Fresh Hilsa Slices
Specs: Steaks / Slices
FRESH, Direct from Kolkata!
Type: Fresh Water Fish
Pack: 1/2 Kg No wastage!
Pieces: 5-7 slices per pack
Recipe > Coming Soon….
Out of stock
Also known as: ilish, Palla, Modenn, Palva, pulasa, polasa
Scientific Name: Tenualosa ilisha
Similar to: Shad
Cooking Styles: Pan or Deep Fried, Curry, Roasted, Baked, Grilled
Bengalis love Hilsa or Ilish. This is the national fish of Bangladesh. The fish has very sharp and tough bones, making it problematic to eat for some. Ilish is an oily fish rich in Omega 3 Fatty Acids. In Bengal, ilish can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, begun (eggplant), different condiments like jira(cumin) and so on. It is said that people can cook ilish in more than 50 ways. Ilish can be cooked in very little oil since the fish itself is very oily.
Why not try this recipe when you next order our Hilsa Slices - Coming soon....
Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.
- Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.
- Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.
- Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.
- Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
- Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.