Which Is The Best Fish To Eat In India?
Topic: Which Is The Best Fish To Eat In India?
When it comes to human history, fish has been an essential part of our food. With 97% of Earth’s water, fish have always been a great source of food for humans and animals. The great variety, the easy availability and the quantity of its nutritional content and other reasons make the fish a worldwide success. Fish or we must have more precise seafood, known throughout the world as ‘healthy food’. Many well-known and respected organizations have sung the glory of shellfish bees, indicating the various benefits that their consumers derive.
Despite looking attractive, you can’t jump into the ocean and eat the first thing you catch. You must know very well about fish and which are the best for your health. This blog is intended to feed you with all the information you need to know about the fish you eat to maintain good health. You will also learn about fish that will help you maintain a diet rich in protein. So, come and immerse yourself in this nutritious marine world with us.
We obtain fish from two main sources, which are freshwater and saltwater. Freshwater vessels live in unsalted waters. About 41% of us know all fish. Fortunately, many of them are found in India. While fish that survive in saltwater are known as saltwater fish. Seafood contains not only fish but also many other edible sea creatures such as prawns, prawns, lobster, crabs, and oysters.
Taking all the work into account, we have chosen the 10 best Indian fish or seafood bets for your health.
List of which is the best fish to eat in India in detail:
Rawas (Indian Salmon)
Ravas are one of the most favorite and popular edible fish. Ravas is widely available in India and is famous for its rose to orange flesh with a mild flavor. It is especially a fatty fish, which means it consists of oil in almost the entire body. A salmon fillet, which is a piece of fish, contains about 30% oil. However, this oil that contains omega 3, vitamin A and vitamin D is very good for your health.
Katla (Indian Carp or Bengal Carp)
Katla is a freshwater fish and is found mainly in the lakes and rivers of Assam and northern India. A fully developed fish can weigh up to 2 kg. This is a fish widely consumed with oil. Fish is a rich source of essential fatty acids and protein.
The ratio of omega 6 to omega 3 in Katla is quite good, which is 0.7. The level of mercury in this fish is moderate, which is safe enough to eat.
Rohu (Rohu or Carpo Fish)
Rohu is a freshwater fish and a member of the carp family. Fish is predominantly available in northern and central India. The fish weighs up to 2 kilograms on average and is consumed mainly for its meat. Again it is rich in omega fatty acids.
Bangda (Indian Mackerel)
Indian mackerel or popularly Bangda is included in the list of native Indian fish. It is a marine fish found around the Indian oceans and seas. Fish is oily, and therefore a great source of protein and omega 3.
Rani (Pink Pearch)
Surmai (King Fish/Seer Fish)
The crab is not a fish, but a very healthy shellfish. Crab meat is as healthy as any fatty fish. It is also rich in selenium, reducing the dangerous effects of mercury.
Jhinga (Prawns and Shrimps)
Both prawns and shrimp can be found in both saltwater and freshwater. Both are almost identical in flavor. They vary in size because shrimp are larger than shrimp.
Make sure you get the fish from a reliable source that promises fresh, clean seafood. You can also get all of this by ordering right from your doorstep.
Which Is The Best Fish To Eat In India?
It depends on the type of cuisine you want to try. Maharashtrian, Goani, South India, Bengali. I have a penchant for fish available in Bengal. Therefore, according to me, “the best” cannot be on my Konkani friend’s list. The best judge will be you. But here is my list.
There are different types and varieties of Bengali fish, each with its own distinct flavor. Therefore, it is really difficult to choose the best one.
- The fish that is cooked daily in Bengali households is Rui (Rohu). Katla is also quite common. Katla pe-ti (stomach) is a dilemma for foodies. Both Rui and Katla are from the carp family;
- As long as the Bengali household buys cotton or katla in its entirety, the fish head (wall) is used for a variety of dishes. Macher Matha Di Moong Dal (Fish-headed Moong Dal) is a dish to finish your meal. But the one who steals the show is Murthi. A plate with fried fish heads, cooked in garam masala, spices and gobindbhog rice;
- If a Bengali wants a change in taste, choose Bhetki (a type of bass; Bermundi). Bhetki is a unique bonefish, best used as fried fish or Bengali-style patouris (marinated in mustard paste, wrapped in banana leaves, and steamed / fried skillet) or fingers. Bhoti Macher Jhol is infused with Bengali garam masala;
- Bhetki has a cousin, Bhola. Close cousins are those that unscrupulous food stall owners pass on as inexpensive ghouls and charge a premium. These Bholas are known as Bhola Bhetki. There is another type of Bhetki, known as Koi Bhetki. These are grown in Bombay and therefore Munikar, Bombay Bhetki. I think these are grown in the Alibaug region. However, in terms of flavor, Kolkata Bhetki is much more advanced than Bombay Bhetki.
- In E-lish or Hilsa (Indian Shad), which drives a Bengali mad. Eelish is actually a sea fish that, when caught, comes in fresh water for eggs and meat. Tasty and rich in essential fish oil, ilish is a patla jhol [very light and watery sauce, only with kalo jeera (kalonji or onion seeds), turmeric, salt and soaked green chilies] or as bhate / bhape It is the best . Steamed). The fried hilsa is mixed with white rice in liquid fish fat. A trained eater can make the hilsa process successful because he has found many bones and they are all very thin.
- Turning to small fish, a Bengali falls in love with his Parshe Macha (Boi), which is prepared on the lines of Elish Jhol. Padba is another small fish that was similar. Tangra Macha is taken as Phal and Toshe Mach as Phal.
- For very small fish, kachchi and morla have to die. Kachhi Machaar Wala with potato fingers is something that I make sure all the time I go home;
- Prawns and shrimp (Chingri Machh). The shrimp are in the form of jhol or as borar jhol (sauce of fried prawn meatballs) or as bhat (steamed). There are two types of prawns. Golda Chingri (Prawns) and Bagha Chingri (Prawns). The former has a head larger than its body and the latter has a body larger than its head. Both can be prepared in many ways to suit the Bengali palate, but everyone’s favorite will be Curry Chingari Malai, a hot sauce made from coconut milk. My father sometimes asks my mother to do Chingri Macher Godgodiya Jhol. Its red sauce with potatoes and ends with Bengali garam masala.