Kalibaush Fish (IQF) কালিবাউশ মাছ

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 & 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:

• Long, snake-like body (hence called Long Baim)

• Brownish or grayish body with black spots or stripes

• Has small spines and a pointed snout

• Looks like a snake but is a true fish (eel family)

Weight & Size:

• Usually 100 grams to 1 kg

• Can grow up to 1–1.5 feet long

Taste:

• Flesh is soft, tasty, and boneless-like texture

• Considered a delicacy in many rural areas

• Often enjoyed by older people for its smooth meat

Nutritional Value:

• High in protein

• Rich in iron and calcium

• Traditionally believed to help in weakness and recovery after illness

Uses:

• Popular in curry (baim machher jhol)

• Cooked with mustard paste or vegetables

• Sometimes fried whole

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:
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:

• Small to medium size, usually 50–200 grams

• Slender body, silver in color with a shiny belly

• Dorsal side (top) slightly darker

Weight: Typically under 200 grams, though bigger ones can be found.

Taste:

• Very tasty, rich in flavor

• Flesh is soft and fine

• Small bones, but locals enjoy eating it whole (fried or curried)

Nutritional Value:

• High in protein

• Rich in calcium and phosphorus (good for bones)

• Contains omega-3 fatty acids

Uses:

• Often eaten fried (crispy style)

• Cooked as a curry with potatoes or vegetables

• Popular in village-style meals