Celebrate the rich culinary heritage of Bengal with our Premium Hilsha Fish (Ilish), available in an impressive big size of 1.2kg to 1.5kg. Known as the "King of Fish" in Bangladesh and "Queen of Fish" in West Bengal, Hilsha is not just a food item; it is an emotion. It is revered for its uniquely soft, oily texture and a distinct savory aroma that no other fish can replicate.
At AL MODINA Japan, we understand the cultural significance of this fish. That is why we source only the finest quality Hilsha, ensuring it is carefully frozen to preserve its legendary taste and freshness until it reaches your kitchen in Japan.
In the world of Ilish, size matters. Here is why connoisseurs always seek out the larger 1kg+ fish:
As the Hilsha grows, it develops more intramuscular fat (good oils). This fat is where the flavor lives. A 1.2kg+ fish is significantly oilier, richer, and tastier than smaller "Jatka" or medium-sized fish. When cooked, this oil melts into the gravy, creating a dish that is luscious and aromatic.
Larger fish have firmer yet softer flesh. It holds its shape well during cooking but melts in your mouth when eaten. The bones, while numerous (as is typical for Ilish), are also larger and easier to navigate in a big fish compared to the tiny, troublesome bones of a small one.
Depending on the season, these large fish may contain "Ilish Macher Dim" (roe), which is a delicacy in itself. Fried Ilish eggs are a prized treat for many households.
A fish this good deserves the best recipes.
The undisputed classic. Hilsha Big Size
Method: Marinate the fish pieces in turmeric and salt. Make a paste of black and yellow mustard seeds with green chilies. Steam or simmer the fish in this pungent, spicy mustard gravy with a generous drizzle of raw mustard oil.
The Experience: The sharp pungency of the mustard cuts through the rich oiliness of the fish, creating a perfect harmony.
A royal dish for special occasions.
Method: Cook the fish gently in a yogurt and onion-based gravy (Korma style). Then, layer it with fragrant Polao rice (Kalijira or Basmati) and steam (dum) until the flavors infuse.
Result: The rice absorbs the aroma of the Ilish, making every spoonful heavenly.
A healthy and easy preparation.
Method: Mix fish with mustard paste, coconut paste, curd, and spices in a steel tiffin box. Seal it tight and steam it inside a rice cooker or water bath.
Why it works: Steaming preserves all the natural juices and oils of the fish.
Simple yet satisfying.
Method: Rub steaks with turmeric and salt. Fry in mustard oil until golden brown.
Serve with: Use the flavorful oil left in the pan to mix with plain rice and a green chili. It is the ultimate comfort food ("Panta Ilish") for Pohela Boishakh (Bengali New Year).
Hilsha is an oily fish, which means it is packed with health benefits.
Omega-3 Fatty Acids: Extremely rich in Omega-3s, which are vital for heart health and brain function.
Vitamins: A good source of Vitamin A, D, and E.
Protein: High-quality protein essential for muscle maintenance.
Vacuum Packed: Our Hilsha comes securely packed to prevent freezer burn.
Thawing: Thaw the whole fish slowly in the refrigerator overnight. Avoid using warm water or microwaves, as this can ruin the delicate texture of the fatty fish.
Cutting: A sharp knife is essential. Traditional cuts involve slicing it into steaks (round pieces), keeping the bone in the center.
AL MODINA Japan is your bridge to authentic Desi flavors.
Sourcing: We select fish that originates from the renowned river basins known for producing the tastiest Ilish.
Hygiene: Handled and stored under strict hygienic conditions.
Halal: A natural seafood product, 100% Halal.
Bring home the pride of Bengal. Order your Premium Hilsha Big Size today!
Q1: Does this fish have eggs (roe)? A: While we cannot guarantee eggs in every fish as it depends on the catch season, larger sizes like 1.2-1.5kg have a higher chance of containing roe.
Q2: Is it frozen? A: Yes, it is flash-frozen immediately after catch to lock in the freshness and taste for export.
Q3: Is it difficult to eat due to bones? A: Hilsha is famous for its many fine bones. However, in these large sizes (1.2kg+), the bones are bigger and easier to separate than in smaller fish. The incredible taste is considered well worth the effort!
Q4: Can I grill it? A: Yes! "Smoked Hilsha" is a popular colonial-era dish. You can grill it, but be careful as it is very oily—use a drip tray.
📱 Connect with Al Modina Japan 🌐 www.almodinastore.com 📘 facebook.com/almodinastore 📸 instagram.com/almodina_japan 🎵 tiktok.com/@almodinastore ▶️ youtube.com/@almodinastore
Complete your seafood feast:
Use collapsible tabs for more detailed information that will help customers make a purchasing decision.
Ex: Shipping and return policies, size guides, and other common questions.
Delivery preferences
