Murbaila/Bartail Flathead: The Prized Catch from The Bay of Bengal

Most people, when they think of Bangladeshi fish, usually think of the fish found in the Bangladeshi rivers. Which is right, as we have more rivers than most countries in the world, and within those rivers, a wide variety of fish. However, we also have a diverse range of marine fish. The Murbaila or Sagor baila is one of those marine fishes. The fishermen of Bangladesh consider Murbaila fish a prized catch from the Bay of Bengal. This distinctive flathead fish usually lies camouflaged on sandy and muddy ocean floors and is pretty hard to catch. That’s why the fishermen value it so much—that and the absolutely unique and delicious taste of this fish has turned it into a favourite among coastal fish varieties.

What is Murbaila Fish?

Murbaila is scientifically known as Platycephalus indicus, or bartail flathead in English. It’s also called Sagor baila, Indian flathead, or Indo-Pacific flathead. This fish is found throughout the Indo-Pacific region, from the Red Sea and East Africa to the Philippines, and up to southern Japan and Korea. In Bangladesh, you’ll find it in coastal waters of the Bay of Bengal—particularly around Chittagong, Cox’s Bazar, Barishal, and Patuakhali—where it lives on sandy and muddy ocean floors at depths between 20 and 200 meters. Murbaila is an ambush hunter that uses camouflage to catch prey. It lies perfectly still on the seafloor, waiting to grab small fish and crustaceans that swim by.

How to Recognize Murbaila Fish?

Murbaila has a very distinctive appearance. This fish can grow up to 100 centimeters long, though the ones available at markets are usually around 60 centimeters and weigh up to 3.5 kilograms. Its color is brownish or greyish with small dark spots scattered across the back and head, while the belly is whitish. The side fins have brown spots creating a spotted look. The most distinctive feature is its tail fin—bright yellow in the middle with bold black stripes on both the top and bottom edges. This unique tail pattern, combined with the flat head, makes Murbaila easy to identify.

Nutrients per 100g (raw fish):

• Vitamin B12: 0.5μg
• Vitamin E: 0.1mg
• Folate: 2.2μg
• High-quality protein
• Omega-3 fatty acids
• Essential minerals (selenium, zinc, iodine, phosphorus)

Health Benefits of Eating Murbaila

Marine fish like Murbaila offer excellent nutritional value that supports overall health. Following are some of the benefits you will get if you consume this fish regularly:

• Heart & Bone Health: Murbaila is an excellent source of lean protein without high saturated fat, making it heart-healthy. The omega-3 fatty acids reduce inflammation, lower triglyceride levels, and improve blood vessel elasticity.
• Brain & Weight Management: Omega-3s support brain function and may reduce the risk of dementia. The protein content helps with satiety and weight management, naturally lower in calories compared to red meats.
• For Pregnancy: Fish consumption during pregnancy and breastfeeding provides essential nutrients for the baby’s brain and eye development.
  Immune Support: Provides minerals like selenium, zinc, iodine, and phosphorus, all essential for immune support, thyroid health, and bone strength.

Bengali Recipes with Murbaila

Murbaila Macher Jhol (Bengali Style Fish Curry)

This is the quintessential Bengali fish curry—light, flavorful, and comforting with a thin, soupy, and spicy gravy. The original recipe uses loitta fish, which can easily be replaced by Murbaila fish.

Ingredients:

• ½ kg fresh loitta fish,
• 2 medium onions (chopped),
• 5 green chilies (slit), ½ tbsp turmeric powder,
• 2 tbsp chili powder, ½ tbsp coriander powder,
• 1 tbsp mustard oil or soybean oil,
• 2g salt,
• 2g fresh coriander leaves (chopped).

Steps:

1. Cut the fish into pieces, wash thoroughly, and drain completely. Pat dry with paper towels.
2. In a bowl, mix the fish with turmeric powder, chili powder, coriander powder, and salt. Set aside the chopped onions, green chilies, and coriander leaves.
3. Heat oil in a pan over medium heat. Add the chopped onions and fry until they turn light golden brown.
4. Add the marinated fish to the pan. Gently stir by shaking the pan or using a spatula carefully to avoid breaking the fish pieces.
5. Cover the pan and cook on medium heat for 5-7 minutes. Gently swirl the pan occasionally instead of stirring with a spoon to keep the fish intact.
6. The fish will release water as it cooks, creating a light curry. No additional water is needed unless you prefer a thinner consistency.
7. Once the curry has formed and the fish is cooked through (about 10-12 minutes total), check the salt level.
8. Add the slit green chilies and chopped coriander leaves. Cook for another 1-2 minutes.
9. Remove from heat and serve hot with steamed rice.

Murbaila Fish Fry (Fried Murbaila)

This is a simple fried fish recipe that highlights the natural sweetness of Murbaila. The original recipe was made with loitta fish but Murbaila is a good substitute. This crunchy delicacy is perfect as a side dish with rice or as an appetizer.

Ingredients:

• 1kg Murbaila fish,
• ½ tbsp ginger paste,
• ½ tbsp garlic paste,
• 2g salt,
• ½ tbsp turmeric powder,
• 1 tbsp chili powder,
• 3 tbsp cornflour,
• ½ tbsp baking powder,
• ½ tbsp black pepper powder,
• ½-1 tbsp soy sauce,
• 1 tbsp lemon juice,
• 1 egg,
• 2 cups flour (for coating),
• oil for deep frying,
• fresh coriander leaves (optional).

Steps:

1. Wash the fish thoroughly and drain completely. Pat dry with paper towels to remove all excess moisture. If the fish is small, keep it whole; if large, cut into 2-3 pieces for easier frying.
2. In a bowl, mix ginger paste, garlic paste, salt, turmeric powder, chili powder, cornflour, baking powder, black pepper powder, soy sauce, lemon juice, and egg. If desired, add finely chopped coriander leaves to the mixture.
3. Coat the fish pieces with this spice mixture and marinate for 1 hour in the refrigerator.
4. After marinating, place the flour in a shallow dish. Coat each fish piece thoroughly with flour, shaking off any excess.
5. Heat oil in a deep pan or kadai over medium-high heat. The oil should be hot enough that a small piece of fish sizzles immediately when dropped in.
6. Carefully place the coated fish in the hot oil without overcrowding the pan. Fry for 3-4 minutes on each side until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels to remove excess oil.
8. Serve hot with steamed rice, dal, and lemon wedges.

FAQ

Is Murbaila a bony fish?

No, Murbaila is relatively easy to eat with minimal small bones. The flathead structure means most bones are large and easy to remove. The firm flesh comes off cleanly, making it a good choice for children and those who prefer less bony fish.

Can you freeze Murbaila fish?

Yes, Murbaila freezes well due to its firm texture. Clean and pat dry the fish, wrap tightly in plastic wrap or freezer bags, and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.

What does Murbaila taste like?

Murbaila has a mild, slightly sweet flavor with firm, white flesh. It’s not as oily as hilsa or as strong as some river fish. The taste is clean and delicate, making it perfect for absorbing Bengali spices and masalas without being overpowered.