Fishy Tales: When In Goa, Know Your Fish - Part 1

In the spirit of captivating multi-part narratives such as "Animal" and "Salaar," we embark on a distinct yet equally captivating journey: a deep dive into the culinary seascape of Goa. Our exploration unfolds the rich variety of fish, each with a robust history and a distinctive taste profile. This journey transcends mere gastronomy; it's a voyage through time, tracing the flavours that have come to define the Goan palate.

Nestled along the western coast of India, Goa's culinary identity mirrors its vibrant and diverse history. The Portuguese influence, ingrained in the region for over four centuries, has significantly shaped its cuisine, particularly the seafood. From the regal Pomfret to the humble Sardine, each fish in Goan waters carries a legacy of cultural fusion and culinary innovation.

Our journey commences at the bustling fish markets of Goa, where the day's catch narrates a tale of the Arabian Sea's bounty. These markets aren't merely trading spots; they are living museums showcasing the variety of fish that form the backbone of Goan cuisine. The air is laden with the sea's aroma, and the lively market chatter encapsulates the true spirit of Goa.

Video Credits: Bhar Pet With Greeshma/YouTube

As we venture into the kitchens transforming these marine treasures, a rich tapestry of flavours unfolds. Culinary techniques passed down through generations testify to the amalgamation of indigenous and Portuguese culinary traditions. Whether a spicy fish curry or a tangy ceviche, each dish reflects Goa's history—a narrative woven with spices and herbs traversing oceans.

What distinguishes Goan seafood is not just its variety but the depth of flavours. The use of local ingredients like kokum, tamarind, and Goan vinegar, coupled with the fresh catch, results in dishes steeped in history. These recipes, some unchanged for centuries, offer a palate that is both familiar and exotic.

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As we progress in this culinary exploration, each episode will focus on a different fish, unravelling its history, place in Goan culture, and, most importantly, its unique taste profile. From the spicy masalas coating the Kingfish to the subtle flavours of the steamed Mackerel, each dish is a discovery—an experience delving into the realm of culinary storytelling.

In conclusion, this journey through Goa's seafood cuisine is a celebration of its rich culinary heritage, a testament to the enduring legacy of cultural exchange and adaptation. Savouring each dish isn't just about tasting the flavours of Goa; it's about experiencing its history, its people, and the myriad stories the Goan seas have to tell. Join us on this gastronomic adventure, where every bite is a story waiting to be told.

Exploring Goa's Culinary Seascape: A Robust History and Rich Taste Profiles

Goa, a coastal state in India, boasts a rich and diverse marine life, particularly evident in its variety of fish. This assortment is not just a testament to the ecological diversity of the region but also reflects the historical and cultural influences that have shaped Goa over centuries. A significant aspect of this influence is the Portuguese presence in Goa, which lasted for about 450 years, until 1961.

The impact of this long-standing Portuguese rule is deeply imprinted in various aspects of Goan culture, including its language. Konkani, the primary language of Goa, intriguingly integrates Portuguese elements, especially in the naming of fish. This blend of linguistic influences offers a unique lens into the historical intermingling of cultures.

Some popular types of fish found in Goan waters include:

1. Pomfret (Paplet): Revered in Goan cuisine, pomfret, known as 'Paplet' in Konkani, likely derives from the Portuguese 'pampo'. This fish is a staple in many Goan dishes, often prepared with rich spices and coconut milk.
2. Kingfish (Vision or Ison): Known locally as 'Vision' or 'Ison', this name possibly has roots in the Portuguese word 'visão', meaning vision, reflecting the fish's sharp eyesight. Kingfish is a favourite for Goan curries and fry recipes.
3. Mackerel (Bangdo): Mackerel, referred to as 'Bangdo' in Konkani, is another commonly found fish in Goa. Though 'Bangdo' does not have a direct Portuguese influence, the popularity of mackerel in Portuguese cuisine may have influenced its widespread use in Goan cooking.
4. Sardines (Tarle): Sardines, called 'Tarle' in Konkani, are small, oily fish that are a common sight in Goan markets. The Konkani name doesn't directly reflect Portuguese influence but underscores the shared preference for sardines in both Goan and Portuguese diets.
5. Shark (Mori): Shark, known as 'Mori' in Konkani, is used in a variety of Goan dishes. While the name 'Mori' doesn't trace back to Portuguese, it's an example of how diverse seafood, including unconventional choices like shark, are embraced in Goan cuisine.

The interplay of Portuguese and local influences in the naming and culinary use of fish in Goa is a fascinating reflection of the state's historical journey. It underscores how cultural exchanges can enrich local traditions and languages, leaving a legacy that continues to flavour the daily lives of the people.

10 More Goan Fish To Explore

1. Hado Bangdo (Horse Mackerel)

• Konkani Origin: 'Hado' signifies a larger variety, hinting at its size compared to other mackerels.
• English Name Origin: 'Horse Mackerel' likely denotes its robust size, resembling the strength of a horse.
• Habitat: Abundant in the Arabian Sea, particularly around the Goan coast.
• Taste Profile: Known for its firm texture and subtly rich flavour, which holds up well to strong spices.
• Goan Cuisine: Popularly fried with a coating of spicy Goan masala or incorporated into robust curries.

