Basa To Singhad: 10 Varieties Of Fish To Try In India

India's rich culinary tapestry is woven with a diverse array of fish that grace tables across the nation, each contributing a unique essence to the country's vibrant cuisine. The mild and delicate Basa, often featured in curries and grills, contrasts with the distinctive Hilsa, revered in iconic Bengali dishes like "Ilish Bhapa." The firm and slightly sweet Rohu take the spotlight in Bengali classics, while the buttery Pomfret showcases its versatility in various culinary expressions.

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Each fish tells a tale of regional identity, contributing to the symphony of tastes that define India's seafood culture. From the coastal abundance to inland water treasures, this gastronomic odyssey unveils the varied flavours, textures, and cooking styles that make Indian fish an integral part of the nation's culinary heritage. Join this culinary exploration, casting nets wide to elevate the dining experience to new depths.

1. Basa:

Basa, a freshwater fish, is a culinary delight with its mild and delicate flavour and flaky texture. This versatile fish is a favourite in various Indian dishes, adapting seamlessly to different cooking methods. In Indian cuisine, basa shines in dishes like basa masala, where it absorbs the rich flavours of Indian spices, or in a light and tangy basa curry complemented by coconut milk. Its adaptability extends to fusion creations like basa tacos with Indian-inspired spices, showcasing the fish's ability to pair well with diverse flavours while retaining its distinctive taste.

2. Rohu:

Rohu, a freshwater fish, is a staple in Bengali cuisine, celebrated for its firm and slightly sweet flesh. Commonly used in dishes like 'ilish bhapa' and 'machher jhol,' Rohu adapts well to diverse cooking styles. Whether marinated in mustard paste and steamed or fried to perfection, its versatility and distinctive taste make it a beloved choice, adding richness to traditional Bengali culinary delights.

3. Hilsa:

Hilsa, revered as the "king of fishes," is a delicacy in Bengal, India. Known for its rich and distinctive flavour, Hilsa is often prepared as 'ilish bhapa,' where the fish is marinated in mustard paste and cooked in banana leaves. Its unique taste and cultural significance make Hilsa a prized ingredient, symbolising celebration and culinary excellence in Bengali cuisine.

4. Pomfret:

Pomfret, a versatile and prized fish, boasts a clean and buttery flavour, making it a favourite in various cuisines. Its flaky white flesh adapts well to different cooking styles, from simple grilling and frying to elaborate curries. Often featured in coastal dishes, pomfret's mild taste pairs excellently with a variety of spices and herbs, allowing it to shine in diverse culinary creations across the globe.

5. Bombay Duck (Bombil):

Despite its name, bombay duck, or bombil, is not a duck but a fish, and it's a unique delicacy. With a delicate and distinctive flavour, this fish is often coated in semolina and fried to crisp perfection. Bombay duck holds a special place in coastal cuisine, particularly in Maharashtra, where its crispy texture when it is fried and the subtle taste make it a popular seafood snack.

6. Surmai (Kingfish):

Surmai, also known as kingfish, is a prized fish with rich and flavourful meat. A favourite along the Indian coast, Surmai is celebrated for its versatility. Whether grilled or fried, like "surmai tawa fry,' its firm texture holds up well to various cooking methods. The robust taste of surmai makes it a popular choice, especially in coastal culinary traditions. The surmai curry pairs beautifully with steamed rice and a wedge of onion on the side.

7. Anchovies (Nethili):

Anchovies, locally known as Nethili, are small but potent contributors to South Indian cuisine. Renowned for their strong and pungent flavour, they are often marinated in a spicy masala and deep-fried to create dishes like 'Nethili Fry.' These tiny fish pack a punch, infusing bold and aromatic elements into South Indian culinary creations, adding depth and richness to the regional palate.

8. Catla:

Catla, a freshwater fish, boasts a mild and sweet flavour, making it a popular choice in Bengali cuisine. Recognised for its versatility, Catla is frequently featured in curries and appreciated for its tender taste. Commonly used in traditional Bengali preparations, this fish adds a delightful touch to regional dishes. Whether prepared in a curry or grilled, Catla's mildness makes it adaptable to various culinary expressions, embodying the essence of Bengali flavours.

9. Tilapia:

Tilapia, a widely cultivated freshwater fish, offers a mild and lean taste. Known for its versatility, Tilapia adapts well to various cooking methods. Its white, flaky flesh makes it a popular choice for grilling, frying, or baking. Tilapia's neutral flavour allows it to absorb the essence of different seasonings, making it a go-to option for creating diverse culinary dishes across the globe.

10. Singhad (Shark):

Singhad, commonly known as shark, is a robust fish with firm, white meat and a distinctive flavour. Often featured in coastal cuisines, Singhad adapts well to various cooking styles. Whether grilled, curried, or featured in traditional dishes, its meaty texture and rich taste make it a notable ingredient. Singhad's culinary presence adds depth and character to seafood-centric dishes, contributing to the diverse tapestry of coastal flavours.

The vast expanse of Indian waters brings forth a diverse array of fish, each contributing its own unique flavour to the country's rich culinary heritage. From the delicate basa to the distinctive hilsa and the meaty singhad, these fish showcase the versatility of Indian seafood. Whether enjoyed in a coastal curry, spiced and grilled, or delicately marinated, these fish invite you to savour the symphony of flavours that make Indian seafood a culinary delight. As you explore the depths of these fishes in various regional cuisines, you'll discover the artistry and diversity that define Indian fish-based dishes.