Achovies, which are known for their distinct and aggressive, umami-rich flavor. Anchovies are oily fish and widely used to make fish sauce. Also dried in salt and eaten as a side dish.

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Rani or Pink Perch is a sought after fish for its taste. It tastes best when pan-fried. When cooked, its meat turns opaque but is still moist on the inside. Rich in DHA amongst any freshwater fish, it is healthy and nourishing for the brain. Besides, it contains high-quality protein and has low fat contents too.

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Tengra or Tengna is a small size catfish and one of the tasty fish for Bengali recipes of Tangra Macher Jhal.

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Pabda is a fresh water fish and it has very delicate sweet taste. It should be enjoyed fresh and the size matters here also. Pabda should be small enough to get accommodated in the quarter size plates.

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One of the most popular and tastiest fish with soft and tender flesh. Our steaks are from small sized fish, well cleaned, and ready to cook with just a wash. A word of caution, it contains fish bones, so one needs to be careful while consuming it.

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Bengali cut of the Rohu is ideal for fish curry. Our cuts are from small sized fish, well cleaned, and ready to cook with just a wash.

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Fresh water riverine fish and also found in the ponds of India. It is the 'aam aadmi' fish. Is known for its taste and also low on 'fishy' smell. Great for fry as well as curry.

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Bengali cut for this fish is ideal for a curry. Also can be fried too.

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Tilapia are mainly freshwater fish. It is very lean, very white and very high in protein. It's 'non-fishy' taste makes it popular.

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Best eaten as fillets, Tilapia is very lean, very white and very high in protein. It's 'non-fishy' in smell too.

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Fresh River Basa Steaks for fish lover. Ideal for making Indian curry.

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Fresh River Basa - Boneless and is impeccable in taste. Ideal for making fish tikka or for Indian curry.

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Fresh River Basa - Boneless Fillet is cut into pieces ideal for making fish tikka.

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White Snapper has a lean, firm texture. The flesh is white, delicate and mild. It is moisty and it has a mildly sweet-fresh taste. A south Indian favourite, specifically of tamil nadu and kerala, it leads itself to variety of dishes.

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White Snapper has a lean, firm texture. The flesh is white, delicate and mild. It is moisty and it has a mildly sweet-fresh taste. A south Indian favourite, specifically of tamil nadu and kerala, it leads itself to variety of dishes.

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Red snapper is one of the most popular of all white fish. It has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs. Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Red snapper is also a nice ingredient in fish stew.

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Red snapper is one of the most popular of all white fish. It has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs. Fillets are good pan-fried or steamed. Red snapper is also a nice ingredient in fish stew.

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Surmai / kingfish is a popular sea fish, considered a delicacy by itself and does not require any special preparation to enhance its natural taste. It is a rich flaky fish, has lesser bones and is very easy to eat.

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Surmai or Kingfish! The evergreen Indian favourite. Robust in taste and texture, the fish fillet is without any spines and very easy to eat.

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River Sole Fish Fillets is a boneless fish and has a lovely texture added to it which enhances its look and taste. Being hygienically cleaned and packed, it helps in maintaining its aromatic flavours.

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Fresh water fish. Boneless without spine or fish bone. Lovely textured fish for a premium fish eating experience.

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Sea Sole Fish is easy to work with, versatile and has a mild yet slightly sweet flavour. It is a boneless fish and has a lovely texture and easy for a fillet.

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Singhara / catfish is a freshwater fish and is a delicacy among Bengali & Bangladeshi cuisine. It has an oily and meaty texture, a rare combination, giving it a wholesome flavour.

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Fillet is the best way to have the Singhara / catfish. It brings out the wholesome flavour with oily and meaty texture.

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Hilsa / Illish is considered as one of the tastiest fish due to its distinctly soft oily texture, mouthwatering flavour and superb mouthfeel. The fish is also called “Macher Raja” means the king of fish. Make it with mustard oil / seed and savour the taste. 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.

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Hilsa / Illish is considered as one of the tastiest fish due to its distinctly soft oily texture, mouthwatering flavour and superb mouthfeel. The fish is also called “Macher Raja” means the king of fish. Make it with mustard oil / seed and savour the taste. 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.

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Lovingly called Bhetki by the Bengali's, this fish has a mild flavour, white flaky flesh. In Bengal, the Bhetki is cooked as Bhetki macher paturi or coated with Suji. For the Goans, they prepare in red spices or serve pan-fried. The fish is quite easy to cook and also ‘non fishy’ in smell.

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Also called the halwa fish. It is a seawater fish with one single bone. They are cooked fresh and are either fried or steamed. They do not have a strong odor and aftertaste that most of the saltwater fish have. It is a popular menu item in hotels in Tamilnadu and Kerala.

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Also called the halwa fish. It is a seawater fish with one single bone. They are cooked fresh and are either fried or steamed. They do not have a strong odor and aftertaste that most of the saltwater fish have. It is a popular menu item in hotels in tamilnadu and kerala.

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One of India's most popular fish. Very fleshy fish with less bones and ideal for most Indian preparations. Tasty flesh and central spine only make this fish tasty and easy to eat. Cleaned whole fish.

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