STAR BAIM (IQF)স্টার বাঁইম মাছ
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Origin & Habitat:
Star Baim is a freshwater spiny eel found in rivers, canals, ponds, and wetlands of Bangladesh, India, and Southeast Asia. It prefers muddy or sandy bottoms and comes out mostly at night to feed.
Appearance:
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Long, slender, snake-like body
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Brownish or grayish color with small dark spots or star-like patterns along the body
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Narrow pointed head with small barbels
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Looks like a small snake, but it is a true fish
Weight & Size:
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Typically 100–500 grams
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Can grow up to 1–1.5 feet long
Taste:
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Soft, tender flesh
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Less bony compared to other small fishes
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Considered a delicacy in rural areas
Nutritional Value:
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High in protein
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Contains iron, calcium, and phosphorus
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Traditionally believed to give strength and aid recovery
Uses:
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Cooked in curries (baim machher jhol)
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Fried or pan-roasted
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Often prepared with mustard paste or mild spices
Origin & Habitat:
Star Baim is a freshwater spiny eel found in rivers, canals, ponds, and wetlands of Bangladesh, India, and Southeast Asia. It prefers muddy or sandy bottoms and comes out mostly at night to feed.
Appearance:
-
Long, slender, snake-like body
-
Brownish or grayish color with small dark spots or star-like patterns along the body
-
Narrow pointed head with small barbels
-
Looks like a small snake, but it is a true fish
Weight & Size:
-
Typically 100–500 grams
-
Can grow up to 1–1.5 feet long
Taste:
-
Soft, tender flesh
-
Less bony compared to other small fishes
-
Considered a delicacy in rural areas
Nutritional Value:
-
High in protein
-
Contains iron, calcium, and phosphorus
-
Traditionally believed to give strength and aid recovery
Uses:
-
Cooked in curries (baim machher jhol)
-
Fried or pan-roasted
-
Often prepared with mustard paste or mild spices
| Weight | N/A |
|---|---|
| Size | 1.5 LB |
Related Products
Origin & Habitat:
Khorol Bata is a small freshwater fish found in rivers, canals, beels, and ponds of Bangladesh and Eastern India. It belongs to the Bata fish family, which is quite common in rural markets.
Appearance:
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Small to medium size, usually 50–200 grams
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Slender body, silver in color with a shiny belly
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Dorsal side (top) slightly darker
Weight: Typically under 200 grams, though bigger ones can be found.
Taste:
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Very tasty, rich in flavor
-
Flesh is soft and fine
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Small bones, but locals enjoy eating it whole (fried or curried)
Nutritional Value:
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High in protein
-
Rich in calcium and phosphorus (good for bones)
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Contains omega-3 fatty acids
Uses:
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Often eaten fried (crispy style)
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Cooked as a curry with potatoes or vegetables
-
Popular in village-style meals
Origin & Habitat:
Puti is a very common freshwater fish found in rivers, ponds, canals, and wetlands of Bangladesh, India, and other South Asian countries. It’s small in size and very popular in rural and urban diets.
Appearance:
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Small-sized fish, usually 20–100 grams
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Shiny silvery body, sometimes with light golden shade
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Slender body with small scales
Weight: Generally under 100 grams, but some varieties grow larger.
Taste:
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Very tasty and flavorful
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Soft flesh with tiny bones
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Popular for village-style curries and fries
Nutritional Value:
-
Rich in protein
-
High in calcium and phosphorus (good for bones)
-
Contains vitamins and minerals essential for health
Uses:
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Eaten fried (crispy puti fry)
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Cooked in light curry (machher jhol) with vegetables
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Often dried and stored in rural areas
Origin & Habitat:
Koi fish is a freshwater fish widely found in rivers, ponds, and canals of Bangladesh, India, and Southeast Asia. It is often farmed in ponds for food purposes and sometimes for ornamental use.
