Tracing hilsa from river waters to Kolkata’s markets
A report examines the origins of hilsa sold in Kolkata and the long-standing belief that fish from different stretches of water have distinct tastes. It considers Ganga, Padma and Gujarat hilsa through ecology, market movement and inherited culinary preference.
Hilsa sold in Kolkata is the subject of a report exploring where the fish comes from and why its waters may influence its taste, The Hindu reported. The article asks whether Ganga hilsa is genuinely different from Padma hilsa. It also examines the presence of Gujarat hilsa in Kolkata’s markets and the older belief among Calcutta connoisseurs that they could identify the stretch of river from which a fish came.
The report follows the fish’s journey from the sea into rivers and then to consumers’ plates. Its focus combines ecological conditions, the movement of fish through markets and inherited preferences about flavour. The available source material does not give the report’s findings on whether the different varieties can be reliably distinguished, nor does it provide details of the ecological or commercial factors involved.
This independently written report is based on information supplied by the named publisher. Vertrix News has not independently verified the source report.