Kolkata Bhetki Slices

Specs: Slices

Individually Frozen at -24°C, Vacuum Sealed

Type: Frresh Water Fish

Pack: 1/2 Kg No wastage!

Pieces: 6-10 slices per pack. 50-85 gms per slice

RecipeKolkata Bhetki and Chips with Homemade Kasundi.

Reward Points You will earn 30 Hats for writing a review of this product
    • Reward Points Purchasing this item you will earn 70 Hats
    • Applies only to registered customers, may vary when logged in.

Availability: In stock

Rs. 700.00



Also known as: Khajura, Asian Sea Bass, Chonok, Barramundi, Bekkut, Bekti, Bhekti, Dadhara, Gariyu, Keduwa, Koliji, Narimeen, Pandu-kopah
Scientific Name: Parastromateus niger  
Similar to: Butterfish
Cooking Styles: Pan or Deep Fried, Curry, Roasted, Baked, Grilled

Amongst the most popular fish on both coasts of India. This cut type however is unique to West Bengal. It is similar to a steak or slice but has a few peculiarities that are best left unexplained. The fish itself is fantastic with a mild flavour and white, flaky flesh, with varying amount of body fat. This fish is especially favoured by those who are put off by small pin bones in fillets - Bhetki has none.

Why not try this recipe when you next order our Kolkata Bhetki Slices - Kolkata Bhetki and Chips with Homemade Kasundi.

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the fresh frozen product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.


Customer Reviews (4)

Very good quality but very costlyReview by Kanta
Fish was good and fresh.. But I found it costly.. (Posted on 5/31/2017)
Awesome fishReview by SHEENA
I made the fish today almost after 3 weeks from when it was delivered. I was very much doubtful about the taste but I was surprised to eat it, since it was as good as fresh fish bought and made on the same day. You guys are doing an awesome job. (Posted on 9/30/2016)
Too good!Review by Aarti
This is very soft and succulent fish. And thanks to Fishvish for delivering it to our doorstep. The fish streaks were clean and the packaging perfect. In all, a wonderful experience. Thank you Fishvish ☺ (Posted on 8/21/2016)
promises keptReview by preeti
was brought fresh like it was caught today.. loved to savor the essence,.. made me feel like i m in bengal... loved it.. lip smacking... products are fresh as said in the website... Fish Vish keep it up.. (Posted on 7/12/2016)

Write Your Own Review

Only registered users can write reviews. Please, log in or register