Hilsa

 Hilsa fish

Hilsa is the national fish of Bangladesh and an integral part of Bengali culture. It is famous not only for its taste, but also for its socio-economic, cultural and traditional importance.

Summary of Hilsa Fish

Scientific name Tenualosa ilisha

Family Clupeidae (Shad family)

National position National fish of Bangladesh

Location Rivers and seas (Adromous species)

Main production areas Padma, Meghna, Jamuna, Payra, Tentulia, Bay of Bengal

Location in the world Bangladesh's share is about 85–86%.

 In Bangladesh:

Padma River (Mawa, Rajbari)

Meghna (Chandpur, Bhola)

Yamuna, Tentulia, Arial Khan

Payra and Bishkhali Rivers

Bay of Bengal (Barisal, Chittagong, Cox's Bazar coast)

Internationally:

India (West Bengal, Odisha)

Myanmar

Gulf of Oman (widely distributed but most abundant in Bangladesh)

Hilsa Life Cycle

Adromous Nature: Hilsa grows in the sea, migrates to freshwater rivers during spawning.

 Eggs laid: September–October (mother hilsa)

Jatka: Hilsa below 10 inches, conservation campaign runs in March–April

Average life span: 4–5 years

Popular hilsa recipes

1. Mustard hilsa – cooked with mustard paste and mustard oil

2. Hilsa paturi – steamed wrapped in banana leaves

3. Hilsa pulao – cooked with fragrant rice

4. Fried hilsa – lightly salted in mustard oil

5. Cumin hilsa / Yogurt hilsa – cooked in thick broth

6. Fried hilsa eggs – a dish with a different taste

Economic importance

Production: About 5 lakh metric tons per year (in Bangladesh)

GDP contribution: About 12% in fisheries sector

Employment: About 5 lakh fishermen and their families depend on hilsa

Export: Major markets — India, Middle East, Malaysia

 Conservation Initiatives

Jatka Conservation March-April

Mother Hilsa Conservation October (during spawning)

Prohibited nets closed Current and Behundi nets prohibited

Fishery assistance Rice and financial donations (during prohibited season)

Interesting Facts

The silvery shimmering color of Hilsa has given it the name "Silver Hilsa"

It is a fragrant fish - the smell makes people want water while cooking!

Hilsa fish requires less spices - the taste of the fish is the main thing

International Recognition

In 2017, UNESCO recognized Hilsa fish as the "Intangible Cultural Heritage" of Bangladesh.

Hilsa fish in Bangladesh

The country's reputation and fame are reflected in the world's introduction of Hilsa fish. Bangladesh's Hilsa fish (Tenualosa ilisha) is not only a delicious food, but it is also deeply involved in the country's culture, economy and heritage. Hilsa fish has been declared the "national fish" in Bangladesh and is known as the most popular and important fish in the country. 

Hilsa is mainly found in the rivers of Lower Bengal in Bangladesh. Notable among them are:

1. Padma River

2. Meghna River

3. Jamuna River

4. Payra River

5. Arial Khan

6. Coastal Bay of Bengal region of Bangladesh (Barisal, Chandpur, Bhola, Patuakhali)

Chandpur is often called the "capital of Hilsa".

Life cycle of Hilsa fish:

Hilsa fish usually lay eggs from March to October.

During the rainy season, Hilsa fish come up to the river and lay eggs, then grow into fry or fry (jatka).

 Adult hilsa return to the sea.

Each mother hilsa can lay about 10-15 lakh eggs.

Economic importance of hilsa:

Hilsa has gained considerable fame economically in Bangladesh. Hilsa fish provides about 12% of the income of the fisheries sector of Bangladesh and about 60% of the total fish exports.

About 5 lakh fishermen are directly involved in catching hilsa.

According to 2023 data, about 5 lakh metric tons of hilsa are produced in Bangladesh every year, which is about 86% of the total global hilsa production.

 Conservation Efforts:

The government has taken various initiatives and administrative measures to conserve Hilsa:

1. Observing "Jatka Conservation Week"

2. Banning catching Jatka (Hilsa below 10 inches)

3. Banning catching Hilsa during the spawning season (October-November)

4. Banning catching Hilsa at specific times

5. Alternative employment arrangements and food assistance for fishermen

Some interesting facts:

Hilsa is called "Silver Hilsa" for its bright silver color.

No spices are needed while cooking Hilsa - the fish's own flavor makes it incomparable.

The weight of a Hilsa fish can usually range from 500 grams to 2 kilograms.

