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Kolaghat Hilsa Outshines Digha's: The Secret to Identifying the Best Tasting Hilsa
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News18•22-09-2026, 13:18
Kolaghat Hilsa Outshines Digha's: The Secret to Identifying the Best Tasting Hilsa
- •As rain increases, Hilsa celebration rises in Bengali kitchens, with prices decreasing for wider enjoyment.
- •Ganga Hilsa is rare; Digha Hilsa dominates markets, but Kolaghat Hilsa surpasses Digha's in taste.
- •Digha Hilsa is saltwater Hilsa, caught from the Bay of Bengal, resulting in a saltier taste and less oil; it is slender and long.
- •Kolaghat Hilsa, from the Rupnarayan River, gains superior taste from special fats and zooplankton, thriving on abundant plant plankton.
- •Kolaghat Hilsa is short and pot-bellied with a wide, flat neck and dark back, appearing brighter and shinier than Digha Hilsa.
Key Questions Answered
Digha Hilsa is usually slender, long, slightly flattened, and less shiny, whereas Kolaghat Hilsa is short, pot-bellied, with a wide, flat neck area, dark back, and a brighter, shinier skin appearance.
Kolaghat Hilsa comes from the Rupnarayan River where it feeds on abundant plant plankton, and the strong river currents and tides ensure optimal muscle structure and fat balance, giving it superior world-class flavor compared to salty sea Hilsa.
Digha Hilsa is saltwater sea Hilsa caught directly from the Bay of Bengal at the Digha estuary or coast, featuring a saltier taste, less oil and fat, and a slender, less pot-bellied body shape.
