Bangda Fish Is Gourmet!!! Fish is one of the best sources of protein for human beings. But, like everything else, not all fish are created equal.
As a matter of fact, there’s a class of fish that’s even more nutritious than others: gourmet fish! Gourmet fish are distinguished by their larger size.
They’re harvested in freshwater lakes and rivers and have delicate but firm meat that cooks up beautifully with various flavors and sauces. This includes Bangda Fish as well.
We grew up around Bangda fish. Back in ’96, my family lived near Chonburi province near Bangkok, on a small island called Lamjung.
I remember the smell of Bangda cooking in the evening breeze, and we would go every day to catch them (though I was only six at the time).
Bangda Fish Characteristics
This is one of a handful of fish known as gourmet fish. They have light and delicate meat but have firm flesh.
Bangda is big enough to be caught with a fishing rod yet is small enough to be eaten whole (its head, bones, and all).
Bangda tastes great when prepared in Thai stir fry dishes like Penang sausage or mixed with vegetables.
Bangda can grow up to 1.5 feet long and live in their natural habitat for a year or more.
Bangda has a small, sturdy head that is covered with scales.
Bangda has tough and elastic skin that covers the body.
Appearance
The Bangda has white skin and flesh. It’s got a black stripe on the top of its head that runs down its back.
Breeding
Bangda is a freshwater fish with a mild, sweet flavor. It can weigh up to 1 kg and may live for up to 2 years.
The female lays between 50 and 100 eggs in the river, fertilized by male sperm before hatching into larvae.
Bangda meat is firm and light pink. It has a small head, covered with scales; two dorsal fins; two pectoral fins; an anal fin, and two lateral line scales on both sides of the body.
Origin
Bangda is a freshwater fish known as a delicacy in Thailand. It’s considered one of the most delicious varieties of freshwater fish in the country.
Bangda is one of the most common freshwater fish found around Thailand. Bangda is also called Narmada.
Bangda Fish used in Thai Stocks
Bangda is used in the traditional Thai stocks called Khua Kai, and Past is served with rice. Bangda fish can also be cooked with other ingredients like onions, pork, and green peppers.
Bangda is usually sold whole and dressed by butchers or vendors who then sell them to restaurants and supermarkets. Bangda fish is often used for making sauces and dips, like Tom Yum Goong.
Benefits Of Bangda Fish
Here Are The Best 10 Benefits Of Bangda
- This is an excellent alternative to fish that contain high levels of mercury.
- Bangda is rich in omega-3 fatty acids and thus promotes good health.
- Bangda fish carry both fresh water and saltwater fish benefits.
- Bangda Fish contains more protein than other fish, especially lean protein (81g /100g).
- Bangda Fish contains a better Omega 3 fatty acids ratio to Omega 6 fatty acids than most other fishes (1:1).
- Bangda Fish contains a high vitamin D concentration, especially at the bottom of the fish (1,853Micrograms/100 grams of fish).
- Bangda Fish is one of the best natural cod liver oil sources in Thailand.
- Bangda Fish contain anti-cancer properties to lower bad cholesterol and cardiovascular disease risk levels.
- Bangda contains high amounts of selenium and magnesium, which help prevent cancer, lower bad cholesterol levels, and help strengthen nails.
- Bangda is rich in omega-3 fatty acids: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).
What Is Bangda Fish?
Bangda, or the Indian Silvery Minnow, is a cyprinid fish species of the carp family. It is found in India and Nepal.
The fish got its name from Bangda Island, originally found. If grown in cold water, the Bangda fish grows slowly to a maximum length of 5 inches (12cm).
If it is grown in warm water, it can reach a length of 12 – 13 inches (32 – 32cm). The Bangda fish is a fish that grows in freshwater. It is a freshwater fish typically found in lakes and rivers. Bangda fish are fragile and must be consumed fresh to get the best tasting.
Is Bangda Fish Good For Health?
Bangda is an excellent alternative to fish that contain high levels of mercury. Bangda fish is rich in omega-3 fatty acids and thus promotes good health. Bangda fish carry the benefits of both fresh water and saltwater fish.
Bangda sells for 200 – 300 baht and above per kilo, depending on where it is located in Thailand. Bangda can be found in most fresh markets in Thailand.
Are Mackerel And Bangda The Same?
This is of the carp family and is similar to a yellow croaker. Bangda fish is found in India, Nepal, and Thailand. Bangda fish has a small, sturdy head that is covered with scales.
Bangda has two dorsal fins and two pectoral fins. It has two dorsal fins on which it swims up and down to look for prey like crabs, shrimp, and worms.
What Do We Call Bangda Fish In English?
This is also known as bangdai, Bangda. Bangda may also be referred to as “Indian silvery minnow” and “Indian white croaker.” Bangda fish is a freshwater fish that may grow up to 12 inches.
Another Name Of Bangla Fish
This is also known as Bangda, narmari, and bangdai. It belongs to the carp family. It is also called “Indian white croaker.”
Bangla fish can grow up to 1 – 2 kg in weight. It can be found in freshwater rivers and lakes in India, Nepal, and Thailand. Bangla fish tastes like barramundi but is much less expensive than it.
How To Cook Bangda?
1. Wash, clean, and slice Bangda fish into a water bowl.
2. Soak Bangda(whole or in pieces) in water for at least 30 minutes. Then drain and put the Bangda fish in another freshwater bowl to freshen up before cooking.
3. Cook Bangda with tomato sauce and chopped onion, then season it with salt and pepper. Serve it with rice.
Overview
Bangda is a freshwater fish known as a delicacy in Thailand. It’s considered one of the most delicious varieties of freshwater fish in the country.
Bangda is one of the most common freshwater fish found around Thailand. Bangda is also called Narmada or narmari (the local Indian name).
Special Notes
Bangda is freshwater fish found in rivers and lakes. This fish gets its name from Bangda island, where it is originally found.
The Bangda is a fish that grows in freshwater that looks like a minnow. It can be cooked whole or cut into pieces before cooking.
You can buy Bangda from any local market and many other varieties of freshwater fish found in Thailand.
Bangda is usually sold whole and dressed by butchers or vendors who then sell them to restaurants and supermarkets.
Conclusion
Bangda fish is mostly eaten fresh. It is also known to be a delicacy in Thailand. Bangda fish can be cooked in many different ways, like fried, sizzled, or boiled.
You can also use Bangda for making sauces and dips. The Bangda fish is one of the most popular varieties of freshwater fish found in Thailand.
You can find Bangda at many local markets and many other varieties of freshwater fish found in Thailand. Thank you for reading my article.
