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Chhuya Pangush Fish Fillet 1 kg
Chhuya

Chhuya Pangush Fish Fillet 1kg

Chhuya Pangush Fish Fillet 1000 gm (Processed fish for the easy cooking)

SKU: 7374Weight: 1 kg
Price:BDT 550
Status: In Stock !!

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1
Total priceBDT 550

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Description :

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.

Frequently Asked Questions

Pangash fillet is cut from a large catfish, so what you get is the flesh off the frame — no central bone, no fine bones running through it. Occasional stray bone fragments can survive any filleting process, so it's sensible to check a young child's portion, but this isn't a fish where bones are part of the eating experience at all. That's the entire reason to buy it over anything else in the range.

Partly, and it depends what you want. Next to tengra or katla it has little flavour of its own — nobody buys pangash for its character. But mildness is a genuine advantage when you're the one deciding the flavour: batter, spice, marinade, sauce, all of it lands cleanly because the fish isn't arguing with you. If you want a fish that tastes of itself, buy something else in this range. If you want a fish that will do whatever the recipe asks, this is the one.

Pangash is farmed at very large scale in Bangladesh, grows fast and yields a lot of flesh per fish, which keeps costs low all the way down the chain. That's a production fact rather than a quality signal. The value gap is actually wider than the shelf price suggests, because you're paying for edible flesh here rather than for a whole fish you'll partly discard.

Both are mild, boneless and versatile. Tilapia is slightly firmer and a touch cleaner in flavour; pangash is softer and cheaper, at BDT 550 per kilo against roughly BDT 700 for the tilapia fillet in this range. For frying, cutlets or anything battered, pangash is the value pick. For a dish where the fish is served in visible pieces and you want it to hold shape, tilapia has the edge.

It's the best choice in this range, for the obvious reason. No bones means no picking through a plate, no anxiety, and no negotiating. The mild flavour also suits children who reject stronger-tasting fish, and fillet cuts easily into fingers or cubes for tiffin. Cook it through, let it cool before packing, and check the portion as you would with any fish.

Three things cause it. Cooking it wet — dry the fillet thoroughly first. Cooking it too long — fillet needs two to three minutes a side, not the ten a whole fish takes. And moving it around the pan, which breaks soft flesh apart. Get it dry, get the pan properly hot, and leave it alone until it's ready to turn once.

This is where pangash earns its place. Batter-fried with chips, breaded cutlets, fish kabab, fish fingers, Chinese-style with garlic and spring onion, grilled with lemon and black pepper, folded into a creamy pasta, or in a sandwich. None of those work with a bony deshi fish, and all of them work here.

It depends how the fillets were cut, and no count is published. As a guide, a kilo of fillet is six to eight adult servings — considerably more than a kilo of whole fish, because none of it is waste. For most households that's three or four separate meals if you portion it before freezing.

Overnight in the refrigerator is best, and fillet needs less time than a thick whole fish. If you're using the cold-water method, check it early — a thin fillet can go from frozen to fully thawed and slightly soft faster than you expect, and over-thawed pangash is difficult to handle. If you plan to cube or slice it, catch it while still firm in the middle.

Check it at the door and confirm it's frozen right through. If it's soft, torn or leaking, contact Metromart Online support on WhatsApp (01805552413) or Messenger straight away with a photo. The published Returns & Refunds policy covers admin-cancelled orders rather than delivery condition, so support is the route to a resolution.

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