish in more than 50 ways. Ilish roe is also popular as a side dish. Ilish can be cooked in very little oil since the fish itself is very oily.
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