SHOL FISH (IQF)শোল মাছ
Price range: $ 10.50 through $ 24.99
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:
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:
-
Long, cylindrical body that looks snake-like
-
Dark brown or blackish on top, lighter on the belly
-
Large mouth with sharp teeth
-
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:
-
Firm, tasty flesh with fewer bones
-
Considered very nutritious and healthy
-
Often recommended for weak or recovering patients
Nutritional Value:
-
High-quality protein
-
Rich in iron, calcium, and phosphorus
-
Contains omega-3 fatty acids and amino acids that help in tissue repair
Uses:
-
Cooked in curries (shol machher jhol)
-
Fried or roasted with spices
-
In traditional medicine, shol is believed to help in healing after surgery or illness
| Weight | N/A |
|---|---|
| Size | 1 Kg – 2 Kg, 1.5 Kg, 2 Kg – 3 Kg |
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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 & 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:
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Medium-sized fish, elongated body
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Silver-gray in color with a slightly darker back
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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
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Contains calcium, phosphorus, and essential minerals
Uses:
-
Popular for traditional curries (machher jhol)
-
Fried or grilled
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Sometimes dried and preserved in coastal areas
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
-
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:
-
Rich in protein
-
Contains Vitamin A, calcium, and phosphorus
-
Low in fat, making it healthy
Uses:
-
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:
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:
-
High in protein
-
Contains iron, calcium, and phosphorus
-
Traditionally believed to give strength and aid recovery
Uses:
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Cooked in curries (baim machher jhol)
-
Fried or pan-roasted
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Often prepared with mustard paste or mild spices
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
-
Contains omega-3 fatty acids
-
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:
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
-
Contains omega-3 fatty acids
-
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
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