Saint Martin’s Island fishermen often catch various marine fish in their nets, with Rupchanda (Pomfret) being the most common. According to local fishermen, the Bay of Bengal is abundant with this prized fish.
Traditionally, fishermen first meet their household needs before selling the remaining catch to wholesalers and restaurants on the island. However, due to the lack of freezing and proper storage facilities, they are often compelled to sell the fish at lower prices.
The scientific name of Rupchanda is Pampus argenteus. Among the locally popular varieties, three are particularly well-known for their taste and quality: Silver Rupchanda (White Pomfret), Chinese Rupchanda (Grey Pomfret), and Black Rupchanda (Black Pomfret). The Silver Rupchanda is considered the most visually appealing and flavorful.
With its rich taste and high demand, Rupchanda remains a staple delicacy in Saint Martin’s, enjoyed by locals and visiting tourists.
By Mohammad Morshed
Photo: Hussain Shetu
