Possibly the most popular fish from Bengal, Hilsa fish is consumed not only in the Indian subcontinent but also in Myanmar, Malaysia, Vietnam, Indonesia, and other parts of the world. The texture of the fish is rather oily, making it perfect for braising and frying. In Bengal, the head often is cooked into a ghonto with Colocasia and stem, and the fish itself is often just fried till the skin is crisped and is served with the oil along with a few green chilies and rice.
A 100 g of Hilsa fish contains approximately 300 calories, with a good amount of protein and fat. It also supplies daily requirements of vitamin C, iron, and an incredible amount of calcium. It is rich in fatty acids like omega 3 and helps to develop the nervous system.
Seal the fish in a plastic bag. Then place the bag in an ice-filled bowl. Fish can be stored in the refrigerator for two days immediately after purchase. If you do not use it in the next two days, wrap it tightly in moisture-proof freezer paper or foil to avoid air leaks.