Sea Foods - Silver Pomfret Fish

Sea Foods - Tuna

Sea Foods - Rawas Fish

Indo-Pacific king mackerel or popularly seer fish is a sea fish among the mackerel variety of fishes. It is found in around the Indian Ocean and adjoining seas.It is a popular game fish, growing up to 45 kg, and is a strong fighter that has on occasion been seen to leap out of the water when hooked.

Fresh Rohu Fish

Fresh Katla Fish

Fresh Water Pabda Fish

Fresh Water Koi Fish

Hilsa Fish

Fresh Water Prawns

Large Prawns

Fresh Water Tengra Fish

Fresh Water Telapia Fish

Fresh Water Singi Fish

Fresh Water Fish

Morola or Mourola Fish

Fresh Water Shol Fish

Fresh Water Baim Fish

Fresh Water Chitol Fish

Fresh Water Bhetki Fish

Bombay ducks are a very good source of B complex vitamins. This accounts for a healthy memory. ... Similarly, the fish provides us with the vitamin B3, namely niacin, which is responsible for a healthy looking skin by providing for proper metabolism of food.

Crabs

As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. Mackerel preservation is not simple.

Striped Pangasius is a rather versatile fish, adaptable to any number of cooking methods. The very white fillets have a rather delicate texture and light taste, and easily take on flavors that are introduced during cooking. Fresh and sweet, basa retains moisture well.

Topse fish weight around 50-70 gm. The item is dressed, cleaned and then cut into medium sizes (approx. 7-9 pieces in 500 gm. packet). Topse is a sweet water fish and known as Mango Fish / Cichlid. It can be prepared in form of a fish curry, fry or Topse fish fry. Topse fry is, in fact, a very popular fish dish and is a signature Bengali Recipe.

‘Parshe’ is a fresh water fish, which either cooked in a jhol (soupy fish curry) or cooked with mustard paste. ... There are many way to cook fish with mustard paste. ... This is an old style Bengali fish recipe, which can never go wrong.

The Rani fish or the Pink Perch is a sought after fish not only for sporting but also for its taste. The Perch is cooked when its meat turns opaque but is still moist on the inside. Being a lighter food, it is tender and rich in DHA which is the highest in any freshwater fish.

Carp are eaten pretty much anywhere they are found

Eggs are a source of saturated fat and too much saturated fat has been shown to raise total cholesterol and LDL (bad) cholesterol levels, risk factors for cardiovascular disease. One large egg contains about 180 milligrams of cholesterol. It's advised to cap dietary cholesterol at 300 milligrams daily.

It is high in protein and essential vitamins, minerals and amino acid good for overall health. Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you. Some pork parts like that of tenderloin, loin chops and sirloin roast are made from the lean cuts and are more healthy than chicken.

Mutton has a richer and stronger flavor compared to lamb. It has a higher fat content with firm, white fat and is a tougher meat compared to lamb. ... Although lamb meat has a firm texture, it is more tender than mutton. Lamb meat is mild in taste.

Virtually all dietary studies categorize poultry and fish as "white meat" and four-legged land animals such as beef, pork and lamb as "red meat." Yet in culinary or cultural contexts, veal is often considered a white meat and duck or goose may be classified as red.

Processed meat is considered to be any meat which has been modified in order either to improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, and smoking.