Chepua fish delicacies boost rural economy in Bihar-UP villages
Bettiah : Several villages such as Dhanaha, Bagaha, Piprasi, and Thakraha in Bihar’s West Champaran district, along with Paniyhawa, Salikpur, and Mahdeva in Uttar Pradesh, are witnessing a rural economic revival as Chepua fish from the Gandak River has become a major source of livelihood for thousands. Over 2,000 fishermen from these riverbank villages venture out daily to catch the fish. They supply the fresh catch to roadside dhabas and pickle makers, turning this nutrient-rich delicacy into a thriving source of employment and income.
Hundreds of people from Uttar Pradesh and North Bihar flock to Dhanaha, about 25 km from Bagaha, to relish fish fry or curry with bhuja (puffed rice). The Chepua fish, found in the Gandak River, is the most sought-after delicacy here. Dhabas line both sides of the road, pan-frying fish from morning till evening.
As per the scientists from American Food Society, India and Nepal, who studied Chepua fish in 2015, they found it more nutritious than Hilsa, rich in Omega-3, Omega-6, protein, calcium, iron, and magnesium. This research gave Chepua international recognition. In 2018, an initiative was launched to study its biology and promote sustainable harvesting.
Ashish Panda, a fish researcher with the Wildlife Trust of India, said, “Chepua, scientifically known as Aspidoporia morar, is a small species abundant in the Gandak River. It plays a vital role in the ecosystem, serving as food for crocodiles and dolphins.”
Former Khadda MLA Jatashankar Tripathi said, “After the 2015 research, I explored its breeding potential. The National Bureau of Fish Genetic Resources (NBFGR) collected samples and planned a breeding project, but it remained pending. Experts believe successful artificial breeding could provide self-employment to thousands.”
Ram Singh, who sells fish pickles in Majhaua, said about 2,000 fishermen from villages in Uttar Pradesh and Bihar take boats into the Gandak daily. “Fresh fish sells for Rs250–350 per kg, fried fish for Rs 600–700 at dhabas, which sell 20–25 kg daily. My Chepua pickle fetches Rs1,200 per kg due to its high nutritional value,” he claimed.
Madan Kushwaha, a dhaba owner, added, “Chepua is not just a taste preference; it sustains rural livelihoods. Over 20 dhabas in Paniyhawa and Dhanaha serve 20–25 kg of fish with bhuja (puffed rice) daily, earning Rs1,000–2,000 net per day. Low cost, steady demand, and local availability make Chepua integral to the rural economy.”
Hundreds of people from Uttar Pradesh and North Bihar flock to Dhanaha, about 25 km from Bagaha, to relish fish fry or curry with bhuja (puffed rice). The Chepua fish, found in the Gandak River, is the most sought-after delicacy here. Dhabas line both sides of the road, pan-frying fish from morning till evening.
As per the scientists from American Food Society, India and Nepal, who studied Chepua fish in 2015, they found it more nutritious than Hilsa, rich in Omega-3, Omega-6, protein, calcium, iron, and magnesium. This research gave Chepua international recognition. In 2018, an initiative was launched to study its biology and promote sustainable harvesting.
Ashish Panda, a fish researcher with the Wildlife Trust of India, said, “Chepua, scientifically known as Aspidoporia morar, is a small species abundant in the Gandak River. It plays a vital role in the ecosystem, serving as food for crocodiles and dolphins.”
Former Khadda MLA Jatashankar Tripathi said, “After the 2015 research, I explored its breeding potential. The National Bureau of Fish Genetic Resources (NBFGR) collected samples and planned a breeding project, but it remained pending. Experts believe successful artificial breeding could provide self-employment to thousands.”
Ram Singh, who sells fish pickles in Majhaua, said about 2,000 fishermen from villages in Uttar Pradesh and Bihar take boats into the Gandak daily. “Fresh fish sells for Rs250–350 per kg, fried fish for Rs 600–700 at dhabas, which sell 20–25 kg daily. My Chepua pickle fetches Rs1,200 per kg due to its high nutritional value,” he claimed.
Madan Kushwaha, a dhaba owner, added, “Chepua is not just a taste preference; it sustains rural livelihoods. Over 20 dhabas in Paniyhawa and Dhanaha serve 20–25 kg of fish with bhuja (puffed rice) daily, earning Rs1,000–2,000 net per day. Low cost, steady demand, and local availability make Chepua integral to the rural economy.”
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