Black mustard oil versus yellow for Bengali fish - pungency comparison

I have both black and yellow mustard oil open and I am trying to use them deliberately rather than reaching for whichever is nearer. The black is noticeably sharper raw and seems to keep more of that bite after smoking, while the yellow settles into something rounder. For fish I currently use the black and for everyday sabzi the yellow. Is that roughly how you split them, or does the choice depend more on whether the dish is eaten hot or at room temperature?

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