Appearance:
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Medium-sized, elongated body
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Silver-gray, sometimes golden or yellowish in color
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Smooth scales, slightly compressed body
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Broad head with a pointed mouth
Weight:
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Typically 200 grams – 1 kilogram
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Can grow larger in ponds or rivers
Taste:
-
Soft, mild, and tasty flesh
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Moderate bones, suitable for curries and frying
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Popular in traditional Bengali dishes
Nutritional Value:
-
High in protein
-
Rich in calcium, phosphorus, and vitamins
-
Low in fat, suitable for all ages
Uses:
-
Cooked in curries (machher jhol)
-
Fried whole or cut into pieces
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Sometimes steamed or roasted with spices
Origin: Originally from Africa, but now widely farmed in Asia, America, and Europe.
Nature: Known for rapid breeding and low-cost farming, making it very popular among fish farmers.
Appearance: Flattened body, usually silvery or gray, sometimes with a darker shade.
Weight: Typically ranges from 200 grams to 2 kilograms.
Taste: Mild and soft flesh with fewer bones, making it convenient for cooking and eating.
Nutritional Value:
-
Rich in protein
-
Low in fat
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Contains Vitamin B12, phosphorus, selenium, and potassium
Rohu Fish – Gutted, Frozen (IQF)
Description:
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Fresh Frozen Rohu Fish (Labeo rohita)
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Gutted and Individually Quick Frozen (IQF)
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Keep frozen at -18°C or below
Rohu fish, gutted and frozen using IQF technology to maintain freshness. Suitable for cooking a variety of South Asian dishes.
Origin & Habitat:
Tailla fish is a freshwater fish commonly found in rivers, canals, and ponds of Bangladesh, India, and some other South Asian regions. It is a popular local fish, often available in wet markets.
Appearance:
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Medium-sized, elongated body
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Silver-gray color with a darker back
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Smooth skin with fine scales
Weight: Generally ranges from 250 grams to 2 kilograms, depending on age and habitat.
Taste:
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Flesh is soft, juicy, and tasty
-
Contains moderate bones but easy to eat
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Popular in traditional home-style curries
Nutritional Value:
-
High in protein
-
Contains calcium, iron, and phosphorus
-
Good source of vitamin B complex
Uses:
-
Very popular for making machher jhol (fish curry)
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Can be fried, curried, or cooked with vegetables
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Sometimes used in festive meals in villages
Origin & Habitat:
Kalibaush is a popular freshwater fish in South Asia. It is commonly found in rivers, haors, beels, and ponds of Bangladesh and India.
Appearance:
-
Elongated, slightly flattened body
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Silvery with a golden tint
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Darker back (dorsal side)
Weight: Typically ranges from 250 grams to 2 kilograms.
Taste:
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Soft and flavorful flesh
-
Medium-sized bones, but easy to eat
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Excellent for curries and stir-fried dishes
Nutritional Value:
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Rich in protein
-
Contains Vitamin A, calcium, and phosphorus
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Low in fat, making it healthy
Uses:
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Popular in traditional village-style cooking
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Cooked in curries with potatoes, eggplant, or lentils
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Also suitable for frying and pan-roasting
Origin & Habitat:
Kalo Rupchada is a freshwater fish commonly found in rivers, ponds, and wetlands of Bangladesh and India. It is a darker variant of the regular Rupchada fish.
Appearance:
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Medium-sized, slightly elongated and flattened body
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Dark gray to blackish color on the back, lighter belly
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Small scales with smooth skin
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Broad head with a pointed mouth
Weight:
-
Typically 200 grams – 1.5 kilograms
Taste:
-
Soft, firm, and flavorful flesh
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Mildly oily, with few bones
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Ideal for traditional curries and frying
Nutritional Value:
-
High in protein
-
Rich in calcium, phosphorus, and essential vitamins
-
Low in saturated fat, healthy for all ages
Uses:
-
Cooked in curries (machher jhol)
-
Fried or pan-roasted with spices
-
Popular in rural and urban markets alike
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