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Fish and seafood from Bangladesh
Lona ilish ("salted hilsa") is hilsa cut into steaks, dry-salted and drained for two days, then packed tight in tins under saturated brine to mature for months. Fish and microbial enzymes slowly break down the protein, and the steaks turn pink and glossy with a strong, slightly sweet and fruity aroma.
| Hilsa steaks, 1.25–2.0 cm thick4 or 5 parts by weight | Fish of 600–800 g, washed, descaled and beheaded without removing the gut[majumdar2010] |
| Salt, for dry salting1 part by weight | [majumdar2010] |
| Saturated brine, boiled and cooledTo 2 cm above the fish | [majumdar2010] |
Total time across the recorded steps: 4.1 months – 6.1 months
What changes: The hilsa is beheaded and cut across into thick steaks
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lona ilish ("salted hilsa") is hilsa cut into steaks, dry-salted and drained for two days, then packed tight in tins under saturated brine to mature for months. Fish and microbial enzymes slowly break down the protein, and the steaks turn pink and glossy with a strong, slightly sweet and fruity aroma. Made in 4 steps over 4.1 months – 6.1 months. The longest step, mature in the brine, takes 4–6 months (Majumdar R.K 2010). Salt is 0.2 % → 13.65 % (Majumdar R.K 2010).
| Main step | 4–6 monthsReported[majumdar2010][majumdar-ijtk2010] | Mature in the brine |
|---|---|---|
| Salt | 0.2 % → 13.65 %Measured[majumdar2010] | Dry-salt in a covered bamboo basket and let the brine drain |
| Acidity | pH 5.9 → 5.28Measured[majumdar2010] | Mature in the brine |
Lona ilish is made exclusively from hilsa, cut into steaks, and matures under saturated brine. Shidal, by contrast, is small unsalted sun-dried fish sealed in earthen pots.
High salt (15.48 %), intermediate moisture (49.89 %) and low pH (5.28) made the product stable at ambient temperature (Majumdar and Basu 2010). Its fat oxidises easily. In nitrogen-flushed opaque pouches it stayed acceptable for 180 days, but in transparent pouches the peroxide value rose to 68.57 and it was rejected by day 60 (Majumdar and Basu 2009).
Every number is labelled with how it is known. How this atlas is made
Majumdar and Basu (2010) say the technology began in Bangladesh about 100 years before their paper, on the banks of the Padma and Meghna rivers in Noakhali district. They assume it grew up in the hilsa glut, when salting was the only affordable way to keep a fatty fish that could not be sun-dried, especially in the rains of July and August, and that it reached Northeast India through migrants.
