Origin & Habitat:
Golden Pompano is a marine fish commonly found in the Indo-Pacific region, including the coasts of Bangladesh, India, Thailand, and Southeast Asia. It is also farmed in coastal aquaculture systems.
Appearance:
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Oval, compressed body
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Silvery-golden color with a shiny metallic sheen
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Small head with a forked tail
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Smooth skin with tiny scales
Weight:
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Typically 300 grams – 2 kilograms
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Can grow larger in aquaculture settings
Taste:
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Mild, delicate, and sweet flavor
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Soft, tender flesh with very few bones
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Highly preferred for frying, grilling, or steaming
Nutritional Value:
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High in protein
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Low in fat
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Rich in omega-3 fatty acids, calcium, phosphorus, and vitamins A & D
Uses:
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Fried whole or cut into steaks
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Grilled, steamed, or baked with spices
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Popular in fine-dining seafood dishes and coastal cuisine
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
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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
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: 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:
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Rich in protein
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Low in fat
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Contains Vitamin B12, phosphorus, selenium, and potassium
Hand Slaughter Halal Chicken. Please write a note how you would like to cut your chicken. For Example, 1. Whole
2. Regular Cut
3. 2 Pieces
4. 4 Pieces
5. 8 Pieces
Out of stock
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:
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Rich in protein
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High in calcium and phosphorus (good for bones)
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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:
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:
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
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Contains moderate bones but easy to eat
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Popular in traditional home-style curries
Nutritional Value:
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High in protein
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Contains calcium, iron, and phosphorus
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Good source of vitamin B complex
Uses:
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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:
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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
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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
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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:
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Typically 200 grams – 1.5 kilograms
Taste:
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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:
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High in protein
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Rich in calcium, phosphorus, and essential vitamins
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Low in saturated fat, healthy for all ages
Uses:
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Cooked in curries (machher jhol)
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Fried or pan-roasted with spices
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Popular in rural and urban markets alike
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