Parshe fish benefits

Parshe fish benefits

Parshe fish

Persian fish (scientific name: Chelon subviridis) is a species of fish belonging to the Mugilidae family. It is one of the seven species of fish in the genus Chelon. This fish is found in shallow coastal waters, bay areas and parabon water bodies. It is a freshwater fish.

Details

The body is slender and long. The upper part of the body is black and the lower part is silver. The whole body is scaly. The tail has seven fins, two on the top, two on the sides and two on the bottom. The color of the tail is black. The pair of eyes are larger than the body. Usually the weight is 150-200 grams. Each fish weighs 150-200 grams. The fish can be marketed only if its weight is 40-80 grams.

Food

The main food is small animal particles. As adults, they eat various organic matter including algae, diatoms.

Nutritional quality

Saltwater fish are more nutritious than freshwater fish. This fish is high in protein, no harmful fat.

Breeding

They are high breeders. Within 15 months their number doubles. Pershey fish breed in natural environment during December-February i.e. winter. Pershey fish usually spawn in more brackish water. This fish lays the most eggs in the last two weeks of December and the last two weeks of February.

Benefits

Pershey is a slightly sweet, freshwater fish, with very oily skin and a great flavor. It contains a lot of nutrients. It is good for your heart and brain.

Parshe is rich in protein, vitamins and minerals. This tender fish is full of flavor with a slightly sweet taste while having a lean, delicate texture.

Packed with important nutrients like protein and vitamin D, salmon is also a great source of omega-3 fatty acids, which are incredibly important for your body and brain.

Fishbones are less in the back and are therefore comfortable. We make simple curries with it, deep fry it as an accompaniment to rice and lentils or make thick gravy with it from black mustard and green chilli paste.

Parshe fish recipe

Materials

1. Parshe fish: 5 pieces
2. Tomatoes, chopped: 2 large tomatoes
3. Eggplant: Cut into 5 pieces
4. Green Chillies: 2
5. Coriander leaves, chopped: 2 tbsp
6. Black cumin, nigella seeds: 1 tsp
7. Turmeric powder: 1 ½ tsp
8. Red Chilli Powder: 1 ½ tsp
9. Salt: 1 tsp
10. Mustard oil: ¼ cup
11. 2 cups of hot water

Instructions

1. Wash and clean the fish first.
2. Season the fish with turmeric powder, red chili powder and 1/2 teaspoon salt and keep aside for 10 minutes.
3. Heat mustard oil in a pan.
4. Add pinch of salt to oil and stir.
5. Add fish one by one to the hot oil and cook for 1 minute. 
6. Remove the fried fish from the oil and place in a serving bowl. In this way, the oiled fish juice will remain in the pot which will help to make the curry tastier.
7. Fry the brinjal pieces in the same oil until cooked well. Remove the eggplants and place in the same serving bowl. Oil the pan if needed.
8. Add kalanji to remaining oil and let it splutter. Chop a green chilli and add to the pan.
9. Add chopped tomatoes and fry for 1 minute.
10. Cook until tomatoes are soft. tomato.
11. Add turmeric powder, red chili powder, salt and saute for 1 minute or until the spices smell raw.
12. When the masala mixes well and the oil separates from the masala, boil it with 2 cups of hot water.
13. When the water starts boiling, add the fried brinjal and cook for 2 minutes.
14. Turn on the flame, arrange the fried fish in the curry and cook for 5 minutes.
15. Switch off the flame, sprinkle chopped coriander leaves, 1 green chilli. Cover the pan for 15-30 minutes and serve with steamed rice.