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Cutting Preference
Kolkata Bhetki Fillet is prepared from bhetki fish, prized in Bengali cuisine for its delicate flavour, soft texture and versatile use. These boneless fillets are ideal for preparing Kolkata-style fish fry, fish fingers, butter fry, fish cutlets and grilled fish. Texture: Tender, firm and flaky when cooked. Taste: Mild, delicate and naturally delicious. Preparation: Boneless fillet portions, with any remaining pin bones checked before cooking. Best for: Bengali fish fry, crumb-fried snacks, butter fry and grilling.
Fresh fillets should have a mild, clean sea-like smell, not a strong fishy or sour odour. The flesh should look moist, firm and naturally white to pale pink, depending on the fish. Keep refrigerated at 0–4°C and cook promptly. For longer storage, freeze at −18°C or below. Freshness should be verified through proper sourcing, cold-chain handling and storage; appearance alone cannot guarantee freshness.
Approximate nutrition per 100 g of raw bhetki fillet: Calories 90–120 kcal Protein 18–22 g Total fat 1–4 g Carbohydrates 0 g Omega-3 fatty acids Variable Vitamin B12 Present Selenium and phosphorus Present Values vary with fish species, cut and preparation. Frying, breadcrumbs, butter and oil increase the final calorie content.
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