Commonly Consumed Fish:
* Marine Fish:
* Coastal Regions:
* Hilsa (Ilish): Highly prized in Bengal, Odisha, and Bangladesh.
* Pomfret: Popular in coastal areas.
* Mackerel: Abundant and consumed widely.
* Tuna: Primarily used in canned form.
* Shrimp: Commonly used in curries and stews.
* Crab: Consumed in coastal areas and popular for its meat.
* Lobster: Prized delicacy, especially in the southern regions.
* Oysters: Available in coastal areas and often enjoyed raw or cooked.
* Western Coast:
* Bombay Duck: Unique and popular fish in Maharashtra.
* Surmai: Another prized catch in the region.
* Freshwater Fish:
* Catfish: Widely consumed across India, especially in the Ganges basin.
* Rohu: Common in freshwater lakes and rivers.
* Catla: Another popular freshwater fish.
* Carp: Several varieties of carp are found in India's freshwater systems.
* Pangasius: A farmed fish gaining popularity in recent years.
* Tilapia: Also a farmed fish becoming increasingly popular.
* Freshwater Prawns: Consumed in many parts of India.
Regional Preferences:
* Bengal: Known for its love of hilsa, which is often prepared in mustard-based curries.
* Kerala: Famous for its seafood curries, including fish stews and fish moilee.
* Goa: Has a strong Portuguese influence, resulting in dishes like vindaloo and sorpotel.
* Maharashtra: Known for its fish thalis and fried fish preparations.
* Tamil Nadu: Consumes a variety of fish, including tuna, mackerel, and catfish.
Other Considerations:
* Vegetarianism: While fish is a popular protein source, India has a large vegetarian population, and fish is not consumed by everyone.
* Religious Practices: Certain religious groups, such as Hindus, may abstain from eating specific types of fish due to religious beliefs.
* Availability: The type of fish consumed can also depend on its availability in the local area.
It's important to note that this is just a general overview, and the specific types of fish consumed in India can vary significantly from place to place.