Despite the rather unpleasant odour of the fish, it is often considered to be a delicacy by connoisseurs of Indian cuisine. If freshly caught, it is sometimes eaten fried in a batter; and in its dried form, it is commonly eaten in a curry. It is also prepared as a pickle. The bones of the fish are soft and easily chewable.

In Teochew cuisine of China, it is called (), fresh fish of this kind is very common and eaten fried with flour. It is salted and peppered when eaten. In Hong Kong, it is called () and common, too.

It is also eaten in South Africa.

Etymology
In cuisine
European Union restrictions on imports
In music