"Tengna" fish, commonly known as "Tengra" in Bengali or "Tengna" in some regions of India, refers to a type of small freshwater fish found in rivers, ponds, and lakes, particularly in the Indian subcontinent. It is scientifically known as Mystus tengara or Mystus vittatus. Here’s more about the product and varieties:

Product Information:

• Size: Tengna fish are typically small, ranging from 6 to 10 cm in length.
• Taste: The fish is known for its tender flesh and rich taste, making it a popular choice in traditional Bengali and Indian cuisines.
• Nutritional Value: It is a good source of protein and omega-3 fatty acids, contributing to a healthy diet.
• Preparation: Tengna fish is often prepared in curries, fried, or made into fish pickles.

Varieties:

1. Mystus tengara:

   • Features: A small, elongated body with barbels around the mouth. It has a dark stripe along its side and is often found in slow-moving or stagnant waters.
   • Habitat: Mostly found in rivers, ponds, and marshy areas in India and Bangladesh.

2. Mystus vittatus:

   • Features: Similar in size and appearance to Mystus tengara but with slight variations in body markings and coloration.
   • Habitat: Widely distributed across South Asia, often found in rivers, lakes, and floodplains.

Culinary Uses:

• Curries: Tengna fish is commonly cooked in spicy curries, often with mustard or coconut-based gravies.
• Fried: It can be deep-fried or pan-fried and served as a crispy dish.
• Pickles: In some regions, Tengna fish is used to make fish pickles, preserved with spices and oil.

This fish is especially favored in Bengali and Assamese cuisines, where it's considered a delicacy.