Chhuya Pangush Fish Fillet 1kg

Every other fish in this range comes with a caveat about bones. Which ones are large enough to lift out, which need picking through, which are too much work for a child. Pangash fillet is where that conversation stops. There are no bones. Not fine ones, not a central one — the fish arrives as clean white fillet, and everything in the pack is something you eat. Chhuya Pangush Fish Fillet comes as a 1kg frozen pack. A kilo that's actually a kilo: This is the part worth doing the arithmetic on. Buy a kilo of whole fish and a meaningful share of it never reaches the table — head, bones, fins, guts. Depending on the fish, a third or more of what you paid for goes in the bin. A kilo of fillet is a kilo you eat. At BDT 550 per kilo this is already among the cheapest options in the Chhuya range on the shelf price. Measured against what you actually serve, the gap widens considerably — a small whole fish at BDT 1,000 a kilo is closer to BDT 1,500 or more per kilo of edible flesh once you account for what's discarded. Mild is the point, not the problem: Pangash gets dismissed as bland, and it's true that it doesn't have the assertive character of tengra or the richness of katla. But that neutrality is what makes it useful. A fish with a strong flavour dictates the dish. Pangash doesn't — it takes on whatever you cook it in, which is why it works in preparations no traditional deshi fish would suit. Batter-fried fish and chips. Cutlets and kababs. A Chinese-style stir-fry. Grilled with lemon and pepper. A creamy pasta. Fish fingers for a child who won't eat a curry. It also does a perfectly good Bengali jhol when that's what you want. It just won't be the fish you remember about the meal, and for a Tuesday that's fine. Cooking it well: Pangash is soft-fleshed and holds water, so the failure mode is mushiness rather than dryness. Pat it very dry before it goes anywhere near heat. Surface moisture steams the fish instead of searing it. Use high heat, briefly. Fillet cooks in a fraction of the time a whole fish needs — two to three minutes a side for a standard thickness. Over-cooking is what turns it to paste. Don't move it around. Let it set on one side before turning, once. Cut it while still part-frozen if you want neat cubes or strips. Fully thawed fillet is too soft to cut cleanly. Portioning a kilo: A 1kg pack is a lot of fillet, and thawing all of it to cook two portions is a waste. If the pack allows, divide it into meal-sized portions before it goes into the freezer, or separate the fillets with baking paper so you can take out what you need. Store at -18°C. Thaw in the refrigerator overnight, or keep the portion sealed and sit it in cold water, changing the water every twenty to thirty minutes — fillet comes round fast, so check it early. Skip warm water. Cook within a day of thawing and don't refreeze. Buying it: Set your quantity, choose a delivery location and pay through a secure method at checkout. Into the freezer as soon as it arrives.