Top News

Kolkata: The monsoon season is synonymous with delicious ilish and chingri dishes. However, many people end up paying premium prices for seafood that lacks its natural taste because it is not fresh.

Instead of relying only on what the seller says, buyers should carefully inspect the seafood before making a purchase.

Fresh ilish usually has a slight pink or reddish shade around its nose and mouth. If this area looks pale or grey, the fish may not be fresh.

The eyes are another key sign. Fresh ilish has bright, clear and lively eyes. Fish stored in cold storage for a long time often develops cloudy, reddish or sunken eyes.

The body should feel firm and remain straight when lifted. If it bends or droops easily, it may have been stored for several days.

Also check the belly and tail. Good-quality ilish has a broad, rounded belly and a narrow tail. If pressing the belly leaves a dent or feels soft, it is best to avoid buying it. Fresh ilish also has a bright silver shine.

Fresh chingri has a hard, glossy shell. If the shell feels soft or sponge-like, it is likely stale.

The head should remain firmly attached to the body. A loose head is often a sign that the chingri is no longer fresh.

Colour also matters. Dark or reddish patches may indicate that the chingri has started to spoil.

Fresh chingri is usually naturally curved like the letter “C”. If it appears perfectly straight, it may have been treated with chemicals to extend its shelf life.

Always smell the seafood before buying. Fresh ilish has a mild salty aroma without a strong fishy odour. Similarly, fresh chingri should not have a sharp or ammonia-like smell. Any unpleasant odour is a clear indication that the seafood should be avoided.