Bangladeshi Mustard Fish: Shorshe Ilish

The hilsa fish and the Bengali mustard are both native to the Bengal delta — their combination is one of those rare food pairings that reflect geography as destiny. The hilsa is a migratory fish that returns to the Ganges-Brahmaputra-Meghna river system to spawn — the Padma River hilsa (caught in the monsoon season, June-August) is considered the finest. The mustard fields of Bangladesh are the source of mustard oil that defines the regional cooking.

Shorshe ilish — hilsa fish (Tenualosa ilisha) cooked in a fresh mustard paste — is the national dish of Bangladesh and one of the most distinctive fish preparations in the world. The hilsa is the most prized fish in Bengal — its high oil content, specific flavour, and the cultural significance of the Padma River hilsa make it irreplaceable. The mustard paste must be made from scratch, freshly ground, with a specific technique to temper the raw bitterness of yellow and black mustard seeds.

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