ইলিশ মাছ এত সস্তা যে ইলিশ কেনাকাটায় ধুম লেগে গেল।। Popular Hilsa Fish Selling & Cutting in Market@sabujpata
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In markets, the process of selling and cutting Hilsa fish (also known as "Ilish" fish) typically involves several steps:
### 1. **Selling Hilsa Fish:**
- **Source:** Hilsa fish is often sourced fresh from rivers or coastal waters, particularly in South Asia (Bangladesh, India, Myanmar), where it is highly valued.
- **Display:** Vendors usually display the fish on ice to maintain freshness. The price of Hilsa fish can vary based on size, weight, and freshness.
- **Bargaining:** Buyers often negotiate the price with the vendor, as Hilsa is considered a delicacy and can be expensive, especially during certain seasons.
- **Weight & Pricing:** Hilsa is sold by weight, and larger fish are more expensive due to their higher fat content and flavor.
### 2. **Cutting Hilsa Fish:**
- **Scaling:** The fishmonger starts by descaling the fish using a knife or scaler. Hilsa has fine scales that need to be removed before cutting.
- **Head and Tail:** The head and tail are sometimes cut off depending on buyer preference. In many cases, people prefer to keep the head for cooking specific dishes.
- **Slicing:** Hilsa is typically cut into thick slices or steaks. Due to its many bones, the cutting process requires precision. The fish is sliced crosswise through the body, keeping the internal bones intact.
- **Deboning:** While some fishmongers may attempt to remove some bones, Hilsa is known for its complex bone structure, and most consumers are accustomed to cooking and eating it with the bones.
### 3. **Packaging:**
- Once cut, the fish pieces are often wrapped in plastic or placed in containers for the customer. In local markets, sometimes the fish is directly handed over in paper or plastic bags.
Hilsa is considered one of the finest tasting fish, and the process of preparing it in markets often draws a lot of attention due to its status as a delicacy.