Parshe Maach (পারশে মাছ), known in English as the Mullet, is one of the most popular small fish varieties found in the Sundarban region. Belonging to the Mugilidae family, this fish is scientifically identified as Liza parsia (Goldspot Mullet) or Mugil cephalus (Flathead Grey Mullet), depending on the species.
The Photo Story
In the photo above, you can see Parshe Maach caught in a fishing net by me (Asgar Molla) from our own pond. These fish are unique because they can survive in both saltwater and freshwater environments, making them adaptable to the Sundarban’s tidal ecosystem. Known for their soft flesh and rich flavor, they are truly one of the tastiest fish you can find.
Habitat and Availability
In the Sundarban delta, Parshe Maach thrives in brackish water areas where river and sea meet. It is abundantly available in Sundarban rivers, creeks, and estuaries, especially after the monsoon when nutrient flow is high. Fishermen also culture them in ponds near the riverbanks, making them available year-round in village markets.
Fishing Culture in Sundarban
For many Sundarban families, fishing is more than a job—it’s a tradition passed down for generations. Fishermen use traditional nets in shallow waters, just like in the picture, and return home with fresh catches that head straight to local kitchens.
Fishing in certain mangrove zones requires a Forest Department permit, and for many households, the sale of Parshe Maach provides a steady source of income.
Nutritional Benefits
Parshe Maach is a great source of:
- Protein – builds muscles and repairs tissues.
- Omega-3 fatty acids – supports heart and brain health.
- Vitamin B12 – helps with blood formation and nerve function.
- Calcium & Phosphorus – strengthens bones and teeth.
It’s easily digestible, making it suitable for children, elders, and patients recovering from illness.
Bengali Traditional Curries with Parshe Maach
In Bengali households, Parshe Maach is cooked in a variety of ways, each bringing out different layers of flavor. Some traditional curries include:
- Parshe Maacher Jhal – A spicy curry made with mustard paste, mustard oil, and green chilies.
- Parshe Maach Tok – A tangy curry using tamarind or raw mango, perfect for summer cooling.
- Shorshe Parshe Maach – A thick mustard gravy with turmeric and a touch of mustard seeds, a true Bengali classic.
- Parshe Maach er Patla Jhol – A light, soupy curry with seasonal vegetables like brinjal or potato.
- Parshe Maach er Tel Jhal – A rich, oily, and chili-laden curry for spice lovers.
- Parshe Maach er Chorchori – A dry, stir-fry style preparation with vegetables and a mustard base.
Each recipe is deeply connected to rural Bengal’s food culture, served with steaming rice for the perfect meal.
Market Price
In Sundarban and Kolkata markets, Parshe Maach sells for ₹250–₹400 per kilogram, depending on freshness and season. Prices often rise during monsoon or festive times.
Sundarban Connection
For us in Sundarban, Parshe Maach is not just food—it’s part of our life, livelihood, and identity. Whether caught fresh from the river or raised in our ponds, it represents the natural wealth of our land. Its availability in both freshwater and saltwater makes it one of the most sustainable fish varieties in our region.
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