Seawater Fish

Premium Hilsa, the queen of fish. Rich in omega-3, perfect for Bengali cuisine.

Weight before cleaning. ~30% less after cut.

White Pomfret, premium seawater fish. Perfect for frying or grilling.

Weight before cleaning. ~30% less after cut.

King Mackerel with rich, oily meat. Excellent for grilling and tandoori preparations.

Weight before cleaning. ~30% less after cut.

Small parshe fish, excellent for frying. Popular in Bengali households.

Weight before cleaning. ~30% less after cut.

Premium Bhetki fish with minimal bones. Excellent for fish fingers and steaks.

Weight before cleaning. ~30% less after cut.

Premium Indian Salmon, rich in Omega-3. Perfect for steaks and grilling.

Weight before cleaning. ~30% less after cut.

Scylla serrata, commonly known as the Mud crab , Green crab or Mangrove Crab *-, is an economically important species of crab found in the estuarines and mangroves of India. In their most common form, the shell colour varies from a deep, mottled green to very dark brown.

Weight before cleaning. ~30% less after cut.

Lote Macher Bora is a Bengali dish featuring crispy fritters made from Bombay duck (Bombil) fish. The recipe involves marinating fish cubes, preparing a batter with soaked and blended masoor dal, rice flour, spices, and herbs. The fish cubes are thinly coated with the batter and deep-fried until golden and crispy.

Weight before cleaning. ~30% less after cut.

Pomfret Macher Jhal is a classic Bengali fish curry where golden pomfret is marinated with turmeric and salt, fried till crisp, then simmered in a pungent mustard-onion gravy.

Weight before cleaning. ~30% less after cut.

Anchovies, including golden anchovies Amudi Fishes, are a good source of several essential nutrients. They are particularly rich in protein, omega-3 fatty acids, and minerals such as calcium, iron, magnesium, and potassium. Anchovies are also a good source of vitamin B-12 and niacin.

Weight before cleaning. ~30% less after cut.

Hilsa

Weight before cleaning. ~30% less after cut.

Originating from the Padma (Bangladesh) and Ganga (India) rivers, among others, Hilsa is an anadromous fish, meaning it migrates from the sea to freshwater to spawn, a journey that imparts its unique texture and rich, distinctive flavor.

Weight before cleaning. ~30% less after cut.

Aila fish, also known as Indian Mackerel, Ayala, or Bangda, is a popular, nutrient-dense saltwater fish found in the Indian and Western Pacific oceans. It is a staple in South Indian, especially Kerala, cuisine. Known for its distinct, rich flavor and flaky texture, it is often cooked as a curry or fried with spices.

Weight before cleaning. ~30% less after cut.