Which anadromous, oily fish is revered but rarely used in a standard, light Macher Jhol?
Answer
Ilish (Hilsa), because its extremely strong flavor overpowers subtle ginger and turmeric notes.
Ilish, also known as Hilsa, is perhaps the most revered fish in Bengali culture, but its profile is generally unsuitable for a standard, light Macher Jhol. Ilish is characterized by being anadromous and having a very high oil content coupled with an extremely strong, distinct flavor. This powerful profile tends to overwhelm the delicate and subtle aromatic base—defined by ginger and turmeric—that characterizes a classic Jhol. Consequently, Ilish is typically reserved for preparations specifically designed to complement its richness, such as Sorshe Ilish (mustard-based curry) or Bhapa Ilish (steamed).
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