Fresh Pabda Whole
Specs: Whole, Cleaned and Gutted
Catch of the Day, new stock every day!
Type: Fresh Water Fish
Pack: 1/2 Kg
Pieces: 4-6 pieces per pack
Recipe > Pabda Tel Bori Jhol.
Gross Weight: 650 grams
Net Weight: 500 gms
Also known as: Indian Butterfish, Butter Catfish, Murrel, Pabo Catfish
Scientific Name: Ompok bimaculatus
Similar to: Tengra
Cooking Styles: Pan or Deep Fried, Roasted
This fish is usually sold whole cleaned. It has a single bone down the middle and is known for its soft meat and delicate texture. The Bengali's love their Pabda and who hasn't heard of Maacher Jhol. This dish is more often than not made with Pabda.
Why not try this recipe when you next order our Pabda - Pabda Tel Bori Jhol.
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.