WHITE POMPANO(IQF) সাদা রূপচাদা মাছ
Price range: $ 10.99 through $ 17.99
Origin & Habitat:
Shada Rupchada is a freshwater fish commonly found in rivers, ponds, and haors of Bangladesh and India. It is the lighter-colored variant of Rupchada fish.
Appearance:
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Medium-sized, slightly flattened and elongated body
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Silvery-white color, sometimes with a light golden tint
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Small scales, 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, tender, and mild-flavored flesh
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Few bones, easy to cook and eat
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Ideal for curries, frying, or roasting
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, healthy for all ages
Uses:
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Cooked in traditional curries (machher jhol)
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Fried or roasted with spices
-
Popular in both rural and urban markets
Origin & Habitat:
Shada Rupchada is a freshwater fish commonly found in rivers, ponds, and haors of Bangladesh and India. It is the lighter-colored variant of Rupchada fish.
Appearance:
-
Medium-sized, slightly flattened and elongated body
-
Silvery-white color, sometimes with a light golden tint
-
Small scales, smooth skin
-
Broad head with a pointed mouth
Weight:
-
Typically 200 grams – 1.5 kilograms
Taste:
-
Soft, tender, and mild-flavored flesh
-
Few bones, easy to cook and eat
-
Ideal for curries, frying, or roasting
Nutritional Value:
-
High in protein
-
Contains calcium, phosphorus, and essential vitamins
-
Low in fat, healthy for all ages
Uses:
-
Cooked in traditional curries (machher jhol)
-
Fried or roasted with spices
-
Popular in both rural and urban markets
| Size | 100/200(1KG PACK), 200/300 (1KG PACK), 300/400 GM, 400/500 GM, 80/100 (1KG PACK) |
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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
-
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
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 & 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
-
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:
Koi fish is a freshwater fish widely found in rivers, ponds, and canals of Bangladesh, India, and Southeast Asia. It is often farmed in ponds for food purposes and sometimes for ornamental use.
Appearance:
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Medium-sized, elongated body
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Silver-gray, sometimes golden or yellowish in color
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Smooth scales, slightly compressed body
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Broad head with a pointed mouth
Weight:
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Typically 200 grams – 1 kilogram
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Can grow larger in ponds or rivers
Taste:
-
Soft, mild, and tasty flesh
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Moderate bones, suitable for curries and frying
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Popular in traditional Bengali dishes
Nutritional Value:
-
High in protein
-
Rich in calcium, phosphorus, and vitamins
-
Low in fat, suitable for all ages
Uses:
-
Cooked in curries (machher jhol)
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Fried whole or cut into pieces
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Sometimes steamed or roasted with spices
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:
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White, soft, and flaky flesh
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Mild in flavor, easy to cook
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Few fine bones, which makes it good for curries and fries
Nutritional Value:
-
High in protein
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Low in fat
-
Contains calcium, phosphorus, and essential minerals
Uses:
-
Popular for traditional curries (machher jhol)
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Fried or grilled
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Sometimes dried and preserved in coastal areas
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:
-
Typically 200 grams – 1.5 kilograms
Taste:
-
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:
-
High in protein
-
Rich in calcium, phosphorus, and essential vitamins
-
Low in saturated fat, healthy for all ages
Uses:
-
Cooked in curries (machher jhol)
-
Fried or pan-roasted with spices
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Popular in rural and urban markets alike
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:
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High in protein
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Contains iron, calcium, and phosphorus
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Traditionally believed to give strength and aid recovery
Uses:
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Cooked in curries (baim machher jhol)
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Fried or pan-roasted
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Often prepared with mustard paste or mild spices
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
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