Shorshe Ilish in a can coming soon?

Imagine you get a craving for the delicious Shorshe Ilish (hilsa in mustard gravy) late at night. Under normal circumstances, it would be very hard to satisfy that craving. The markets have already closed for the day, and even if they are open there is no guarantee that hilsa would be available.

If you are lucky enough to buy hilsa, you have to spend plenty of time and labour to prepare the dish.

All that is set to change and hilsa lovers may be able to satisfy their cravings without hassle as ready-to-eat canned Shorshe Ilish could be introduced to the market in the next three months.

This canned hilsa has been developed locally by a group of researchers from Sher-e-Bangla Agricultural University (SAU) and it will be available to consumers soon.

Photo: Sajjad Hossain

Once it hits the market, you will not have to worry about cutting and washing the fish, or grinding the spices for cooking as the dish will come prepared. You just have to heat the contents of the can for three to four minutes in a microwave oven, and enjoy the dish. This canned curry has a long shelf life of up to three months.

According to the researchers, being able to can and preserve Shorshe Ilish is a breakthrough.

This product is an outcome of the Sustainable Coastal and Marine Fisheries Project funded by the World Bank, and conducted by the Department of Fisheries, Biology and Genetics at SAU. The project work started in July 2022.

Professor Kazi Ahsan Habib, chairman of the department, is leading the research with co-researcher Assistant Professor Masud Rana from the fishing department in collaboration with Post-Harvest Technology and a group of students.

Photo: Sajjad Hossain

The research aims to assist small entrepreneurs in producing canned hilsa curry, which will be cost-effective as well. Experts predict high demand of the product, especially among hilsa-loving expatriates seeking a convenient way to enjoy it.

The researchers ensure that the fish pieces remain intact and be deboned during the processing. If bones remain, those will be softened so as not to cause problems while being eaten.

The can will contain four pieces of hilsa, weighing a total of 200 grams, without the head and tail pieces. Each can will be available at Tk 320, the researchers said.

"The cans are brought from China at Tk 30 per piece, and the total cost per can comes to about Tk 90, including the import expenses. If produced locally, the cost of per can hilsa dish will be around Tk 250," said researcher Masud Rana.

"The seal can provide protection against harmful viruses and bacteria, ensuring the fish does not decay," he said.

Specialised cans from China have been brought in for preserving the fish curry, with a layer of zinc oxide that prevents the fish's amino acid reactions, thereby avoiding potential decay. Such canned products with similar layers are not currently available in the domestic market, according to the researcher.

The researchers have opted to use fish from the sea for their research due to the high cost of river fish. So far, 2,000 canned hilsa have been prepared for the study, with a goal of producing an additional 5,000 cans for further research. In Cox's Bazar, three entrepreneurs are being trained to manufacture canned hilsa.

Once commercial production is underway, researchers aim to introduce a premium 800-gram can, containing pieces from larger-sized hilsa. They are also planning to develop a non-spiced hilsa can for export.

Habib, the chief researcher, has expressed satisfaction over the mustard hilsa recipe, out of the three options tested, leading to its selection. The researchers are further exploring extending its shelf life beyond one year.

He mentioned that upon successful completion of the research, they will seek approval from Bangladesh Standards and Testing Institution (BSTI) to market this fish.

"If all goes well, the marketing of canned hilsa curry could begin in December this year or January 2024," he added.

Hilsa researcher Md Anisur Rahman, former principal scientific officer of Bangladesh Fisheries Research Institute, highlighted the potential of canned hilsa during periods of high hilsa prices, emphasising its versatility and potential popularity in the absence of hilsa exports since 2012.

He suggested that with proper price control and monitoring, canned hilsa can gain popularity in the domestic market.