the national fish of bangladesh.

Hilsa is a fatty fish it contains fatty acids (omega 3 fatty acids), . In recent studies have found that this acid reduces the levels of cholesterol and insulin. Scientific name of the hilsa is (Tenualosa ilisha) The national fish of Bangladesh.
the hilsa is very popular for the Bengalis. It is a sea fish, which enters the river of Bangladesh and East India for laying eggs. In addition, as a hilsa food, one of the most popular fish in India, including West Bengal, Orissa, Tripura and Assam, is also a popular fish. The Bay of Bengal islands, Padma-Meghna-Jamuna river has a lot of hilsa fish every year since the mohona haor. It is sea fish but this fish gives eggs in big rivers. If the egg grows and the baby is a little bigger then called him Jatka is in bengal. this fish has many small spines so it is very careful to eat. Many types of curry can be cooked like hilsa Rice, Hilsa Patturi, Cold Frozen, Dopaaja and broth are very popular. edible root leeaf and hilsa fish spines, head etc is a special curry. Eggs are cooked specially with the hilsa fish and perfume rice, which are known as rice or rice of Hilsha fish. This is a special cook of rainy season. In Bangladesh, this hilsa is cooked in different ways, boiled, fry, cooked, mixed with brown leaves, with mustard seeds, cumin seeds, brinjal, pineapple and dried. It is said that there are about 50 cuisine of Hilsa fish. Hilsa eggs is very popular food too. This fish needs very little oil to cook because the hilsa fish have plenty of oil. Hilsa in North America is not always available because the Bengali people have taken the option of saad (shad) fish as a substitute for the hilsa. Saad fishes are considered as alternatives to hilsa because the color and taste of this fish are almost like the hilsa.
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