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Gulshan Market--Bangladeshi fish in Union City

a
alfredck Aug 31, 2008 08:38 PM

“Rice and fish are considered quinissentially Bengali…the ilish is the paradigmatic Bengali fish…(it) is particularly bony and difficult to eat… Bengalis love narrating real and apocryphal stories about how others struggle with the many tiny bones of the ilish.”

Krishnendu Ray
The Migrant’s Table
Meals and Memories in Bengali-American Households

Being fish-obsessed, I’ve had a long-standing desire to learn more about Bengali/Bangladeshi food. I enjoyed the whole koi (climbing perch) at Café Dhaka and absolutely loved the ilish/hilsa in mustard sauce. Bony, fatty, rich, with a quality described as “sweet” in Taiwanese. (This “sweetness” is also found in milkfish and mackerel and is not sugar-sweet, but might be more accurately described as “fishy”). I was looking forward to trying the whole, boneless hilsa, and was terribly disappointed when Café Dhaka closed.

A Yelp review mentioned that Gulshan market carried Bangladeshi fish, so I made the trip to Union City today. The owner, Mohammed, was incredibly friendly, gracious, and helpful. He did indeed carry a great variety of frozen Bangladeshi fish—exotic, unfamiliar names like pabda, tengra, boal, pangash, bata, poa, kazali, taki,..and hilsa! He said that the market had been open for 3 months and that business had not been good. The fish sold well—in fact, he was out of hilsa—but other products did not. In addition, typical sales were small—“a pound of this or a pound of that.” He also is a co-owner of Gulistan Restaurant two doors down, but said that they did not offer fish because his partner did not want to deal with the fuss.

Learning of my interest in hilsa, he volunteered to drop what he was doing and make the long drive to pick up the day’s shipment (later, his charming son said, “My dad drives a long way to get the fish; it takes him three or four hours. He has to go to Las Vegas or Los Angeles.”) Mohammed offered a cup of sweet tea and insisted on taking several raho/rohu steaks to Gulistan for his wife to cook. Then he left.

About two hours later, he returned, hilsa steaks in hand. After depositing them in the freezer, he made his way to the restaurant and came back with a steaming plate of rice and fried rohu. The rohu, which had been dusted with spices and fried, was absolutely delicious. A member of the carp family, it reminded me of buffalo (the fish, not the mammal). Also bony, fatty, and rich, with tender white meat and gelatinous skin that stood up well to the crispy, spicy coating. After polishing off the fish, I asked him about the varieties of fish.

“Rohu is very popular. It is inexpensive, and people from Bangladesh, India, Pakistan, and Afghanistan enjoy it. It is very good fried or curried, but it is best barbecued.”

“Pangash is very rich—it has a great deal of belly fat. My whole family is wild about it. Sometimes my mother cooks it without adding any oil; the white fat melts and fries the rest of the fish. My wife especially likes the skin; they say eating it makes your skin softer.”

I asked him about offering fish in the restaurant and he was not optimistic; I believe that hilsa was previously available, but the current menu seemed fairly generic to me. Mohammed said that, with advance notice, he might be able to provide some Bangladeshi specialities.

If you prefer your fish as anonymous, boneless, filets, don’t bother with Gulshan. If you are interested in a cuisine that celebrates a myriad variety of fish, with specific seasons and recipes for each kind—a hilsa can provide a muli-course feast, with different preparations for the head, steaks, entrails, roe, and belly—give it a try. I believe Bangla Bazaar in Sunnyvale also has Bengali fish. I hope that neither goes the way of Café Dhaka and Charulata.
(www.indiacurrents.com/news/view_artic...).

Gulshan Market
34595 Alvarado Niles Road
(between Decoto and Mann)
Union City, CA 94587
(510) 441-2800
gulshanmarket.com

In addition to fish, Halal meat, spices, grains, and prepared goods are available.

  1. Ruth Lafler Aug 31, 2008 09:08 PM

    Great post!

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    Gulshan Market
    34595 Alvarado Niles Rd Union, City, CA

    1. Melanie Wong Aug 31, 2008 10:58 PM

      Thanks for checking this out. Last year I had stopped by Gulistan because I heard it was Bangladeshi owned and at that time its website (gulistan.us which seems to have disappeared) id'd it as Bangladeshi. So disappointing to talk to the owner and have him show no interest in preparing any Bangladeshi dishes by special order or adding them to the menu.
      http://chowhound.chow.com/topics/403021
      Sounds like I talked to Mohammed's partner. Hope you have more success!

      Are all the Bengali fish there frozen? Nothing fresh?

      3 Replies
      1. re: Melanie Wong
        a
        alfredck Sep 1, 2008 09:24 AM

        Melanie, thank you for all of your terrific posts--your post on Cafe Dhaka inspired me to try it. All of the fish at Gulshan are frozen (and honestly, I was a bit put-off by seeing the blocks and bags of fish chunks hapharzardly arranged in the freezers). Although freshness is valued, I think the logistics and expense of transporting fresh fish from South Asia are too much to overcome. BTW most of the exotic fish in Asian markets have been frozen and then thawed prior to display.

        That being said, with the exception of the koi, the Bengali fish I have had really didn't suffer from freezing. The koi was a whole fish preparation, and despite the curry sauce, the fish tasted "old". Both the hilsa and rohu were delicious (but also aggressively spiced). I don't think the fish would do well in a delicate Cantonese preparation but the Bengali recipes worked nicely. The fish are freshwater and bone-in, and probably don't appeal to everyone (which may explain the lack of success of authentic Bengali restaurants). But if you've enjoyed fried buffalo at a soul-food restaurant, you'd like rohu.

        1. re: alfredck
          Melanie Wong Sep 3, 2008 09:14 PM

          You're welcome. Let me say that the best "thanks" is exactly what you've done, seek out and report on a new spot offering something different and chowhound-worthy. Bless you.

          Yes, you're right, the heavier preps are the best way to handle frozen fish. In a Cantonese restaurant they'd be deep-fried or braised. I have had buffalo fish once, fried Southern style. I remember some tasty fish gelatin and a lot of bones.

          Time to register for the 9/27 Chowing with the Hounds picnic -
          http://chowhound.chow.com/topics/553349

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          Gulistan Restaurant
          34579 Alvarado Niles Rd, Union City, CA 94587

          1. re: Melanie Wong
            rworange Sep 11, 2008 07:44 PM

            Hmmm ... alfredck, you seem to have a rapport with one owner. Given he mentioned with advance notice, he might be able to provide some Bangladeshi specialities, would you consider organizing a chowdown there?

            From what I've read on the Muslim boards, they serve magaz masala (brains) on the regular menu.

            Thanks for the report. Very interesting.

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