Chitol fish is supposedly extremely bony.... the front portion which is extremely rich, oily and has big bones (bengalis refer it as peti) is used to make curries. Whereas , the rear portion has extraordinary bones and hence ,  has to be artistically carved and scraped in such a way that the flesh comes out leaving thin bones behind ....it actually has to be scooped out with a blunt spoon moving carefully against the bone formation. Its a bit tricky !

Ingredients.....

1. 500 gms Fish 
2. 2 medium potatoes
3.half tsp ground ginger
4 1 onion (finely chopped)
5.1 beaten egg
6.oil 
7.salt  to taste


To make the kopta/ fishballs....Boil and mash potatoes and mix it well with the fish lump. The lump is  very sticky, but it still needs a binder . Add a beaten egg ,chopped onions , little bit of ginger and salt ; roll into small balls.Heat oil in a deep karai/ wok and deep fry the balls. These koptas can eaten as an appetiser or, they can be put in a thick gravy and served with hot rice.