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Chhuya Premium Gulsha 450gm
Chhuya

Chhuya Premium Gulsha 450gm

Chhuya Premium Gulsha 450gm (Processed fish for easy cooking)

SKU: 7368Weight: 0.45 kg
Price:BDT 485
Status: In Stock !!

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Total priceBDT 485

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Description :

Gulsha is a connoisseur's fish. It's small, it's scaleless, and it carries a sweetness and depth of flavour that people who know their fish will pay a premium for — which is exactly what it commands. At BDT 485 for 450g, it's the most expensive item in Chhuya's small-fish range, ahead of tengra, shing, pabda and koi. That price isn't arbitrary. Gulsha is harder to come by, harder to farm at volume, and holds a reputation in Bengali kitchens that few small fish match. What gulsha is like to eat Soft, sweet flesh with a richness that stands out even against its close relative tengra. The skin is smooth and scaleless, so there's no preparation to do on that front. The fish is small enough to be cooked and eaten more or less whole, which is part of its appeal — the flavour concentrates rather than diluting across large pieces. It rewards restraint. Gulsha is a fish to cook simply, because heavy spicing buries the very thing you paid for. How to cook it Gulsha macher jhol — a light gravy with kalojeera and green chilli, the preparation most cooks consider definitive. Shorshe gulsha — mustard paste, used with a lighter hand than you would for a firmer fish. Gulsha bhuna — slow-cooked with onion and mustard oil until the gravy reduces and clings. With tomato and green chilli — a clean, slightly tart jhol that suits the sweetness of the flesh. Fry lightly before adding to gravy so the pieces hold. Keep the heat moderate and turn as little as possible — the flesh is soft and will break if handled repeatedly. Thawing and storage Keep frozen at -18°C until you're ready to cook. Thaw overnight in the refrigerator. Delicate fish show freezer and thaw damage sooner than firm ones, so slow thawing matters here. In a hurry, leave the sealed pack in cold water and change the water every 20–30 minutes. Never warm water. Pat dry before frying. Don't refreeze once thawed. Cook within 24 hours. Ordering online: Order from Metromart Online, set your quantity, choose a delivery location and pay securely. Get the pack into the freezer as soon as it arrives.

Frequently Asked Questions

They're close relatives and often confused, which is understandable — both are small, scaleless freshwater catfish that turn up in similar dishes. The difference is in the eating. Gulsha has a softer, sweeter flesh and a more delicate flavour, which is why it's generally regarded as the finer of the two and priced accordingly. Tengra is a little firmer and more robust. If you've cooked tengra and enjoyed it, gulsha is the step up rather than a different experience entirely.

Supply and reputation together. Gulsha is harder to produce at the volumes that keep prices down — unlike koi, which farms fast and at scale and sits near BDT 500 per kilo here. Gulsha works out to roughly BDT 1,078 per kilo in this pack, ahead of tengra at about BDT 1,000, shing at BDT 886 and pabda at BDT 728. Add to that its standing as a delicacy in Bengali cooking, and demand holds firm even at the top of the range. The price reflects scarcity and status, not a difference in freshness.

The product page doesn't state it — a gap that runs across the whole Chhuya range. Gulsha is scaleless, so descaling was never part of the job, but whether the fish arrives gutted isn't specified. Message Metromart Online support on WhatsApp (01805552413) or Messenger to confirm before ordering.

Not stated, and it depends on the grade. Gulsha is a small fish, so a 450g pack holds a fair number of them. By weight it serves two to three people as the fish course alongside rice and dal. Because gulsha is usually cooked as something of an occasion rather than an everyday dish, most households order it for a specific meal rather than for stock.

It has a central bone and a manageable structure, but it's a small fish, so eating it involves more care than a larger, simpler one like pabda. For adults it's no trouble. For young children, either debone the pieces first or choose pabda or a fillet instead — pabda in particular gives you a similar softness with noticeably less work.

Wild gulsha is scarcer and more strongly flavoured, and commands a higher price than farmed. The page doesn't specify which this is. Given the price point sits at the top of the range, it's worth asking support directly if the distinction matters for what you're cooking.

Freezing shortly after harvest holds flavour and nutrition well. The consideration with a delicate fish like gulsha is texture — it shows thaw damage sooner than a firm fish would, which is why refrigerator thawing rather than the cold-water shortcut is the better choice when you can plan for it. Against bazaar gulsha bought late in the day, frozen is the more reliable option, and gulsha isn't a fish you'll find at every stall in any case.

Overnight in the refrigerator. If you can't plan that far ahead, submerge the sealed pack in cold water and change the water every 20–30 minutes. Avoid warm water and never thaw on the counter — both warm the outside into bacteria-friendly temperatures while the centre stays frozen, and with soft-fleshed fish they cost you texture as well.

No. Refreezing costs texture and safety margin in any fish, and delicate ones suffer most. Thaw only what you plan to cook. If you've thawed more than you need, cook all of it and refrigerate the cooked portion for the next day.

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