Ilish for Pahela Baishakh
Chandpur, a district in Bangladesh, is widely known as the “Hilsa Capital” due to its high-quality Hilsa fish. The Padma, Meghna, and Dakatia rivers meet in Chandpur, creating an ideal habitat for Hilsa fish. The unique water flow, mineral content, and natural environment of these rivers enhance the flavor and texture of Hilsa, making it the most sought-after variety in Bangladesh.
Chandpur: The Land of the Finest Hilsa Fish
Hilsa from Chandpur is famous for its soft, oily texture, rich aroma, and distinct taste. Compared to Hilsa from other regions, Chandpur’s Hilsa contains more natural oil, giving it a buttery, melt-in-the-mouth experience. This makes it a favorite among fish lovers and an essential part of Bengali cuisine. Chandpur’s Hilsa is not just food—it is a symbol of Bengali tradition, festivity, and pride. Whether in Shorshe Ilish, Bhapa Ilish, or Ilish Pulao, its unparalleled taste makes it a national treasure.
Hilsha, also known as Ilish, is a popular fish in South Asia, particularly in Bangladesh and India. It’s prized for its rich flavor and tender, oily flesh. Hilsha is often cooked in traditional curries or grilled, and its distinctive taste is celebrated during festivals like Pohela Boishakh.
Fresh
- 04 pice/kg ,
- 3kg , 2400/=
- 4kg , 3100/=
- 5kg , 3800/=
Testy
- 02 pice/kg ,
- 3kg , 3000/=
- 4kg , 3900/=
- 5kg , 4700/=
Delicious
- 01 pice/kg ,
- 3kg , 4500/=
- 4kg , 5900/=
- 5kg , 7200/=