LFC Kolkata | September 2025
Tulika: After ages, had smoked boneless Hilsa yesterday. A query for our expert chefs here—how is this magic performed, of deboning Hilsa?
Gungun: I think they debone the Hilsa by cutting first, then using fine tweezers, they pick the bones individually. That’s what they do on MasterChef shows.
Tulika: There has to be a very scientific technique.
Anindita: Yes, various kinds/grades of tweezers are needed. Obviously, good kitchen scissors as well. Sharing an interesting book excerpt on this trending topic featured on The Locavore website.
Sanghamitra: Where is this available?
Tulika: Calcutta Club. Their signature dish since 1925!! Also available at other Clubs occasionally (as far as I know).
Ria: Thank you for sharing this. This book, Following Fish is on my to-be-read list.
Gungun: Oh! Calcutta also serves the dish.
Dive into Samanth Subramanian’s Following Fish: Travels Around the Indian Coast. In this excerpt from the book, On Hunting the Hilsa and Mastering Its Bones, he traces the fascination with hilsa and the delicate art of conquering its many bones. Read it here.