KESKI TRAY FISH/কেস্কি ট্রে মাছ

Origin & Habitat:
Carp is one of the most common freshwater fish in the world. Native to Europe and Asia, it is now widely farmed across the globe, including Bangladesh, India, China, and the USA.

Appearance:

• Medium to large size

• Thick body with large shiny scales

• Colors vary from silver, golden to grayish-black

Weight: Can range from 1–15 kg depending on species and environment.

Taste:

• Mild and slightly sweet flavor

• Firm but tender flesh

• Some species have fine bones, while others have fewer bones

Nutritional Value:

• Rich in protein

• Contains omega-3 fatty acids

• Good source of vitamin B12, phosphorus, and selenium

Uses:

• Widely used in curries (machher jhol in Bengali cuisine)

• Grilled, fried, or baked

• A staple fish in South Asian and East European cuisine

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:

• Medium-sized, elongated body

• Silver-gray color with a darker back

• Smooth skin with fine scales

Weight: Generally ranges from 250 grams to 2 kilograms, depending on age and habitat.

Taste:

• Flesh is soft, juicy, and tasty

• Contains moderate bones but easy to eat

• 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)

• Can be fried, curried, or cooked with vegetables

• Sometimes used in festive meals in villages

Origin & Availability:
Lakka fish is commonly found in rivers and coastal waters of Bangladesh, India, and other parts of South Asia. It’s a freshwater and sometimes brackish-water fish, available in local markets throughout the year.

Appearance:

• Medium-sized fish, elongated body

• Silver-gray in color with a slightly darker back

• Smooth skin with small scales

Weight: Usually ranges between 200 grams to 1.5 kilograms.

Taste:

• White, soft, and flaky flesh

• Mild in flavor, easy to cook

• Few fine bones, which makes it good for curries and fries

Nutritional Value:

• High in protein

• Low in fat

• Contains calcium, phosphorus, and essential minerals

Uses:

• Popular for traditional curries (machher jhol)

• Fried or grilled

• Sometimes dried and preserved in coastal areas