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Chhuya Premium Koi 400gm
Chhuya

Chhuya Premium Koi 400gm

Chhuya Premium Koi 400 gm (Processed fish for easy cooking)

SKU: 7362Weight: 0.4 kg
Price:BDT 200
Status: In Stock !!

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1
Total priceBDT 200

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Description :

Few fish sit as firmly in the Bengali kitchen as koi. It's the fish that turns up in a mustard gravy on a Friday, the one that gets fried whole until the skin crisps, and the one that has long been sent to a household where someone is recovering. Its appeal isn't subtlety — koi has a firm, dense flesh and a pronounced flavour that stands up to mustard, green chilli and a heavy hand with the spices. Chhuya Premium Koi brings that fish to your freezer in a 400g pack, cleaned, frozen and priced at BDT 200 — which works out among the most affordable options across Chhuya's small-fish range. Why koi holds its place Koi flesh is firmer than most freshwater fish of its size, which is precisely why it suits the dishes it's traditionally used in. It doesn't collapse in a gravy the way softer fish do, so the pieces stay whole through a long simmer in mustard paste. Fried, the outside crisps while the inside stays moist. And its flavour is assertive enough that it isn't lost under a strongly spiced jhol. What buying it frozen changes Koi is a fish most people would rather not prepare from scratch. The scales are tough, the gill covers are sharp, and cleaning one properly at the kitchen sink is a genuinely unpleasant job. Buying it frozen removes that step, along with the early trip to the bazaar and the guesswork about how long the fish has been sitting on ice. It also means koi is available on a weeknight rather than only on the days you had time to shop for it. How to cook it Shorshe koi — the classic. Simmered in a mustard paste gravy with green chilli and a little turmeric. Koi macher jhol — a lighter everyday curry with potato and a thin, clean gravy. Tel koi — slow-cooked in mustard oil until the gravy reduces and darkens. Doi koi — yoghurt-based, milder, good for anyone who finds mustard too sharp. Fried whole — turmeric, salt, chilli powder, then shallow-fried until the skin crisps. Serve with rice and dal. Thaw completely before cooking, pat the fish dry so it doesn't spit in hot oil, and cook right through to the bone. Thawing and storage Keep frozen at -18°C until you're ready to cook. Thaw overnight in the refrigerator rather than at room temperature. In a hurry, leave the sealed pack in a bowl of cold water and change the water every 20–30 minutes. Never use warm water. Don't refreeze fish that has already thawed. Cook within 24 hours of thawing. Ordering online: Order from Metromart Online, choose your quantity, select a delivery location and pay through a secure method. Move the pack into your freezer as soon as it arrives.

Frequently Asked Questions

This is the question worth resolving before you order, and the product page doesn't currently state it. Frozen fish from a packer of this kind is usually supplied cleaned and gutted, but whether the scales and fins have been removed varies by producer and by fish. Message Metromart Online support on WhatsApp or Messenger and ask directly — it takes a minute and it determines how much work waits for you in the kitchen.

Bangladeshi shoppers make a real distinction here — deshi koi is smaller, more strongly flavoured and commands a noticeably higher price, while the larger farmed varieties are milder and cheaper. At BDT 200 for 400g, this sits in the affordable end of the market, which points toward the farmed type rather than deshi. The page doesn't specify, so if the distinction matters to you, ask support before ordering.

That depends on the size the fish were graded at, and the page doesn't give a count. By weight, 400g is a reasonable amount for two to three people as the fish course alongside rice and dal. If koi is the centrepiece of a meal for a larger family, order two packs.

Across the Chhuya range, "Premium" appears on some SKUs and not others, which suggests it marks a size or grade tier rather than a different species or process. The page doesn't define it, so treat it as the producer's own grading language and ask support if you need specifics.

Properly frozen fish holds its nutrition and flavour well — freezing soon after harvest locks both in. Where frozen loses out is texture, slightly, and where it wins is consistency: you know what you're getting, it's cleaned, and it hasn't spent an unknown number of hours on melting ice. Bazaar-fresh koi bought early from a trusted seller is hard to beat. Frozen koi beats bazaar koi bought late in the day, which is the more common reality.

It comes down to farming and supply. Koi is farmed at scale and grows fast, so volumes are high and the price per kilo stays low — roughly BDT 500/kg for this pack. Shing, pabda and gulsha are harder to produce in comparable volume and carry more of a delicacy status, which is why they run anywhere from BDT 730 to over BDT 1,000 per kilo in the same range. Cheaper here reflects abundance, not lower quality.

Koi has a moderate bone structure — not as fine and troublesome as small fish like mola, but not as clean as a fillet either. There's a firm central bone and a set of manageable side bones. For younger children, it's worth deboning the pieces yourself before serving, or choosing a fillet product from the range instead.

Overnight in the refrigerator gives the best result, so plan a day ahead where you can. If you can't, submerge the sealed pack in cold water and change the water every 20–30 minutes. Avoid warm water and avoid leaving fish out on the counter — both let the surface warm into the range where bacteria multiply while the centre is still frozen.

No — refreeze thawed fish and you lose both texture and safety margin, and fish suffers from it more than most proteins. Thaw only the amount you intend to cook. If you've thawed too much, cook all of it and refrigerate the cooked portion for the next day.

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