Hilsa (Ilish) Festival in Bangladesh

Hilsa (Ilish) traditional festival during which many cafes, restaurants and open the menu these days is full of a variety of dishes from Bangladesh. Hilsa, sometimes also called Ilish, Elish. Many specially attend the festival to learn the skill of cooking with the best Bangladeshi chefs.

But the insulation is the most popular Hilsha (Ilish) fish Bengalis. This is the national fish of Bangladesh and it is extremely popular in Bangladesh, India. Every year a large number of Hilsa (Ilish, Elish) fish caught by Padma, Meghna, Jamuna and in the Bay of Bengal. After the birth of calves sleeve (known as Jatka) swims back to the sea. The liner can be found in Bangladesh, India, from where it is exported to several other countries. Fish is full of small bones, and therefore requires special training for consumers.

Fish lives most of its life in the sea, but also manages to overcome the 1,200 km along the rivers of the Indian subcontinent during the spawning season. Hilsa (ilish, elish) mainly available in the major rivers of Bangladesh Padma, Meghna and Godavari. In India, the river Rupnarayan (also known as Kolaghater Ilish), Ganges and Godavari are famous for their tasty breeds.

In Bangladesh, it is fried, stewed, baked in young plantain leaves with mustard paste, cheese, eggplant and various spices. People know more than 50 ways to cook this fish such as Shorse Ilish, Panta Ilish, Ilish Fry etc. It is also popular as a side dish. Meals can be cooked in a small amount of oil as the fish itself is very oily.