Durga Puja, in Bengal and beyond, is about rituals, lights, and celebrations, moreover food traditions. Among these, fish hold a place of honor. Considered auspicious, it is believed to symbolise prosperity, fertility, and continuity of life. For Bengalis and communities across Eastern India, fish has a religious and cultural identity.
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And during Durga Puja, it becomes a sacred offering. It has been a part of my childhood memory as well to have maach bhaat finally, after 3 days of a long vegetarian diet. Shakto and Vaishnab are the two believers in Hinduism, and with their different deities, the rituals of the Durga Puja are quite contrasting.
The Connection Between Goddess Durga And Shakti: Religion, Tradition, And More
The rituals of Durga Puja are different from one region to another. In Kolkata, the goddess is worshipped with hilsa, rohu, and other local fish. In contrast, in some Vaishnav-influenced traditions, vegetarian offerings are primary among the communities' adapted rituals over time.
Along with this, there is a socio-economic aspect to this festival as well. As per the study, Exploring Agricultural Aspects in Durga Puja Rituals in Bengal by Ushasi Bhattacharya,
“Durga Puja nurtures economic activities in local markets, indirectly benefiting agriculture by raising demand for agricultural products. Moreover, eco-friendly initiatives, such as utilizing by-products in making idols and pandal decorations, reflect the festival’s symbiotic relationship with agriculture and ecological sustainability.”
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Over the years, Durga Puja has transformed from a simple household ritual to a community-wide festival. Whether offered directly to the goddess or cooked as bhog, fish continues to weave together faith, tradition, and festivity during this celebration.
Durga represents Shakti—the cosmic energy, the divine feminine force that sustains the universe. Shakti worship is a part of Bengal’s religious identity. Durga’s victory over Mahishasura is celebrated as the triumph of good over evil.
In the past, Shakti worship was based on tribal and folk traditions. People would offer things like rice, milk, fish, and even animals as sacrifices. Over time, especially in the Middle Ages, Durga became part of the larger Hindu religion.
Changing Rituals and Practices Over the Years
Durga Puja has endured various changes, shaped by religion, politics, and culture. It started out in household shrines and village open-air altars, but it grew quickly with the help of zamindars and rich families. In earlier centuries, it was common to offer fish and meat as sacrifices, which was in line with Shakti traditions that accepted blood sacrifice.
British colonialism and Vaishnav movements changed some rituals to be more vegetarian by the 18th and 19th centuries. Even so, many Bengali families kept the tradition of giving fish, which they saw as necessary for good luck. Many families put hilsa or rohu in front of the goddess. The culinary rituals changed over time. There were fewer goat sacrifices, but there were still fish.
Slurrp reached out to the Banerjee family in Kolkata to know more about the fish bhog during Durga Puja. It’s the 35th year of their barir pujo, where from “Saptami to Dashami every day we add Rui, punti, hilsa, and shol to the menu. Tulaipanji chaal er vaat, Maach er sorshe posto baata, Shona moong dal, Rui kaliya, posto diye begun bhaja, shaak, khejurer chutney, kalakand, rosogolla, sarbhaja, this is generally our Saptami Pujo offering. All the bhog items are cooked at home.”
He continued, “Ashtami bhog comprises ghee-vaja luchi, alur dom, chhanar dalna, sada vaat, begun bhaja, dal, boal machh er jhol, chutney, payesh, and kanchagolla. Nabami bhog has Shol maacher tel jhal, Niramish mutton, along with rice and nine types of fritters and sweets. Overnight soaked rice with fish-based chutney (Shital bhog) is a part of our Dashami Bhog.”
The Days of Durga Puja and Fish in Bhog
Saptami, the seventh day of the festival, begins with the ritual of Nabapatrika, where nine plants tied together are bathed and worshipped. Although the offering on this day includes fruits, rice, and sweets, in many Bengali households, particularly those following Shakta traditions, fish is included in their rituals. A fresh catch of hilsa or rohu during the dawn is often offered at the family altar.
In the kitchen, the first festive meal of the puja is usually light yet auspicious, consisting of a simple fish curry or fried fish served with rice. This meal is a part of welcoming the goddess into the home with her blessings to maintain abundance and fertility in the household for the coming year.
Ashtami is considered the most important day of Durga Puja. This auspicious day signifies Ma Durga’s victory over Mahishasura. The rituals of this day, particularly Sandhi Puja at the transition between Ashtami and Navami, are too significant. In earlier times, animal sacrifices were common. With time, many households gradually replaced these with offerings of vegetables and fish.
Hilsa, mostly considered the queen of Bengali cuisine, is often presented for Ashtami meals, with dishes such as doi ilish, shorshe ilish, or rohu cooked with spices. Smaller fish like punti are also ritually placed before the goddess and later cooked into curries. These punti fishes are named as ‘Jatra Punti’, emblematising a new start as a win over evil.
Navami continues the celebration, and it is also the conclusion of the rituals. All sacrificial practices, whether allegorical or real, are usually completed by this day. Fish is a part of all the meals prepared. Curries are cooked without onion or garlic. Traditional preparations include light fish curries flavoured with ginger and cumin. At my home, it’s the traditional muri ghonto prepared by Dida, a dish made with fish head and rice that stands for wisdom and nourishment.
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Dashami, the final day of Durga Puja, is both joyous and poignant. It marks the farewell of the goddess as she is immersed in rivers and ponds, symbolically returning to her heavenly abode. Before the immersion, fish is offered to the goddess, often decorated with sindoor and rice grains, for the continuity of blessings.
After the rituals, families gather for Vijaya Dashami feasts where fish once again takes pride of place on the table. Hilsa, rohu, catfish, and other varieties are cooked into celebratory dishes, making the meal a symbol of togetherness and renewal. The presence of fish on Dashami is not only about food but also about the emotional connection between the goddess, the household, and the cultural heritage that defines the festival.
Fish during Durga Puja is not just about offerings—it reflects Bengali culture itself. From “machh-e, bhat-e Bangali” (fish and rice make a Bengali) to the myth of Matsya, fish connects food with faith.
Anthropologists like Tarak Chandra Das noted fish’s ritual significance in Bengal. Overnight soaked rice with fish-based chutney (Shital bhog) was part of Dashami offerings in East Bengal. Even today, fish continues to be part of household customs—whether in rituals, meals, or symbolic gestures.
Fish unite households, communities, and regions in celebration of Durga’s divine power. It bridges Shakti’s spiritual symbolism with Bengal’s culinary and cultural identity, making it an indispensable part of the festival.