The Catla is sliced perpendicular to the spine to get the Bengali Cut. A delight for Bengali cuisine aficionados, this lean, bony fish, cut Bengali style is bound to elevate your fish curries with its soft and delicate flavoured meat. Includes part of the tail for added flavour as the juices infuse into your curries to give it a rich body and sharp flavour. The Cut pieces are ideal for curries, pan-fried, or baked dishes.