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Basa, salmon, tuna, king fish, red snapper, hilsa, cod - fish is widely consumed and farmed in India. In fact, data shows that fish farming has a 1 percent contribution to our GDP.
However, the consumption of seafood is an age-old practice, dating over 10,000 years ago. Throughout the ages, around the world, seafood has gained its prominence as an indispensable part of local cuisine.
From West Bengal and Orissa’s mouth-watering Macher Jhol and Doi Maach to South India’s very own Malabar curry, the regional fish recipes sing a ‘tuna’ of its own.
Let alone taste, fish come with healthy fats, Omega 3, and are even said to be anti-aging - no wonder people go gaga over these so-fish-ticated dishes.
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