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Cutting Preference
Mrigal, commonly known as Mrigal carp, is a freshwater fish popular in Bengali cuisine. Charapona refers to small-sized juvenile fish and may include different carp varieties, depending on the local market. Taste: Mild, delicate freshwater flavour. Texture: Soft, tender flesh with a moderate number of fine bones. Colour: Silvery-grey skin with a light-coloured flesh. Best for: Bengali fish curry (macher jhol), light gravy, mustard-based curry and shallow frying. Cooking tip: Cook gently with potatoes, tomatoes, green chillies and turmeric for a traditional Bengali-style curry.
Eyes: Clear, bright and slightly bulging. Gills: Red or pink and moist. Skin: Shiny, moist and naturally coloured. Flesh: Firm and elastic, returning to its original shape when pressed gently. Smell: Mild, fresh and characteristic of fish, without a sour or ammonia-like odour. Storage tip: Keep the fish refrigerated at 0–4°C and cook as soon as possible. For longer storage, freeze it promptly.
Approximate nutrition per 100 g of raw Mrigal fish: Energy 90–120 kcal Protein 17–20 g Fat 2–5 g Carbohydrates 0 g Omega-3 fatty acids Variable Vitamin B12 Present Phosphorus Present Selenium Present Note: Nutritional values vary according to fish size, season and growing conditions. These figures are estimates, not laboratory-tested values. Charapona nutrition will also depend on the particular fish species.
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