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Less than 3 per cent of Earth’s water supply is filled with Freshwater fish. They are marine life that populates rivers, lakes and wetlands. Fishes like Salmon and Trout reproduce in fresh water and head to the seas. Often overfishing is a problem that hinders freshwater fish diversity. These fishes are also higher in calcium and monounsaturated and polyunsaturated fatty acids in comparison to saltwater breeds.
Freshwater fish also tend to taste more subtle with a versatile flavour profile. This is why the range of freshwater fish recipes extends from stews to steamed dishes. Due to its mild taste, recipes can go bold with spices, flavouring and aroma. Deep-fried elephant ear fish are prepared by mixing cucumbers, pickles and herbs with the fish pieces that are then wrapped in rice paper. Similarly, cod fillets are seasoned with salt, pepper, and garlic, then coated with flour and dipped into a blend of beaten eggs and chopped scallions.
Most freshwater fishes are usually slightly bony, but the method of preparing them is the same as saltwater fishes. They can be baked, poached, grilled, boiled, stewed, fried, deep-fried or braised. In India, fish such as Rohu, Sardines, Catla, Hilsa, Kajuli, Tengra are the most sought-after freshwater breeds.
If you’re a fan of freshwater fish delicacies, then this quiz is for you!
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