Salted hilsa has become a beloved delicacy for food lovers, often served at family meals or special occasions. Known for its rich aroma and unparalleled taste, it is also a great source of protein.
Syed Alam, a resident of Cox’s Bazar, specializes in preparing and selling salted hilsa using fresh, sea-caught fish.
Speaking to Cox’s Bazar Life, he said that during hilsa season, he purchases large and medium-sized fish at lower prices, cleans them thoroughly, and removes the scales.
“The fish are then treated with a special cleaning method before being coated in coarse sea salt and stored in drums for several days. Once the hilsa season ends, the salted fish are sold in the open market, offering food enthusiasts a taste of the sea year-round,” he added.
By Rajin Saleh
