Know your fish
At India Fish Co, Anyfin is possible
This fish is found in Indo-West Pacific sea. This delicious fish provides light colored flesh with a very pleasant flavor – mild but not bland. There is a dark strip under the skin but it is not noticeably stronger in flavor than the light flesh. The flesh holds together very well for all forms of wet cooking and pan frying but flakes easily on the plate. Because the skin shrinks little it is an excellent fish for baking or steaming whole or pan dressed.
The catla fish is another mainstay of Bengal and Bihar. It is not as big as the roh, or eaten in as many dishes. It is flavourful and nutritious. But it is still very tasty; it’s best when cooked in mustard oil. Catla is also pretty healthy as it has a substantial concentration of protein while being low in saturated fat.
Himalayan Rainbow Trout is found in the highland streams of Himachal pradesh and Uttarakhand. Trout belongs to the Salmon Family. Himalayan Trout is low in calories, high in protein and is a healthy source of omega-3 fatty acids. Trout is also naturally rich in Vitamin-B, D, phosphorus and iron. Trout is also an excellent dietary source of iodine.
Indian Mackerel or Bangda has a rich, pronounced flavor. The meat is soft, flaky and moist. The outer bands of dark, strong-tasting meat along the midline may be cut out for a milder flavor. Mackerel is considered one of the more healthful fish because it’s rich in omega-3 fatty acids. Its oil content makes mackerel an excellent candidate for barbecuing or smoking. A lime marinade before cooking smoothes the taste and firms and whitens the meat.
Pabda is the smaller fish variety that lends a far superior taste. It is from the catfish family. However, it has shiny silver skin. The best part is that like most catfish varieties, this one also has one central bone. Easy to pick, full-bodied flavour, sweet in taste and quite fleshy.
The rohu is a large, silver-colored fish of typical cyprinid shape, with a conspicuously arched head. The rohu occurs in rivers throughout much of northern and central and eastern India.
Singhara is commonly found fish in India. It is a rich source of protein. They also contain other nutrients like choline and are good sources of healthy, essential fats. Catfish/ Singhara have both omega-3 and omega-6 fatty acids.
Prawns are delicious and are full of flavors with a hint of semi-sweet and salty taste to them. They are quite tender and are similar to certain white fish. There are a lot of methods to cook and prepare shrimps. You can grill, broil, fry, sauté, or steam them and also cook with or without the shells. You can eat them with rice and even curry at times.
The white flesh of this fish has a mild flavor that can be enhanced with the right marinades or sauces..
It tastes light and delicate, but has a slightly firm texture.
Tengra or Tengna is a small size catfish and one of the tasty fish in Bengali recipes of Tangra Macher Jhal. Tengra fish is an excellent source of proteins and Omega-3 fatty acids. Tengra fish mostly found in rivers of Indian state of Bihar, Odisha, Chhattisgarh and Bengal.
Tiger prawns are large-bodied prawns, are native to the Indo-West Pacific Ocean. Has a sweet, medium flavour, low to medium oiliness and moist, firm flesh. Flesh is translucent when raw and white to pink with pinkish bands when cooked. Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. The firm flesh holds together well in soups and curries and threaded on skewers for kebabs. Like all seafood, Prawns require very little cooking. Undercook, rather than overcook, them, as they will continue cooking in the residual heat.
Tilapia is probably the most ancient fish that is used as a farm-raised fish in the world. Tilapia fish has a sweet, mild taste with lean flesh and a medium-firm, flaky texture.
Pomfret is one of the most sought after fish in India and Southeast Asia due to it’s delicate white flesh with subtle “non-fishy” flavor. This fish is often deep fried whole and is best suited for grilled fish. Pomfret isn’t just flavorful though, it is also quite healthy. Its omega-3 fatty acid content makes it spectacular for the brain development of children. It also is rich in vitamin A, vitamin B1, and vitamin D, which helps in preventing strokes.
Surmai belongs to the mackerel family. Surmai is a delectable fish known for its flavour and texture. Known also as Indo-Pacific king mackerel and seer fish. Seer fish is considered a delicacy due to its taste and texture. Meaty with large bones, surmai makes for great fish steaks. It’s best enjoyed shallow or deep-fried. But in some cuisines, surmai is cooked in a thick gravy of tomato, onion, spices and served with rice.
“Tuna is a seawater fish that belongs to the mackerel family.
The meat has a flaky texture and rich flavor with high oil content. It has a unique taste, texture and versatility that make it popular.
The fish can be baked, grilled, steamed, fried or even minced for a recipe.”
“Basa is a type of Catfish and therefore have a rather flattened head which is broader than it is long with barbels resembling cat whiskers and deeply forked tails.
The meat of Basa is white to off-white with a tender flake and fillets which are thinner. Basa are moist, sweet and mild flavored with tender white flesh”
“Roopchand fish, which is known as Chinese Pomfret fish, is also a seawater fish. It has a flattened body with a deeply forked tail.
It has a high amount of Omega-3. The richest source of Omega-3 is fish. It has Vitamin D and proteins, too. These two are significant nutrition for the body. Roopchand fish carries iron and magnesium, too. To place these nutrition in your diet with plates of seafood, you can choose roopchand fish.
Fish is the most favorable seafood. Chef’s and also people use different ways of cooking to serve this meal. Fish fry is most known. It is delicious, crispy, and spicy fish which can be a great appetizer or a side dish in the feed.”
“The flavor of Atlantic salmon is milder than that of the wild salmon species.
The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon. The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantics’ meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.
Fillets of Atlantic salmon are pleasing to the eye and should be used with recipes that show off the fish. With the Atlantic salmon’s delicate flavor, avoid accompanying flavors that overpower the fish. A light dill-and-yogurt or cucumber-dill sauce works well, and sliced cucumbers and new potatoes are ideal companions.”
“Crab is a type of crustacean, which are cold-water animals that can survive in salt and fresh water. Crab tastes like a soft, salty and squishy white meat that is not quite the same as chicken, or steak. It definitely tastes like fish, but without the “fishy” after taste or smell.
Most people season it with butter, salt, or Old Bay which can greatly alter the taste in a pleasurable manner.”
Lobster is luxurious, delicious and the perfect food for a special occasion. Lobster has a sweeter, comparitively less ‘fishy’ taste, but has a flavour which is rich and satisfying. Thanks to the high amount of muscle in lobster tails, it is meaty and quite simply… stunning! The most traditional and common way to cook lobster is with butter, which makes it melt-in-the-mouth and enhances the taste so it’s even better.
“Pink Perch or Rani is a common freshwater fish in India. Pink in colour and small in size, this fish has a mild taste when cooked. Because, this fish is not oily and hence it is called a lean fish. It is a great choice for athletes who are looking for a dense protein source. Since, it is not an oily fish; it is moderate in terms of Omega 3 supply.
Perch fish is a good-tasting fish, with a sweet taste and an excellent flavor. Perch also has a firm and crumbly texture that is favored by many. While it doesn’t have a mild flavor, it is not a very “fishy” fish and holds up well when cooked with other ingredients.”
A very popular Bengali fish and the national fish of Bangladesh, Hilsa is found in Odisha, West Bengal, Assam, Andhra Pradesh, and Gujarat. It is a delicacy not just in India but is also enjoyed all over South Asia. Hilsa is filled with vital nutrients and vitamins, especially omega-3 fatty acids.