Shorshe Ilish
“Ilish” or Hilsa fish is national fish of Bangladesh and is called the king of fish in Bangladesh as it is recognized as one of the tastiest fish because of its soft oily texture and mouth watering flavor. Any recipe of ilish is very popular not only in Bangladesh but also in West Bengal, Assam, Orissa and in Tripura. It is an interesting fact that the unique taste of Ilish has often been attributed to the presence of certain fatty acids like steareic acid, oleic acid and many poly unsaturated fatty acids. It has been also found that Ilish is tastier in the pre-spawning stage than in the mature stage. Ilish is a salt water fish, which travels to sweet river water for breeding. It is available in Padma river in Bangladesh, Ganga (Hoogly) river delta in West Bengal, Chilika Lake in Orissa, Indus River Delta in Sindh, Pakistan, Tigris, Euphrates river in Iraq, Iran.
Among various kinds of Ilish recipes, Shorshe Ilish is considered to be a very popular dish. Shorshe illish is usually a part of any Bengali family feast. It is considered as the signature delicacy for Bangladeshi people, which is traditionally served in a Bengali household in special occasions. In the occasion of Bengali new year every Bengali people have Shorshe Ilish in their meal. Shorshe Ilish is made with mustard seeds, mustard oil, green chili, turmeric, red chili powder etc. To make the shorshe ilish dish it is needed to be steamed in pressure cooker. People sometimes mix yogurt, poppy seeds paste in shorshe ilish. But the simplicity in ingredients brings up the traditional Shorshe Ilish dish to the Bengalis.
The people who come to visit Bangladesh from other country must try the Shorshe Ilish for once. It is really a delicious dish that is not available in North America or Europe as Ilish is not that much available in North America or Europe. It will be a great experience for the American people if they try Shorshe Ilish after coming Bangladesh.
indeed a must try dish..
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