2. Bangdo (Indian Mackerel)

• Konkani Origin: A straightforward name, ‘Bangdo’ is commonly used in Konkani-speaking regions.
• English Name Origin: Reflects its widespread availability in the Indian Ocean.
• Habitat: Thrives in the warm coastal waters of the Indian Ocean, making it a common sight in Goan markets.
• Taste Profile: Indian Mackerel has a rich, oily texture and a distinct, pronounced flavour.
• Goan Cuisine: 'Bangdo Recheado' is a beloved preparation; the fish is slit and stuffed with a fiery red masala paste, then shallow fried to create a crispy exterior and flavour-packed interior.

Also Read: The Historical Tapestry Of Goan Chouriço

3. Viswon / Eson / Iswaan (King Fish / King Mackerel)

• Konkani Origin: Names like ‘Viswon’ and ‘Iswaan’ imply a royal status, reflecting its prized nature.
• English Name Origin: 'King Fish' underscores its large size and esteemed status among fish.
• Habitat: Common in the Indian Ocean, particularly around Goa.
• Taste Profile: It is celebrated for its firm, meaty texture and rich flavour.
• Goan Cuisine: Often grilled to perfection or cooked in a rich, coconut-based curry, highlighting its robust flavour.

4. Sangot (Catfish)

• Konkani Origin: Likely named for its whisker-like barbels, resembling those of a cat.
• English Name Origin: The term 'Catfish’ is derived from its cat-like whiskers.
• Habitat: Resides in freshwater and brackish water environments in Goa.
• Taste Profile: Noted for its tender, mild-flavoured flesh.
• Goan Cuisine: Commonly incorporated into spicy Goan curries, where its subtle flavour is enhanced by bold spices.

5. Tarsulo / Tarlo (Round Bellied Sardines)

• Konkani Origin: Names possibly describe its rounded belly or small size.
• English Name Origin: ‘Sardines’ are named for the Mediterranean island of Sardinia, where they were once abundant.
• Habitat: Found in the coastal waters of Goa.
• Taste Profile: Known for their rich, oily texture and strong flavour.
• Goan Cuisine: Typically fried until crisp or simmered in traditional Goan curries, balancing their oiliness with spices.

6. Krishranchi Peddi (Rainbow Sardines)

• Konkani Origin: May refer to its vibrant appearance or rainbow-like sheen.
• English Name Origin: The term highlights their colourful, shiny scales, akin to a rainbow.
• Habitat: Inhabits the Arabian Sea, including Goan waters.
• Taste Profile: They have a delicate, slightly sweet flavour with a soft, oily texture.
• Goan Cuisine: Often fried to a golden crisp or cooked in tangy, spicy Goan curries.

Image Credit: WikiMedia Commons

7. Peddi (Hilsa Ilisha)

• Konkani Origin: A traditional name, likely linked to its cultural significance.
• English Name Origin: ‘Hilsa’ is derived from its scientific name, while ‘Ilisha’ is from its Bengali name, reflecting its popularity in Bengal.
• Habitat: Native to coastal regions and rivers near Goa.
• Taste Profile: Highly prized for its soft, oily flesh and unique, rich flavour.
• Goan Cuisine: Commonly prepared in curries or fried, often seasoned with a variety of local spices.

Image Credit: WikiMedia Commons

8. Koncar (Long Fin Cavalla)

• Konkani Origin: Possibly named for its distinctive long fins.
• English Name Origin: ‘Cavalla’ is a variant of ‘cavally,’ a term used for several types of jackfish, highlighting its belonging to the Carangidae family.
• Habitat: Common in tropical waters, including those near Goa.
• Taste Profile: Noted for its firm texture and strong, distinct flavour.
• Goan Cuisine: Often grilled or cooked in spicy Goan curries, complementing its robust taste.

Image Credit: WikiMedia Commons

9. Capsali Mandli (Gold Spotted Anchovy)

• Konkani Origin: The name likely refers to the distinctive gold spots on the fish's body.
• English Name Origin: 'Anchovy' is derived from the Spanish word 'anchoa', and 'Gold Spotted' describes its appearance.
• Habitat: Inhabits the coastal waters near Goa.
• Taste Profile: Renowned for its delicate, mildly sweet flavour and soft texture.
• Goan Cuisine: Commonly used in Goan curries or fried, where its subtle flavour is enhanced by the region's rich spice palette.

Image Credit: WikiMedia Commons

10. Raus / Rams (Indian Salmon)

• Konkani Origin: Traditional names that may derive from local dialects, indicating its common presence in the region.
• English Name Origin: The term 'Salmon' is generally used for several species of ray-finned fish in the family Salmonidae, though Indian Salmon is not a true salmon but shares some similarities.
• Habitat: Frequents rivers and coastal waters of Goa.
• Taste Profile: Indian Salmon is admired for its rich, buttery flesh, often described as both tender and flavorful.
• Goan Cuisine: Ideal for grilling, which highlights its natural flavours, or cooked in a tangy Goan curry, adding depth to its rich taste.

This list showcases the diversity and richness of Goan marine life and how deeply intertwined these fish are with Goan culinary traditions. Each species brings its unique flavours and textures, which are skillfully enhanced through various traditional Goan cooking methods.