Bangladesh boasts a rich variety of fish species, many of which are integral to Bengali cuisine. Here are 20 popular Bangladeshi fish and a brief description of their taste:
- Rui (Rohu): One of the most common freshwater fish in Bangladesh, with tender, white flesh. It has a mild, slightly sweet taste.
- Katla: Another freshwater favorite, known for its firm texture and mild flavor. It’s often prepared in traditional Bengali dishes.
- Hilsha (Hilsa): Often called the “King of Fish” in Bangladesh, prized for its rich, oily flesh and distinctive flavor. It’s commonly prepared in curries or fried.
- Pangash (Pangasius): Has a firm texture and mild taste. It’s versatile and can be cooked in various ways, such as frying, grilling, or in curries.
- Pabda (Butterfish): Known for its soft, delicate flesh and sweet taste. It’s often cooked in a mustard-based gravy.
- Tengra: Small freshwater fish with a unique taste, often prepared in spicy curries or fried.
- Bhetki (Barramundi): Popular for its firm, white flesh and mild flavor. It’s versatile and can be grilled, fried, or used in curries.
- Boal (Wallago): Known for its strong, distinctive flavor and firm texture. It’s commonly used in spicy curries.
- Mrigel (Mrigal): Has a firm texture and mild, slightly sweet taste. It’s often used in traditional Bengali dishes.
- Chital (Clown Knifefish): Known for its tender, white flesh and mild flavor. It’s versatile and can be cooked in various ways.
- Koi (Climbing Perch): Has a firm texture and mild taste. It’s often used in traditional Bengali dishes like “koi macher jhol” (climbing perch curry).
- Tilapia: Has a mild, slightly sweet taste and firm texture. It’s versatile and can be cooked in many different ways.
- Shingi (Stinging Catfish): Known for its soft, delicate flesh and sweet taste. It’s often used in traditional Bengali dishes.
- Ayir (Ayar): Has a firm texture and mild taste. It’s commonly used in spicy curries.
- Magur (Walking Catfish): Known for its strong, distinctive flavor and firm texture. It’s commonly used in spicy curries.
- Sarpunti (Striped Snakehead): Has a firm texture and mild taste. It’s often used in traditional Bengali dishes.
- Sol (Salmon): Not native to Bangladesh but widely available. It has a rich, oily flesh and a distinctive flavor.
- Katal (Catla): Similar to Katla, with firm flesh and a mild flavor. It’s commonly used in Bengali cuisine.
- Ruhi (Reba Carp): Similar to Rui (Rohu), with tender, white flesh and a mild, slightly sweet taste.
- Chingri (Prawn/Shrimp): While not a fish, shrimp is a staple in Bangladeshi cuisine. It has a sweet, delicate flavor and is used in various dishes, including curries and stir-fries.
These descriptions can vary slightly depending on factors like cooking method and personal preference.