Looking for a delicious and unique condiment to add to your next meal? Look no further than our Fresh Fish Pickle! This pickle is made with fresh fish, spices, and vinegar, and it's sure to add a burst of flavor to any dish.
Our Fresh Fi...
Read More| Country of origin | India |
|---|---|
| Brand | FCS Chirumarri Fresh Fish Pickles |
| Net Quantity | 200 gram |
Looking for a delicious and unique condiment to add to your next meal? Look no further than our Fresh Fish Pickle! This pickle is made with fresh fish, spices, and vinegar, and it's sure to add a burst of flavor to any dish.
Our Fresh Fish Pickle is made with only the highest quality ingredients. We use fresh fish that is caught locally, and we use a traditional recipe that has been passed down for generations. This ensures that our pickle is not only delicious, but it's also authentic.
This pickle is a great source of protein and omega-3 fatty acids. It's also low in calories and fat, making it a healthy choice for anyone looking to add a little something extra to their meals.
Our Fresh Fish Pickle is perfect for adding flavor to sandwiches, wraps, salads, and more. It's also great for enjoying on its own as a snack.
If you're looking for a delicious and unique condiment to add to your next meal, be sure to try our Fresh Fish Pickle! You won't be disappointed.
Here are some of the benefits of our Fresh Fish Pickle:
| Country of origin | India |
|---|---|
| Brand | FCS Chirumarri Fresh Fish Pickles |
| Shelf Life | Refer To Label |
| Net Quantity | 200 gram |
| Additive info | Common Additives in Katla Fish Pickle: Mustard Oil: Purpose: Used as a primary cooking medium and flavor base. Mustard oil adds a pungent, spicy flavor that complements the fish and spices. It also acts as a preservative, helping to extend the shelf life of the pickle. Additive: Contains healthy unsaturated fats, and some mustard oils may have small amounts of allyl isothiocyanate, a natural compound with antimicrobial properties. Vinegar: Purpose: Acts as a preservative by lowering the pH and inhibiting bacterial growth. It also adds acidity, which balances the richness of the oil and enhances the tangy flavor of the pickle. Additive: Commercial vinegar may contain sodium benzoate or potassium sorbate as preservatives in some cases, though these are usually present in trace amounts. Salt: Purpose: Enhances flavor and helps in preserving the pickle by drawing out moisture and preventing spoilage. Additive: In most cases, no additional additives are required for salt. However, iodized salt may contain potassium iodide or other trace elements for nutritional benefits. Tamarind: Purpose: Provides a sour and tangy flavor and acts as a natural preservative due to its acidic nature. Tamarind helps in enhancing the overall taste and balancing the spice levels. Additive: Tamarind paste is typically pure, but in some commercial preparations, it might include small amounts of sodium benzoate to extend shelf life. Asafoetida (Hing): Purpose: Adds a unique aroma and flavor to the pickle. It also has antimicrobial properties, which can help in preservation. Additive: Pure asafoetida sometimes contains flour or rice starch as a filler. In some commercial varieties, small amounts of artificial coloring might be added. Preservatives (in some commercially prepared pickles): Sodium Benzoate: Commonly used as a preservative to inhibit mold and bacteria growth. Potassium Sorbate: Another preservative used to prevent the growth of yeasts and molds. Citric Acid: Sometimes added for enhancing the tanginess or as a preservative, especially in store-bought varieties. |
| Expiry Date | 6months |
| Package Dimension | 8L x 8W x 15H cm |
| Food type | non_veg |
| Ingredients | Ingredients: Katla Fish – 500g (cut into medium pieces, cleaned and dried) Mustard oil – 3-4 tablespoons (or as required) Fenugreek seeds (Methi) – 1 teaspoon Mustard seeds – 1 teaspoon Nigella seeds (Kalonji) – 1/2 teaspoon (optional) Turmeric powder – 1/2 teaspoon Red chili powder – 1 to 2 tablespoons (adjust based on heat preference) Tamarind paste – 2 tablespoons Garlic paste – 2 teaspoons Ginger paste – 1 teaspoon Salt – 1.5 to 2 tablespoons (or as required) Vinegar – 2 tablespoons (optional, for added tanginess) Sugar – 1 teaspoon (optional) Asafoetida (Hing) – a pinch Curry leaves – 6-8 leaves (optional) |
| Nutritional information | Approximate Nutritional Information (per 100g): Calories: 180–220 kcal Protein: 12–15g (from the fish) Fat: 14–18g (mostly from mustard oil) Carbohydrates: 5–7g Fiber: 1–2g Sugars: 1–3g (depending on sugar and tamarind content) Cholesterol: 25–30 mg (from fish) Sodium: 600–800 mg (from salt and mustard oil) Vitamin C: 2–5% of the daily recommended value (from spices and tamarind) Calcium: 4–6% of the daily recommended value (from fish bones if included in the pickle) |
| Instructions | 1. Stir Before Use: Before using the pickle, give the jar a gentle shake or stir to ensure that the fish pieces are evenly coated with the spices and oil. This will help redistribute the flavors and prevent the fish from sticking to the bottom of the jar. 2. Serving Suggestions: Rice: The most common way to enjoy fish pickle is by serving it with hot steamed white rice. Simply place a small spoonful of the pickle on the side of your plate. Paratha or Roti: You can also pair the pickle with paratha (flatbread) or roti for a hearty meal. Spread a little pickle on top of the bread or enjoy it as a side. Lentils (Dal): Serve with a bowl of dal (lentils) and rice for a flavorful and balanced meal. The tangy, spicy fish pickle pairs perfectly with the mild taste of dal. Sandwich or Wrap: If you're in the mood for something different, add a spoonful of the fish pickle to a sandwich or wrap for extra flavor. 3. Storage Tips for Continued Use: Keep It Covered: Always make sure the pickle is covered with mustard oil, as the oil acts as a preservative. If the oil level decreases over time, top it up with a little more mustard oil to keep the fish submerged. Refrigeration: To extend the shelf life, keep the jar in the refrigerator. The cold will help preserve the flavors, and the pickle will last longer. Clean Utensils: Always use a clean, dry spoon to scoop out the pickle. This prevents contamination and helps maintain its shelf life. 4. Consumption Frequency: Moderation: While fish pickle is delicious, it’s rich in oil and salt, so it’s best consumed in moderation as part of a balanced diet. A spoonful per meal is typically enough to add flavor. Taste Check: Before consuming, ensure that the pickle is still fresh. If the oil turns cloudy or the smell changes, it may be time to discard it. 5. Pairing with Drinks: Fish pickle pairs wonderfully with a glass of buttermilk or lassi (yogurt drink) to help balance the spiciness. It also goes well with chai (tea), especially if you are having it as part of a more casual meal like with parathas or bread. |
| contact details consumer care | Fishermen Cooperative Society Chirumarri, [email protected] |
Contact Us
Appliances
Agri Inputs
Auto Components & Accessories
Beauty & Personal Care
Electronics
Fashion
Grocery
Gift Cards
Home & kitchen
Health & Wellness
Vehicles & Automotives
Books & Stationary
Pet Care
Toys & Games
