Affectionately called Bhetki by the Bengali's, this fish has a gentle flavor, white flaky flesh. In Bengal, the Bhetki is cooked as Bhetki macher paturi or covered with Suji. For the Goans, they get ready in red flavors or serve pan-fried. The fish is very simple to cook and furthermore 'non-fishy' in smell. Low in calories with very little oil, it is an excellent source of protein, selenium, and essential omega-3 fatty acids.