By Shireen Jamooji
Indian fish, with their diverse flavors and textures, have captured the hearts and palates of seafood enthusiasts across the nation. From the rivers to the seas, each fish has its unique story and culinary significance. Their presence in regional cuisines showcases the culinary richness and cultural diversity of India.
A popular freshwater fish in India, the Rohu is known for its delicate flavor and tender flesh. It is commonly used in various regional cuisines and is especially popular for making fish curry.
Hilsa, also known as Ilish, is a prized fish in Bengali cuisine. Its rich, oily texture and distinct flavor make it a favorite for preparations like smoked fish (bhapa Ilish) and fish curry (Ilish macher jhol).
A freshwater fish, Catla is widely consumed in India. It has a firm texture and a mild, slightly sweet taste. Catla is often used in fish fry and fish curry preparations, and it is also a popular choice for Bengali fish paturi.
Pomfret is a popular marine fish found along the coastal regions of India. It has a delicate, white flesh and a mild, sweet flavor. Pomfret is commonly used in fish fry, curry, and grilled preparations.
Basa, a type of catfish, has gained popularity in recent years due to its affordable price and mild taste. It has a white, flaky flesh and is commonly used in fish fillet preparations, fish fingers, and fish burgers.
Also known as Surmai, Seer fish is a popular choice for seafood lovers. It has a firm texture and a rich, buttery flavor. Seer fish is often used in coastal cuisines for making fish fry, fish curry, and grilled preparations.
Pearl Spot, or Karimeen, is a popular fish in the southern state of Kerala. It has a distinct flavor and is often prepared as a spicy fish fry or cooked in coconut-based curries. Pearl Spot is considered a delicacy in Kerala cuisine.
Bombay Duck, also known as Bombil, is a unique fish found along the western coast of India. Despite its name, it is not a duck but a type of lizardfish. It has a delicate, flaky texture and a distinct flavor.
Tilapia is a freshwater fish that has gained popularity in India due to its mild taste and affordability. It has a white, tender flesh and is commonly used in fish fry, fish curry, and fish biryani preparations.
Sardines are small, oily fish popular in coastal regions. They have a rich flavor and are often grilled or fried whole. Sardines are also used in fish curry, fish biryani, and canning.