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Chhuya Premium Rui Slice 500 gm
Chhuya

Chhuya Premium Rui Slice 500 gm

Chhuya Premium Rui Slice 500 gm (Readymade processed fish)

SKU: 7371Weight: 0.5 kg
Price:BDT 320
Status: In Stock !!

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1
Total priceBDT 320

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Description :

Buying fish for a small household is its own problem. Rui is the fish everyone wants to cook — the plain jhol, the fried slices with rice and dal — but it arrives at the market as a two or three kilo animal, and the smallest useful amount most sellers will cut is more than a couple of people can get through before it stops being worth eating. Chhuya Premium Rui Slice in a 500g pack is sized for that reality. Two or three cross-cut slices, frozen, enough for a meal or two, and it doesn't take over the freezer compartment. Who this pack is for? If you cook for one or two people, a kilo of fish is a commitment rather than a convenience. Half a kilo is a dinner. It also suits anyone buying rui frozen for the first time. Frozen fish divides opinion, and finding out whether you're happy with the texture and the cut costs BDT 320 here rather than twice that. If it works for you, the 1kg pack is there and slightly cheaper per kilo. And there's the practical matter of freezer space, which in most Dhaka flats is the real constraint. A small pack slots in beside everything else. A kilo of fish requires a decision about what comes out. What you're cooking with? Rui has firm, mildly sweet flesh with enough natural oil to stand up to a rich gravy without going greasy. The slices keep their shape through slow cooking, which is why the fish suits the preparations Bengali kitchens use it for. Its bones are large and clearly visible rather than fine and scattered — you lift them out instead of picking through them. That's a meaningful difference from any small whole fish, and the reason fried rui is what so many children are given first. What to make with half a kilo? Two or three slices is the right amount for: A plain jhol for two, with potato, nigella seed and green chilli. Fried rui — turmeric, salt, shallow-fried until the edges catch. With rice and dal this is a complete meal. Doi rui for two, yoghurt-based and mild. A small kalia, if you want something richer without cooking for a crowd. Shorshe rui, mustard-forward and quick. Give the slices a brief fry before they go into a gravy. It firms the surface so they don't break as the curry reduces. Storing and thawing a small pack Keep it at -18°C. One advantage of the smaller pack is that thawing the whole thing is a reasonable thing to do — you're not committing to eight slices to cook two. Move it to the refrigerator the night before. If that's not possible, leave the sealed pack in cold water and change the water every twenty to thirty minutes; a 500g pack comes round considerably faster than a kilo. Avoid warm water, which warms the outside into the range bacteria prefer while the centre is still hard. Dry the slices before they meet hot oil, cook within a day of thawing, and don't put thawed fish back in the freezer. Buying it: Pick 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

Base it on your household, not the price. This pack works out to BDT 640 per kilo against BDT 625 for the 1kg version — a difference of BDT 15 per kilo, which is not the deciding factor for most people. What matters is whether you'll cook a kilo of rui before you get tired of it, and whether you have the freezer room. For one or two people, or for a first order, 500g is the sensible size. For a family that eats fish several times a week, the larger pack is the better buy.

The count isn't published and depends on how thickly the fish was cut. Expect roughly two to three slices at typical cutting thickness. By weight, 500g serves two to three people as the fish course with rice and dal.

For two or three people, comfortably. For four it's tight — you'd be serving one slice each with the meal built around rice, dal and vegetables rather than the fish. For four or more with fish as the centrepiece, order two packs or move to the 1kg.

The listing doesn't specify, and it's the thing rui buyers most want to know. Belly slices, peti, are fattier and softer; back slices, gada, are leaner with a larger central bone. In a pack this small the mix matters more than it would in a kilo — two slices could easily be all one or all the other. Ask Metromart Online support on WhatsApp (01805552413) or Messenger if you have a preference.

You can, and it costs BDT 640 against BDT 625 for the same weight. There's an argument for doing it anyway: two sealed packs let you thaw half and leave the other half untouched, which a single 1kg pack doesn't. If you cook fish irregularly, that flexibility is worth more than the fifteen taka.

It's a reasonable one. Rui is firm-fleshed, so it takes freezing better than delicate fish do, and the difference in a finished curry is small. Buying the small pack means finding that out for BDT 320 instead of committing to a kilo. Thaw it slowly in the refrigerator rather than rushing it — most disappointment with frozen fish comes from the thawing rather than the freezing.

Easier than any small fish by a wide margin. Rui slices carry one large central bone and a few visible side bones, all liftable. Fried rui is the standard introduction to fish for Bengali children for exactly this reason. Check a young child's portion before serving, but the work involved is nothing like a tengra or gulsha.

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