‘Pulasa’ magic spreads far and wide

A vendor selling Pulasa fish, which is very popular in Godavari districts, on Dowleswaram canal road near Rajamahendravaram.   | Photo Credit: S_RAMBABU

The aroma of ‘Pulasa chepala pulusu,’ a fish delicacy in Andhra Pradesh, has spread to the neighbouring States.

Pulasa, the local name of Hilsa, a marine species, is netted in the Godavari river during the monsoon season — from July to September. In coastal districts, particularly East and West Godavari, it is practically a household name.

The fish costs around ₹4, 000 per kg, but that has not deterred the buyers.

Yedurlanka, Peddalanka, Narsapuram, Dowleswaram and Kotipalli are among the favourite haunts of fishermen during the season.

“There are people who wait for the arrival of Pulasa in the market. If the fish is caught at Dowleswaram after it swims against the current in the river for a long period, it gives a good taste. The taste depends on the amount of fat, ” says P. Sathibabu of Narsapuram in West Godavari district.

“Pulasa caught in backwaters at Rajahmahendravaram has a unique taste. Likewise, the one netted at Dowleswaram Barrage commands a price of ₹ 1,000 and above,” fisherman S. Rama Rao says.

A fish vendor, Adilakshmi, of Amalapuram says that Pulasa is available in Malkipuram, Narsapuram, Rajahmahendravaram, Ravulapalem, Kakinada, Amalapuram, Palakol and other markets. “We get less stocks as the best ones are purchased within hours of their arrival in the market,” she adds.

Export market

Fish lovers send the most sought-after variety to their family members and friends in Visakhapatnam, Krishna, Guntur, Nellore and other districts, Venkateshwara Rao, a seafood exporter, told The Hindu.

“We are exporting Pulasa on demand to Bengaluru, Kolkata, Hyderabad, Chennai and other cities”, Mr. Rao said.

“Many NRIs visit their hometowns just to taste their favourite Pulasa dish. If you taste the soup mixed with the fatty acids of the fish, you will agree that it is the ultimate. For a better taste, the dish has to be consumed a day after after cooking,” B. Satyavathi, a housewife of Bhimavaram, says.

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Printable version | Nov 28, 2021 8:00:42 PM |

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