SHOL STEAK(শোল মাছের স্টেক)
Original price was: $ 10.99.$ 10.50Current price is: $ 10.50.
Origin & Habitat:
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A freshwater fish, widely found in rivers, ponds, canals, and wetlands of Bangladesh, India, and Southeast Asia.
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Very hardy fish, survives in low-oxygen water, often found in muddy areas.
Appearance (Steak Cut):
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Round, thick-cut slices of Shol fish (cross-section)
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Flesh is firm, white to light pink
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Few bones in the middle (easy to remove)
Weight & Size:
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Whole fish: 500 grams – 2 kg
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Steak pieces usually cut 2–3 cm thick
Taste:
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Firm, lean, and flavorful flesh
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Mild but meaty taste, slightly chewy
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Popular in curries and grilling
Nutritional Value:
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High in protein
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Low in fat
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Rich in iron, calcium, and phosphorus
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Traditionally believed to help wound healing and recovery from illness
Uses:
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Curry (Shol Machher Jhol / Masala Curry)
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Grilled or pan-fried steaks
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Sometimes steamed with spices
| Size | 2 LB |
|---|
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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:
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
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
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: 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)
Katla Fish is a popular freshwater fish in South Asia (mainly Bangladesh, India, and Nepal). It belongs to the carp family, grows quite large in size (often several kilograms), and has a broad head with a deep body. Katla is well known for its soft, tasty flesh and is commonly prepared in curries, fried dishes, or traditional stews.
Rohu Fish Egg 250g Block
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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