The present study was conducted to evaluate the effect of traditional Bengal culinary practice on heavy metal content four carp species (Labeo rohita, Catla catla, Cirrhinus cirrhosus, and Hypophthalmichthys molitrix). Fish samples were collected from seven different farms located in Rajshahi district Bangladesh. processed cooked a currying method concentrations five metals (Pb, Co, Cr, Cd, Ni)...