Hilsa is the national fish of Bangladesh. Its scientific name is Tenuelas Eilissa. It is a sea fish, which comes in the river of Bangladesh and East India for laying eggs. Hilsa is very popular for the Bengalis.
Hilsha is economically very important tropical fish. Every year, the Hilsha is found in the Bay of Bengal, the Padma-Meghna-Jamuna River estuary is abundant every year.
The taste of hilsa of Padma is considered to be the best. Hilsha fish is also caught from the sea. But the fish of the sea in the sea is not as delicious as the fish.
Hilsa is called Hilsa in English. It belongs to Clupeidae family. It's saline water. Hilsha fish can not be cultivated. Fishermen go fishing in fishing boats and fishing by trapping them. These fish were brought to the coastal area. From there the ice was sent to remote places of the country. Hilsa fish is found more in the meeting place of the three rivers of Chandpur district. Chandpur district is famous for its Hilsa. Bangladesh also earns a lot of foreign currency by exporting Hilsa fish.
Hilsa contains a fatty acid and contains enough fatty acids. Hilsa fish can be cooked in many ways. So they have different names. Sarsai Hilsa, Vapha Hilsa, Hilsa Paturi, Crispy Fry, Dopeyaaja and Mango are very popular. Kutura leaves and hilsa fish thorns, head, etc. A special cook. Eggs are specially cooked with hilsa fish and perfume rice. Which is also known as Bhatri or Hilsa fish polao. This is a special cook of rainy season.
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