Hilsa fish is a very tasty and well-known food.
However, not all hilsas are delicious.
River hilsa is much more silvery and shiny than the sea. Sea hilsa tends to be relatively less bright. Besides, the hilsa of the river, especially the hilsa fish of the Padma river basin is shaped like a patal. That is, the head and tail are narrow and the abdomen is thick. According to experts, the taste of river hilsa is more, not the sea. However, the main difference between river and sea hilsa can be understood at meal time.
Chief Scientific Officer of the Fisheries Research Institute, Rahman said that when hilsa comes to the river from the sea to lay eggs, they eat plankton or small aquatic plants and animals in the river. As a result of eating this plankton, a kind of fat accumulates in the body of hilsa, which makes its shape different from that of the sea.
According to food lovers, there are many differences between river hilsa and sea hilsa. However, the bigger the hilsa, the more it will taste. Large hilsa in size is therefore called ripe hilsa by many.
On the other hand, the taste of monsoon hilsa is more than other times of the year. The highest taste is found in the middle of the rainy season. The taste of hilsa also varies depending on the salt water and fresh water. In this case, the taste of river hilsa is more.
The taste of hilsa also depends on the time of egg laying. In other words, hilsa tastes better before laying eggs. The fish belly of the egg-laying hilsa becomes thinner and its fat is reduced, so the taste is also reduced.
About 80% of the world's hilsa production is in Bangladesh. Hilsa is also grown in different countries including India, Pakistan and Myanmar. The most famous of these is the "Rupali Hilsa" of the Padma River in Bangladesh. But why is the Padma River Hilsa so famous?
According to experts, the type of food that hilsa eats in the Padma-Meghna river basin and the level of water flow in it accumulates a type of fat in its body. And so the taste of Padma Hilsa is different from Hilsa anywhere.
