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As the countless monsoon rains begin to drench the fertile land of river Bengal, a unique celebration unfolds with the arrival of the hilsa fish, popularly known as “Ilish maach”. The season of monsoon, which spreads from June to September, serves as a peak period for Hilsa fishing, as they migrate upstream from the sea to the freshwater rivers like the Ganges and the Padma.
This makes it abundantly available and makes it a good market in the fishing industry. The rise in sales lead to a better livelihood for fishermen, making hilsa a cherished commodity. Hilsa in Bengal is more of a culinary delight, it symbolises prosperity, festivity, and a cultural heritage.
The first catch is celebrated with great zeal as families gather together to celebrate the monsoon season with certain delicacies. The most notable among them is “Shorshe Ilish”, where the fish is cooked with sharp mustard sauce, as has been picturised. “Ilish Bhapa”, another simple yet flavourful dish consisting of steamed fish with mustard paste and green chilies.
These recipes have been passed down through generations as a culinary delight in the heart of Bengal. Sharing this meal enables the bengalees to be bonded over culture and community. Despite all problems, Hilsa serves as the reflection of glory and tradition with an endurance of love for the iconic item.