In Bengali it is called as ilish, in Gujarati – Modar or Palva, Odia – ilishi, and Pulasa in Telugu. The Times of India News App for Latest City News, Copyright © 2020 Bennett, Coleman & Co. Ltd. All rights reserved. For reprint rights: Times Syndication Service, Fishy biz: Traders pass off Hilsa as Godavari Pulasa, New farm laws empower farmers, says PM Narendra Modi in Varanasi, PM Narendra Modi inaugurates six-lane Varanasi-Prayagraj highway, On cam: Traffic cop dragged on car bonnet for 500 meters in Nagpur, On cam: Man fatally beats puppy with iron rod for sleeping under his car, Gurpurab 2020 Vrat Kadha: Gurpurab 2020 significance, rituals & special prasad on this day, Jackets for men: Smart hooded sweatshirts for men, Chicken noodles: Mouth-watering options that will please everyone, Terms of Use and Grievance Redressal Policy. The fishing of the young jatka is now illegal in Bangladesh. Ilish or Hilsa (or Pulasa) is an oily fish, hence, extremely rich in Omega3 fatty acids. Each river’s phytoplankton on which the fish feeds is different hence, the taste is varied. The Hilsa fish is a popular food in Andhra Pradesh and Bengal. The fish shows a dark blotch behind gill opening, followed by a series of small spots along the flank in juveniles. Intellectual Property Protection The Hilsa fish is actually an oily fish, and is rich in Omega 3 fatty acids. Given the preference for Pulasa over Hilsa , some traders have been procuring Hilsa fish from Odisha and West Bengal and selling it by branding it as Godavari Pulasa, said Vasupalli … For decades fishermen in Myanmar have caught and sold the hilsa fish, but overfishing and poor regulation is taking a terrible toll, as the BBC's Ko Ko Aung reports. The ilish (Tenualosa ilisha) also known as the ilisha, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. Hilsa is luxurious and pricey because although it is available throughout the year it was, is and will always be a gourmet fare. Scaled with a notch of gold it has a majestic silver appearance. This fish is very famous in Godavari districts of Andhra Pradesh and is available during the monsoon period and is being called as Pulasa in the native language. However, the Hilsa from the Godavari-Narmada basin is somewhat inferior in taste and smaller in size, hence less expensive. Hilsa or Ilish is an expensive seasonal fish. Most of the fish names given in Tamil, Hindi, Telugu, Kannada, Malayalam, Bengali are not exactly spelled correctly, there may be some difference between the names. According to researchers, it is believed that the Hilsa’s taste is derived not just by its duration in the sweet and salty water but also from its stay in individual rivers, which briefly categorizes the fish into three distinct varieties i.e., the Padma Hilsa, the Ganga Hilsa and the Godavari Hilsa. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window). Ilish mach (Hilsa fish) is very popular in South Asia, especially among Bengalis and Odiyas, and another name is pulasa called in Telegu. This has a lot to do with the human disregard for ecology. The human tongue recognizes four basic tastes as sensory responses in different taste buds, viz., sweet, sour, salty and bitter (Keller, 1985). The Telugu name is Pulasa fish . Especially in this part of the world, it is a fish lover’s delight, hailing originally from the Bangladeshi waters, where it stands patented, the variety is also available in India. When it is in season (September to October), Hilsa lovers loose the strings of their purses at least once. Hilsa deconstructed | Photo Credit: Vasundhara Chauhan. The Hilsa is known to be at its tastiest at this stage. There is a saying that one has to eat Pulasa even if one has to sell off his wife’s Mangalasutram for it. The Pulusu should only be allowed to simmer; too much heat and you’ll kill the taste of the fish. This association with distinct flavours from rivers makes Hilsa connoisseurs sneer at the silver coloured fish from the Ganga, Godavari or Irrawaddy (Padma). The Pulasa Pulusu at Aaha Food Village had far fewer bones than I had anticipated. The fish is found in 11 countries: Bangladesh, India, Myanmar, Pakistan, Iran, Iraq, Kuwait, Bahrain, Indonesia, Malaysia and Thailand. Most up market restaurants and even smaller ones sell Hilsa under their signature line of dishes. The catch of Pulasa fish has been dwindling in the region leading to skyrocketing price. Bangladesh lo 4lakh plus population ee fish catching meedane depend ayya rante chudandi. 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