Pulasa (also known as Hilsa) is a migratory fish species that enters the Godavari River from the Bay of Bengal during the monsoon season to breed. It is considered a delicacy in Andhra cuisine and is highly prized for its rich taste and texture.
Pulasa holds deep cultural and gastronomical significance. It is associated with good fortune and is often gifted to dignitaries. Its spicy curry preparation is regarded as a seasonal luxury during the monsoon months.
Several factors have contributed to the decline of Pulasa populations:
Pulasa was abundant in the 1990s, but its population has sharply decreased over the past few decades. Today, it is rarely seen in local markets and rivers.
Unlike many fish species, Pulasa cannot be artificially bred or farmed. Its life cycle depends on natural migration between marine and freshwater environments, making aquaculture unviable.
Pulasa migrates into the Godavari River between June and August during floods to spawn. After laying eggs, it returns to the sea around October. The fish’s taste and texture are at their best when it first enters freshwater from the sea.
Juvenile Pulasa do not get the chance to breed and sustain the population. Overfishing at this early stage depletes future stocks and endangers the species.
Yes. A famous Telugu proverb — “pustelu amminaina pulasa tinali” — translates to “one should eat Pulasa even by pledging one’s wedding chain,” reflecting its unmatched taste and cultural value.
When Pulasa enters the freshwater of the Godavari and changes taste, it is locally called ‘chenal’ or ‘goddu’ fish. The female Pulasa is especially prized for its richness and flavor.
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