Sundarban Mud Crab and Golda Prawn: A Complete Buying Guide

The rivers and mangroves of the Sundarbans produce two of Bangladesh’s most prized seafoods: the mud crab (shila kakra) and the giant freshwater golda prawn (golda chingri). Here is how to buy the best.

Choosing mud crab

• Buy live: a fresh crab moves its legs and claws actively. Never buy a dead crab, because it spoils within hours.
• Heavy for its size: a heavy crab is full of meat. A light crab has recently moulted and is mostly water.
• Hard shell: press the underside. It should feel firm, not soft.
• Male or female: males (narrow flap underneath) have bigger claws and more meat; females (wide, round flap) may carry rich orange roe.

Choosing golda prawn

• Firm, translucent body with a blue-grey tint and long, intact claws
• Head firmly attached; a black or loose head means the prawn is old
• Fresh, mild smell with no ammonia
• Larger prawns (8 to 12 per kg) are ideal for malai curry and grilling

Best season

Mud crab is available all year, but is fullest from September to February. Golda prawn is at its best after the monsoon, from August to December.

Cleaning and cooking

Chill live crabs in the freezer for 20 minutes before cleaning; it calms them and makes handling safer. For prawns, keep the head on for curries for extra flavour, and remove the dark vein along the back. Try our golda chingri malai curry for a classic dish.

For fish, read the 6 signs of fresh sea fish.

Frequently asked questions

How long can live mud crabs survive?

Kept cool and moist under a damp cloth, mud crabs can stay alive for two to three days.

Can I freeze golda prawn?

Yes. Rinse, pat dry and freeze in airtight bags for up to three months.

Ready to taste the difference? Order Sundarban crab and golda prawn, sourced directly from the Sundarbans and delivered across Bangladesh.