Took the camera to the fish market today. Here are some shots. Most of fish eaten inland is fresh water fish, usually farmed in ponds. Some sea fish comes, but as it is frozen, the demand is not much, except for boneless varieties which are used for fried or barbecued snacks.
General View
Individual Species
Indian Caro - Rahu
Rahu rounds from a biggish (6kg) fish
Baasa Fillets
Small Pomfrets (250-300g). The larger sizes go to resorts and restaurants
Small Fish - Mourala, about 2 inches long. Normally fried crisp and eaten with rice.
Tangda, another river delicacy.
Pabda, a fresh water delicacy.
Hilsa. These mostly come from Bangladesh. These migrate just like Salmon, except that they have millions of small bones. A great delicacy for Bengalis.
Giant Prawns
Tiger Prawns
Cutting fish.
The cutter is a huge Machete like structure fixed to a board - standard Indian knife, called Boti in Bengali. It comes in various sizes, the fish sellers use a large version, while a smaller one is used at home. The domestic version of Boti is held to the ground with the feet and both hands used to cut. One can produce extremely fine cuts of vegetables - millimeter thick potato fingers and wafer thin chips are easily done.