The Padma River is home to many types of fish, but the hilsa (Ilish) is the most famous and delicious. It is known as the great Padma Hilsa, and it is Bangladesh’s most beloved fish. A few years ago, its price was very high, making it less accessible. People in Kolkata, India, especially enjoy Padma hilsa during their Durga Puja festival, where it is served as a special dish. The hilsa is Bangladesh’s best fish, renowned for its unique taste, which is enjoyed by most people, often with rice. While there are many ways to cook and eat it, rice and hilsa are a favorite combination. Bangladesh also benefits economically from exporting Padma hilsa, but unfortunately, many local people cannot afford it due to its high price. Despite this, Bangladesh is famously known as a land of fish and rice.
History of Padma River hilsa fish
Padma River hilsa holds a unique place in the culinary and cultural landscape of Bangladesh. Its history is deeply intertwined with the river and the people who have relied on it for sustenance for centuries.
The hilsa is a migratory fish, spending part of its life in both saltwater and freshwater, with the Padma River being one of its preferred destinations.
They migrate to the Padma River to lay their eggs, providing a safe environment for their young. Millions of baby fish are born and grow day by day in the river’s waters.
Recipe ideas of padma hilsa
This fish is typically cooked in various ways, especially grilling, frying, and currying. The Padma River hilsa recipe is quite simple, requiring only a few ingredients to bring out its natural flavor. For added taste, you can use some additional ingredients. Mustard oil is commonly used when cooking this fish, as it enhances the flavor significantly. The combination of mustard oil and onions is particularly popular. To truly enjoy hilsa, it’s best not to use too many ingredients—just keep it simple for the best taste.