By Ujjainee Roy
June 17, 2024
One of monsoon's biggest attractions is of course, fresh hilsa or 'ilish'. The freshwater fish can be used to make some of the most flavourful delicacies, especially in the Bengali cuisine. However, there are some aspects about picking and preparing hilsa fish that you must know. Let's explore!
When selecting Hilsa, ensure it is fresh for the best flavor and texture. Fresh Hilsa has clear, bright eyes, firm flesh, and a fresh sea smell. Avoid fish with a strong, fishy odor or dull, sunken eyes. Fresh Hilsa retains its signature oily richness, which is crucial for the authentic taste and texture of the dishes.
Hilsa is a delicate fish with soft, oily flesh. Handle it gently to prevent the flesh from breaking apart. When cleaning, use a sharp knife to make clean cuts and avoid excessive handling. This helps maintain the integrity of the fish and ensures a better presentation and texture in the final dish.
Hilsa has numerous fine bones, which can be challenging to deal with. While some recipes call for whole fish, others may require deboning. Use tweezers or special fish bone pliers to carefully remove the small bones.
Marinating Hilsa enhances its flavor and helps tenderize the flesh. Common marinade ingredients include turmeric, salt, mustard paste, green chilies, and mustard oil. Marinate the fish for at least 30 minutes to allow the flavors to penetrate. This step is crucial for traditional recipes like Shorshe Ilish.
Hilsa can be prepared using various cooking methods, including steaming, frying, and baking. Steaming preserves the fish's natural oils and delicate texture, while frying gives it a crispy exterior. Baking is a healthy alternative that also locks in moisture. Choose the method that best suits your recipe.
Mustard oil is a traditional and essential ingredient in many Hilsa recipes. Its pungent flavor complements the rich, oily fish perfectly. Heat the mustard oil until it reaches its smoking point to reduce its sharpness, then cool it slightly before using it in marinades or cooking. This technique helps balance the flavors and adds a distinctive taste to the dish.