Description
Catla (Labeo catla) is a freshwater fish widely consumed across India, Bangladesh, and Nepal. It is a staple in Bengali, Andhra, and North Indian cuisines and is known for its mildly sweet taste, firm texture, and rich nutritional value.
Characteristics:
- Large-sized freshwater fish with a broad head and silver scales
- Firm yet juicy flesh with a mild, slightly sweet flavour
- High in protein and Omega-3, promoting overall health
- Preferred for curries, fries, and grilling
Nutritional Value (Per 100g):
- Protein: ~18-20g (essential for muscle growth)
- Omega-3 Fatty Acids: Support heart and brain health
- Low in Fat & Calories: Ideal for a balanced diet
- Rich in Vitamins B12 & D: Boosts immunity and brain function
Popular Cooking Methods:
- Catla Fish Curry: Cooked in a rich, spiced gravy with mustard, tomato, or coconut base
- Shallow-Fried Catla: Marinated with turmeric and spices, then pan-fried
- Grilled Catla: Marinated with herbs and grilled for a smoky taste
- Steamed Catla: A healthy option retaining natural sweetness
- Tandoori Catla: Roasted in a clay oven with flavorful Indian spices
Taste & Texture:
Catla has a mild, slightly sweet taste with firm, white meat. The head and belly portions are fatty and flavorful, often used in traditional fish head curries.
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