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Chhuya Premium Pabda 460 gm
Chhuya

Chhuya Premium Pabda 460gm

Premium Pabda 460 gm Chhuya - (Processed fish for easy cooking)

SKU: 7364Weight: 0.46 kg
Price:BDT 335
Status: In Stock !!

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Total priceBDT 335

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Description :

Pabda is the fish you serve when someone is coming over. It has a quiet, refined quality that the more assertive freshwater fish don't — a soft, almost buttery flesh, a mild and faintly sweet flavour, and skin so smooth it needs no scaling at all. It's also the fish parents reach for. Pabda carries remarkably few bones for its size, which makes it one of the small number of local fish a child can eat without an adult picking through every mouthful first. Chhuya Premium Pabda comes in a 460g pack, frozen and ready for the pan. What makes pabda different Most freshwater fish ask you to choose between flavour and convenience. Pabda doesn't. It's scaleless, so there's no descaling to do. Its bone structure is simple — a central bone and little else of consequence — so eating it is unhurried rather than careful. And the flesh is delicate enough that it takes on a mustard or yoghurt gravy fully instead of sitting apart from it. The trade-off is that pabda needs a gentler hand in the kitchen than a firm fish like koi. Handled roughly, it falls apart. How to cook it Shorshe pabda — the definitive preparation. A mustard paste gravy with green chilli, light on turmeric, cooked briefly. Pabda macher jhol — a thin everyday curry, often with brinjal, that lets the fish stay the centre of attention. Tel pabda — slow-finished in mustard oil until the gravy darkens and clings. Doi pabda — yoghurt-based and mild, a good option for children or anyone who finds mustard too sharp. Bhapa — steamed with mustard and green chilli, the gentlest method of all and the one that best protects the texture. Light frying before it goes into a gravy helps the fish hold together. Keep the heat moderate and turn it once, not repeatedly. Thawing and storage Keep frozen at -18°C until you're ready to cook. Thaw overnight in the refrigerator. Pabda is delicate, and slow thawing protects the texture more than it would with a firmer fish. If you're short on time, leave the sealed pack in cold water and change the water every 20–30 minutes. Never warm water. Pat dry thoroughly before it meets hot oil. 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

Yes — this is pabda's main claim, and it holds up. It has a straightforward central bone and very few of the fine, scattered bones that make fish like mola or small tengra difficult for children. That's why pabda, along with fish like koral, tends to be the one Bengali households introduce children to first. It still isn't boneless, so check the pieces before serving to a young child, but the work involved is a fraction of what most local fish demand.

Because it's soft-fleshed, and most cooks treat it like a firmer fish. Three things fix it. Pat the fish completely dry and give it a light fry before adding it to any gravy, which firms the outside. Keep the heat moderate rather than high. And turn it once — every extra turn with a spatula is another chance for it to split. When you add it to a gravy, add it late and let it finish there rather than simmering it from the start.

Pabda is scaleless, so the descaling problem doesn't arise at all — that's one job removed regardless. Whether the fish comes gutted is not stated on the product page. Frozen fish from a packer of this type is usually supplied cleaned, but it's worth a quick message to Metromart Online support on WhatsApp or Messenger to confirm before you order.

The page doesn't give a count, and it depends on the size the fish were graded at. By weight, 460g serves three people comfortably as the fish course with rice and dal, or two if pabda is the main event. For guests, order two packs.

The gap reflects how each fish is produced. Koi is farmed at high volume and grows quickly, which is why it sits around BDT 500 per kilo here. Pabda is harder to farm at scale and carries more of a delicacy reputation, putting it near BDT 728 per kilo in the same range. Neither price says anything about freshness — it's supply and status, not quality.

Wild pabda is scarcer, more strongly flavoured and considerably more expensive than farmed. The page doesn't specify which this is, and at this price point farmed is the more likely answer. If the distinction matters for what you're cooking, ask support before you order.

Freezing soon after harvest preserves flavour and nutrition well. With pabda, the one thing to watch is texture, since delicate fish show freezer damage sooner than firm ones — which makes slow refrigerator thawing more important here than it would be for koi. Set against a bazaar purchase made late in the day from an unknown seller, frozen is the more predictable choice.

Overnight in the refrigerator, without exception if you can plan for it. The cold-water method works when you can't, provided the pack stays sealed and you change the water every 20–30 minutes. Avoid warm water and avoid the kitchen counter — both thaw the outside into bacteria-friendly temperatures while the middle is still solid, and with a soft fish they also wreck the texture.

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