Origin & Habitat:
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A freshwater and brackish water fish
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Found in rivers, haors, canals, floodplains, and ponds of Bangladesh, India, and Southeast Asia
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Likes sandy or muddy bottoms, often seen in shallow waters
Appearance:
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Slender, elongated body
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Color: Grayish or sandy brown, sometimes with dark spots along the body
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Small head and mouth, with two dorsal fins
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Camouflage body to blend with sandy bottoms
Weight & Size:
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Usually 50–300 grams
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Can grow up to 20–25 cm in length
Taste:
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Soft, tender, and very tasty flesh
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Mild flavor, not too oily
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Highly popular in rural and city cooking
Nutritional Value:
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High in protein
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Rich in calcium, phosphorus, iron, and vitamins
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Low in fat, healthy for all ages
Uses:
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Fried whole (Baila fry)
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Cooked in light curry (machher jhol)
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Sometimes dried and preserved (shutki)
| Size | 250 GM, 450GM |
|---|
Related Products
Origin & Habitat:
Rani Puti is a freshwater fish commonly found in rivers, ponds, canals, and wetlands of Bangladesh, India, and neighboring South Asian countries. It is a popular small fish in rural and urban diets.
Appearance:
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Small-sized, slender body
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Silvery-white color with a slight golden tint
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Smooth skin with tiny scales
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Pointed head and small fins
Weight:
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Usually 20–100 grams
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Very small compared to common freshwater fish
Taste:
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Soft, tender, and mild-flavored flesh
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Few tiny bones, easy to eat
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Very popular for frying whole or cooking in light curries
Nutritional Value:
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High in protein
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Contains calcium, phosphorus, and essential vitamins
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Low in fat, suitable for all ages
Uses:
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Fried crispy (Rani Puti Fry)
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Cooked in light curry (machher jhol)
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Often included in mixed fish dishes in village-style meals
Origin & Habitat:
Shol fish, also known as Snakehead Murrel, is a freshwater predatory fish found in rivers, canals, ponds, and swamps across Bangladesh, India, and Southeast Asia. It’s locally called Shol in Bengali.
Appearance:
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Long, cylindrical body that looks snake-like
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Dark brown or blackish on top, lighter on the belly
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Large mouth with sharp teeth
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No scales on the head (smooth surface)
Weight: Usually 500 grams – 3 kg, but some grow up to 6–7 kg in natural rivers.
Taste:
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Firm, tasty flesh with fewer bones
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Considered very nutritious and healthy
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Often recommended for weak or recovering patients
Nutritional Value:
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High-quality protein
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Rich in iron, calcium, and phosphorus
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Contains omega-3 fatty acids and amino acids that help in tissue repair
Uses:
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Cooked in curries (shol machher jhol)
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Fried or roasted with spices
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In traditional medicine, shol is believed to help in healing after surgery or illness
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
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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
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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
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Popular in village-style meals
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:
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Medium to large size
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Thick body with large shiny scales
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Colors vary from silver, golden to grayish-black
Weight: Can range from 1–15 kg depending on species and environment.
Taste:
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Mild and slightly sweet flavor
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Firm but tender flesh
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Some species have fine bones, while others have fewer bones
Nutritional Value:
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Rich in protein
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Contains omega-3 fatty acids
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Good source of vitamin B12, phosphorus, and selenium
Uses:
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Widely used in curries (machher jhol in Bengali cuisine)
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Grilled, fried, or baked
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A staple fish in South Asian and East European cuisine
Origin & Habitat:
Long Baim (sometimes called Spiny Eel) is a freshwater fish found in rivers, ponds, canals, and wetlands of Bangladesh, India, and Southeast Asia. It prefers muddy bottoms and slow-moving waters.
Appearance:
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Long, snake-like body (hence called Long Baim)
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Brownish or grayish body with black spots or stripes
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Has small spines and a pointed snout
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Looks like a snake but is a true fish (eel family)
Weight & Size:
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Usually 100 grams to 1 kg
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Can grow up to 1–1.5 feet long
Taste:
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Flesh is soft, tasty, and boneless-like texture
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Considered a delicacy in many rural areas
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Often enjoyed by older people for its smooth meat
Nutritional Value:
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High in protein
-
Rich in iron and calcium
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Traditionally believed to help in weakness and recovery after illness
Uses:
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Popular in curry (baim machher jhol)
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Cooked with mustard paste or vegetables
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Sometimes fried whole
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: Native to South and Southeast Asia, especially Bangladesh, India, Vietnam, and Thailand.
Nature: A freshwater catfish species, commonly farmed because it grows fast and survives well in ponds and rivers.
Appearance:
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Long body, smooth skin without scales
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Color: grayish on top and silver-white on the belly
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Has a broad head with whisker-like barbels (catfish feature)
Weight: Can range from 500 grams to several kilograms (some grow up to 10–15 kg).
Taste: Soft, tender flesh with very few bones; mild flavor, often compared to tilapia but slightly fattier.
Nutritional Value:
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Rich in protein
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Contains omega-3 fatty acids
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Source of calcium, iron, vitamin A, and phosphorus
Uses:
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Popular for curries, fish soups, and fried dishes
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Also exported as fillets (often called pangasius in international markets)
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:
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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
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