Payera Maach in Sundarban (Pigeon Fish) – A Local Seafood Treasure

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In the heart of the Sundarbans, where the mighty rivers meet the sea, lives one of the most delicious and unique fishes of our region — Payera Maach (পায়রা মাছ), also known as Pigeon Fish. Locally celebrated for its rich taste and tender flesh, this fish holds a special place in our seafood traditions.

What is Payera Maach?

Payera Maach is the local name for the Spotted Scat (Scatophagus argus). Its round, flat body, marked with beautiful dark spots, makes it easy to recognize. Many compare its body shape to that of a pigeon, which is how it got its Bengali name. Scientifically, it belongs to the Scatophagidae family and is common in tropical Asian waters.

Freshly caught Payera Maach (Pigeon Fish) from Sundarban rivers, known for its delicious taste and local seafood value.

Where is it Found in the Sundarbans?

The Sundarbans, with its network of rivers, creeks, and coastal waters, is an ideal home for this fish.

  • Habitat: Estuaries, brackish waters, and near the river mouths.
  • Availability: Found throughout the year, but more abundant during post-monsoon months.
  • Local Source: Both river and coastal fishing bring in large catches of Payera Maach, ensuring a steady supply in village markets.

Average Weight & Market Price

One of the exciting things about Payera Maach is its variety in size.

  • Weight Range: Most Payera Maach caught in the Sundarbans weigh between 500 grams and 2 kilograms, but in rare cases, some can reach 4–5 kilograms.

  • Market Price:

    • Small to medium size: ₹400–₹600 per kg in local markets.

    • Large size (above 2 kg): ₹700–₹1,000 per kg, especially in cities.

  • Why Price is High: Its unique flavor, seasonal demand, and limited availability in urban markets make it a premium fish.

Fishing and Local Occupation in the Sundarbans

Fishing is not just a job here — it’s a way of life.

  • Permit System: Fishermen must get permits from the Forest Department to enter certain rivers and creeks.
  • Fishing Method: Traditional wooden boats, strong fishing nets, and deep knowledge of tides and currents.
  • Daily Routine: Many fishermen leave before sunrise, travel deep into the river channels, and return in the afternoon with their catch.
  • Risks: The Sundarbans is a wild place — fishermen face challenges like sudden storms, crocodiles, and even the presence of the Royal Bengal Tiger near the riverbanks.
  • Other Catches: Alongside Payera Maach, fishermen also bring in Hilsa (Ilish), Bhetki, Tiger Prawn, and Parshe.

Taste and Culinary Value

If you’ve ever tasted Payera Maach, you’ll understand why it’s so loved.

  • Flavor: Rich, mildly sweet, and tender.
  • Cooking Style: Perfect for spicy Bengali curries, mustard-based gravies, or simply fried with salt and turmeric.
  • My Experience: I’ve eaten this fish many times, and it’s always a treat. In Sundarban homes, serving this fish often turns an ordinary lunch into a festive meal.

Why We Call It Seafood

Although Payera Maach is found in rivers as well as brackish waters, we Sundarban locals consider it seafood because it thrives in areas where freshwater meets the sea. The slight salty flavor in its meat makes it different from purely freshwater fish.

Cultural and Economic Importance

  • Food Culture: A favorite for family gatherings, village feasts, and special occasions.
  • Economy: Plays a role in sustaining fishing communities.
  • Tradition: Fishing in the Sundarbans has been a way of life for generations, and Payera Maach is part of that legacy.

Final Thoughts

Payera Maach is more than just a fish — it’s a piece of Sundarban life. Its taste, its role in local culture, and its importance to fishermen make it a true treasure of our rivers and seas. For anyone visiting the Sundarbans, tasting a freshly cooked Payera Maach curry is an experience not to be missed.

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