Hilsa of Barisal

Barisal hilsa is a glorious part of Bangladesh's hilsa heritage. It is not just a fish, but is closely linked to the people, culture, food, and economy of Barisal. Barisal hilsa is particularly popular for its taste, aroma, and freshness. 

Characteristics of Barisal hilsa

1. Unparalleled in taste:

The taste and texture of the water in the rivers of Barisal (especially Kirtankhola, Payra, Tentulia) is such that the meat of hilsa fish is oily, soft, and fragrant.

2. Fresh supply:

The fish is caught directly from the river and sold in nearby markets, so the hilsa remains extremely fresh.

3. Mature hilsa from Jatka:

Since the Jatka conservation initiative is more effective in Barisal, the fish are caught at full age, which also improves the taste.

1. Payra River – Many hilsa are caught along the coast of Patuakhali.

 2. Tentulia River – Famous for Hilsa in Bhola and Barisal.

3. Bishkhali River – In Jhalakathi and Barguna regions.

4. Kirtankhola River – Flows past Barisal city, making it easily accessible to the market.

5. Burishwar and Agunmukha Rivers – Hilsa is abundant in the southern rivers of Barguna district.

Hilsa fishing and life as a fisherman in Barisal:

Hilsa fishing is the main source of livelihood for thousands of fishermen families in Barisal division. During the fishing season (July to October), hundreds of boats and trawlers are seen on the banks of the river.

Problems:

Fishermen lose their income during the ban

Sometimes, the environment and fish reproduction are damaged due to the use of trawling and current nets.

Chittagong Hilsa

Chittagong Hilsa is one of the most important fisheries in the southeastern part of Bangladesh. Although the Padma-Meghna Hilsa is more famous, Chittagong Hilsa is also in demand in the local and export markets due to its high quality, freshness and deliciousness. It is mainly caught in the coastal areas and rivers of the Bay of Bengal.
Characteristics of Chittagong Hilsa
1. Sea Hilsa:
Chittagong Hilsa is usually caught from the coast and deep sea of the Bay of Bengal. These Hilsa are relatively large in size and have firm flesh.
2. Less spines, more oil:
Hilasa caught from the deep sea contain more oil, which makes it more delicious when cooked.
3. Fresh and exportable:
Due to the Chittagong port and nearby warehouses, the Hilsa here is exported very quickly to other big cities including Dhaka and abroad.
 The following places in the Chittagong region are where most of the hilsa is found:
1. Karnaphuli River
2. Sagarika Coast
3. Banshkhali and Sandwip Channel
4. Maheshkhali Channel (Cox's Bazar border area)
5. Coastal rivers adjacent to Chandranath Hills
Many trawlers go to the fishing bases in the coastal area of Chittagong such as Anwara, Banshkhali, Sandwip, Patenga and Banshkhali areas to catch hilsa in the sea.
How to cook hilsa in Chittagong
Chittagong cuisine is a little different. They cook hilsa with spices in a thick broth or with pulses.  Popular dishes:
1. Hilsa fish chutney (with coriander leaves)
2. Hilsa yogurt broth (using regional spices)
3. Hilsa murighant (with rice or muri)
4. Hilsa and bitter gourd broth – a combination of mild bitterness and fishy flavors
Also, hotels in this place have many types of Hilsa dishes.
Hilsa trade and export in Chittagong
Due to the convenience of Chittagong port, it is easy to export Hilsa fish from here (especially to the Middle East and Malaysia).
Sagarika Fish Market, Patenga Fish Ghat, Kalurghat Market – the main Hilsa markets in Chittagong.
Thousands of kg of Hilsa are sold at auction here every day during the rainy season.
Fisherman's life and challenges
Chittagong fishermen mainly go to sea in trawlers or boats.
 The risks in the deep sea are much higher — weather changes, trawler accidents, fuel shortage
The government has introduced a specific season (June-July) for fishing in the sea.
Chittagong Hilsa vs. Padma Hilsa – Comparative picture
Characteristics Chittagong Hilsa Padma-Meghna Hilsa
Source Sea and coastal rivers
Structure Large, hard Comparatively soft and small
Taste Oily and fragrant Comparatively more tender
Storage Exported from the port Locally marketed
Cooking method Broth-chutney, mustard with lentils, fried, pulao
In short:
Chittagong Hilsa is popular due to its large size, oil and long shelf life.
It is in demand from the sea to the Middle East.
Its cooking and use are slightly different regionally, which has made the cuisine of Chittagong more diverse.