Ilish
Ilish (Tenualosa ilisha) is a fish that is mostly found in the coastal waters of the Bay of Bengal. During the monsoon season, it moves upstream to the rivers of Padma and Ganga to sprawl. It may reach the size of 50cm, and it can weigh up to three kilograms.
The fish is appreciated for its tender flesh and its roe, which is often named as the caviar of the tropics. Ilish is an incredibly important ingredient for Bengali, both in Bangladesh and West Bengal. It is used in a variety of ways, from simple frying to steaming and simmering in thick, flavorful sauces, as well as in the classic fish stew macher jhol.
In 2017, ilish has been awarded a Geographical Indications status.
Part of
Ilish macher paturi
Ilish macher paturi is the national dish of Bangladesh. It is made with ilish fish that has been marinated with ground spices ... Read more
Panta ilish
Panta ilish is a dish from Bangladesh that combines a bowl of panta bhat—cooked and soaked rice—with fried ilish fish. The combination is traditionally ... Read more
Shorshe ilish
Shorshe ilish is a traditional dish that employs ilish fish as its star ingredient. Sliced ilish is slowly simmered in a thick broth consisting of ground mustard ... Read more
Macher jhol
Macher jhol is a Bengali and Odia spicy fish stew, similar to curry. It consists of chunks or slices of fish that are slowly simmered in a flavorful broth that is usually ... Read more
