Indian Mackerel (Rastrelliger kanagurta) is a slender, torpedo-shaped fish with a silvery belly and dark blue-green upper body, often adorned with faint vertical stripes. Its flesh is rich in omega-3 fatty acids and has a firm, moist texture with a slightly sweet, briny taste. The fish is prized for its high oil content, which contributes to its rich flavor and makes it ideal for various cooking methods. In Bangladeshi cuisine, Indian Mackerel is commonly prepared in dishes like “Bhangra Bhaja” (fried mackerel), “Bhangra Bhorta” (mashed mackerel), and “Bhangra Jhol” (mackerel curry). Its versatility allows it to be grilled, baked, or used in soups and stews. The fish is typically sold fresh, frozen, or canned, catering to both local consumption and export markets.
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