Padma Ilish (Hilsa)

The Fish

In Bangladesh, hilsa is more than just a fish. It is a seasonal obsession.

And when the monsoon arrives, Chandpur becomes one of the places where that obsession is most visible. At the meeting of the Padma and Meghna, fishermen, traders and buyers come together around one of Bangladesh's most celebrated fish.

Padma Ilish is prized for its rich, oily flesh, delicate texture and distinctive aroma. A good hilsa does not need complicated cooking. A simple fry, mustard gravy or bhapa preparation is enough to let the fish do the work.

Why Chandpur?

Chandpur has long been associated with hilsa and its fish trade. The city's Boro Station Fish Landing Centre, also known as Boro Station Machh Ghat, is one of the country's major hilsa trading hubs.

But there is an important distinction: fish sold in Chandpur is not necessarily caught in the Padma. The landing centre also receives hilsa from other parts of Bangladesh, including coastal fishing areas.

For the genuine Padma catch, the river where the fish was caught matters.

When to Go

The main hilsa season falls during the monsoon, with August, September and October traditionally regarded as the peak months.

September is particularly associated with the height of the season, when Chandpur's riverside fish markets can become exceptionally busy.

In 2026, for example, hilsa arrivals at Boro Station increased sharply in early September, with traders reporting around 200–250 maunds arriving daily after several months of much lower supply.

How to Eat It

The simplest preparations are often the most satisfying.

Ilish Bhaja — sliced hilsa fried until the outside turns golden and crisp.

Shorshe Ilish — hilsa cooked in a pungent mustard-based gravy.

Ilish Bhapa — hilsa steamed with mustard, chilli and spices.

And then there is the classic Bengali combination: hot rice, fried hilsa and the intensely flavoured oil left behind in the pan.

The Chandpur Experience

If you are visiting Chandpur for hilsa, don't think of it only as a restaurant destination.

The real experience begins at the riverside markets.

At Boro Station, the arrival, weighing, sorting and trading of fish turn hilsa into a spectacle of its own. It is a working fish market rather than a polished tourist attraction—and that is precisely what makes it interesting.

Come during the season, see the market at work, then find a simple local meal and eat the fish fresh.

Visitor tips

Going for the experience? Visit Chandpur during the August–October hilsa season and head toward Boro Station Fish Landing Centre to see the trade at its busiest. If you're buying fish, ask where it was caught rather than assuming that fish sold in Chandpur is necessarily Padma-caught.