Other names include: ilish, ellis, palla fish, hilsha etc. (Bengali: ইলিশ: ilish, Gujarati: મોદાર/પાલ્વા: Modar or Palva, Odia: ଇଲିଶି : ilishi, Sindhī: پلو مڇي pallo machhi, Pulasa In Telugu. The name ilish is also used in India's Assamese, Bengali-and Odia community. In Iraq it is Called Sboor (صبور). In Malaysia and Indonesia, it is commonly known as terubuk. Due to its unique features of being oily and tender, some Malays call it 'terubuk umno'.Food value
The fish is popular food amongst the people of South Asia and in the Middle East, but especially with Bengalis and Odias. Bengali fish curry is a popular dish made with mustard oil or seed. The Bengalis popularly call this dish shorshe ilish. It is also popular in India, especially West Bengal, Odisha, Tripura, Assam, Southern Gujarat, Mizoram and Andhra Pradesh. It is also exported globally.
In North America (where ilish is not always readily available) other shad fish are sometimes used as an ilish substitute, especially in Bengali cuisine. This typically occurs near the East coast of North America, where fresh shad fish having similar taste can be found.
In Bangladesh, fish are caught in the Padma-Meghna-Jamuna delta,[5] which flows into the Bay of Bengal and Meghna (lower Brahmaputra), and Jamuna rivers. In India, the Rupnarayan (which has the Kolaghater Ilish), Ganges, Mahanadi,[6] Chilka Lake,[7] Narmada and Godavari rivers are also famous.
In Pakistan, fish are caught in the Indus River. They are also caught in the sea, but some consider the marine stage of the fish as not so tasty. The fish has very sharp and tough bones, making it problematic to eat for some.
Ilish is an oily fish rich in omega 3 fatty acids.[8] Recent experiments have shown its beneficial effects in decreasing cholesterol level in rats[9] and insulin level.[10]
In Bengal and Odisha, ilish can be smoked, fried, steamed or baked in young plantain leaves, prepared with mustard seed paste, curd, eggplant, different condiments like jira (cumin) and so on. It is said that people can cook ilish in more than 50 ways. Ilish roe is also popular as a side dish. Ilish can be cooked in very little oil since the fish itself is very oily.
Shorshe Ilish, a dish of smoked ilish with mustard seeds, has been an important part of Bengali cuisine.
In Andhra Pradesh, the saying goes "Pustelu ammi ayina Pulasa tinocchu", meaning It's worth eating Pulasa/Ilish by even selling the nuptials.
Ilish is the National Fish of Bangladesh.[1] In many Bengali Hindu families a pair of ilish fishes (Bengali: Joda Ilish) are bought on auspicious days, for example for special prayers or puja days like for the Hindu Goddess of music, art and knowledge Saraswati Puja, which takes place in the beginning of Spring or on the day of Lakshmi Puja (The Goddess of Wealth and Prosperity) which takes place in autumn.[11] Some people offer the fish to the goddess Lakshmi, without which the Puja is sometimes thought to be incomplete. In Bengal Ilish is also used during wedding as tattwa gift. During Gaye Holud tattwa the family of the groom presents a pair of Ilish to the family of the bride. However, due to the scarcity of Ilish, nowadays it is often replaced by Rohu in West Bengal, while the tradition continues in Bangladesh.
In West Bengal, a famous dish which tastes good with fried ilish fish is 'khichudi' (a special way of cooking lentils and rice together with some added herbs). It is popular among all bengalis during monsoon which is known as the month of ilish. In West Bengal and Bangladesh, ilish is often termed as the 'queen' of fishes.
This fish is called as PULASA in Godavari districts of Andhra Pradesh State in India. The name Pulasa stays with the fish for a limited period between July-Sept of a year, when floods(muddy)water flow in Godavari River. This time the fish is in high demand and sometimes $100 per kilo.[12][13]
Hilsha fish calle Pallo Machi is important part of Sindhi cuisine, prepared with numerous cooking methods.[14] It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy. Often fried alongside the palla and served with the fish fillets.[15][16][17]
