Seafood Sustainability and Satiety....!

     India is blessed with a vast coastline and each area from the east to the west has a different different climatic zone and as a result each has its own diverse marine resources.

    Overfishing and the use of intensive fishing techniques has, resulted in a rapidly dwindling fish population much to the alarm of marine conservationists, fisher folk who depend on the fish for their livelihood and seafood lovers. Fish are an important part of the diet in the entire coastal region.

    The fishing ban that is imposed annually between mid April and June is done to prevent overfishing and to replenish fish stocks which are essential to a sustainable seafood industry.

     The ban on fishing is done when the eggs are laid and it gives time for the young ones to grow. The ban usually lasts between 45 days to 90 days in various parts of India’s coastline.

Chakara

       The end of the current fishing ban, which comes around mid June must be a welcome sign for the fishing community in Tamilnadu and for the seafood lovers who will be able to lay their hands on a variety of plump fish.

    The end of the ban has become a festival of sorts with what is now called the Chakara  This was initially coined to due to the unusual phenomenon of an abundance of fresh fish identified in the Kerala region. Restaurants have begun having seafood festivals to celebrate the occasion like EnteKeralam in Chennai. Restaurants have begun to market the event to attract more footfalls into their restaurants. The season is also called Mrigashira Karte  in various parts of India.

Ayla Fish

As a seafood lover, I am waiting to tuck into my favorite Ayla and Vilaimeen The pandemic has got me craving for my favorite seafood restaurants that I miss sorely from my business travels. Some of my favorite restaurants that I’d like to visit once the pandemic situation is better are Prema mess at Tuticorin. Their sardine fish curry (Mathi or Challa meen) is simply divine along with fried sardines, vilai meen with hot rice.

Vilai Fish

    Another favorite in Chennai is Nair mess. It is a challenge to walk into the restaurant and find a place to sit but there is a charm in waiting in the heat and pushing yourself past burly patrons all waiting for their fish curry meals. Their piping hot fish curry and huge pieces of thinly sliced King fish have begun appearing in my dreams and I can almost smell the fried fish.

    The list goes on and on. Mahesh lunch home in Mumbai and Bangalore famed for their giant crabs and pomfret and lady fish. Anupam’s coast to Coast on Church street is another favorite.

        Ordering delivery of seafood from these restaurants is sacrilege. You miss the aroma, the feel, warmth and ambience of the small mess style places or the superior service of a fine dining restaurant.

        Making good seafood at home is definitely a good idea as you get to experiment, and also the opportunity to share the goodness with family and friends. Authentic Chennai style fish curry made with  Thillai’s Madras Fish Curry and fried fish with Thillai’s Easy Marina Roast are all easy ways to try the authentic Madras style seafood at home. 

You can watch an easy recipe from Nithi’s click n cook.

       The pandemic has dealt a blow to a lot of these restaurants and the least we could do as seafood lovers is to visit them as soon as they open their doors.

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