Pre-monsoon rains are sweeping across the state, and for many food lovers, this signals the longing for Hilsa fish. Homemakers often rush to the market, bag in hand, eager to bring home this delicacy. Hilsa is found, bought, and often at a high price, with the thought that no expense should be spared for culinary delight. However, it’s disappointing when the cooked fish doesn’t live up to expectations. Instead of feeling let down, it’s far better to learn some easy tricks to identify authentic Hilsa before you head to the market, ensuring you get your money’s worth.

There are various types of Hilsa available in the market. While the supply of Padma Hilsa is somewhat limited, Chandana, Gurta, or Ganga Hilsa are readily available. The smaller Ganga Hilsa are known as ‘Khoka Hilsa’ and are comparatively cheaper. However, many people confuse Ganga and Padma Hilsa. There are a few simple ways to differentiate between them. Firstly, Ganga Hilsa has a faint golden tint on its body, while Padma Hilsa exhibits a light pinkish hue. Secondly, the depth of the red color in the gills of the Hilsa can also give an indication of its taste. Thirdly, before buying Hilsa, always press its belly to ensure it feels soft. Fourthly, the narrower the mouth of the Hilsa, the more delicious it tends to be. Fifthly, the eyes of the Hilsa should be bright, not cloudy, as bright-eyed Hilsa is generally tastier. Additionally, allow frozen fish to completely thaw before cooking, and never use hot water to wash Hilsa, as it can make the fish tough.