Katla fish, which is also called Catla, is a very popular river fish that has been eaten by seafood lovers for many years. This fish is an important part of many regional recipes because it has a unique flavor, a hard texture, and a long history that goes back to the food customs of the subcontinent.
We will learn about the mystical Catla fish in this piece, exploring its unique traits, health benefits, and the many tasty ways it can be cooked and enjoyed. Join us on this culinary adventure as we discover the truth of this amazing seafood treat. It doesn’t matter if you’re an experienced seafood expert or an interested food lover looking to broaden your taste buds.

What is Katla Fish?
Katla fish, whose formal name is Catla catla, is a well-known freshwater fish that lives in rivers and lakes in South Asia, mostly in India, Nepal, as well as Bangladesh. This fish is significant to the people in these areas because it is both nutritious and culturally significant.
Catla fish have a striking look. Their bodies are fairly long, and their heads are slightly curved. The fish’s colour can range from white to golden, and its big, shiny scales are often a nice touch. The fish has a big mouth that helps it eat plants, which is one of the main ways to recognize it.
Scientific Classification of Catla Fish
Here is the classification of Catla fish which tells about its origin, Family, Class and Order. It is important to understand its scientific Classification for clear concepts.
Kingdom | Animalia |
---|---|
Phylum | Chordata |
Subphylum | Vertebrata |
Class | Actinopterygii |
Order | Cypriniformes |
Family | Cyprinidae |
Genus | Catla |
Species | Catla catla |
Common Name | Katla Fish |
Thus from the above table, it is clear that the Scientific name of Katla or Catla fish is “Catla catla”.
Characteristics of Catla Fish
Here are the general body specifics of this fish.
Characteristic | Description |
---|---|
Family | Cyprinidae |
Genus | Catla |
Species | Catla catla |
Body Shape | Compressed and moderately deep |
Mouth Position | Sub-terminal (mouth pointing downward) |
Dorsal Fin | Large and arched, with a prominent last ray |
Anal Fin | Long, extending to caudal fin base |
Scales | Large, cycloid scales |
Silvery with a slightly golden hue on the scales | Silvery with a slightly golden hue on scales |
Maximum Length | Over one meter |
Weight | Can reach significant weights |
Habitat | Freshwater rivers and lakes in South Asia |
Diet | Herbivorous, primarily feeding on plankton |
Importance | Economically important in South Asian fisheries |
Culinary Use | Commonly used in various traditional dishes |
Katla Fish Price in India
The cost of Katla fish in India can change greatly based on several factors, such as the area, season, and fish’s size and freshness. Katla is an attractive option among fish lovers in India, and its supply is broad throughout the country because of its natural home in Indian rivers and lakes.
Here’s a better look at what affects the price of Catla fish in India.
Location
Prices may vary from one area to another. Coastal regions with quick access to watery sources may have cheaper prices when compared to landlocked regions that are farther from the fish’s native home.
Seasonality
The fish prices can vary annually. During the rainy season, when groundwater sources are plentiful, prices could decrease due to greater supply. Conversely, during dry seasons, costs may rise.
Fish Size
The shape and size of the fish greatly affect its price. Big Katla fish are likely to be more costly than smaller ones as they give more meat.
Freshness of the Fish
Freshly captured fish generally fetch a greater price compared to those that have been kept stored or moved for a longer time. Consumers often appreciate the taste and high standards of fresh fish.
Market Demand
The local needs and market factors can affect costs. In places where this fish is in great demand, costs may be slightly greater.

Katla Fish 1kg price in India
The price of this fish in India usually ranges from roughly INR 150 to INR 350 per kilo, based on various factors such as area, season, size, and quality. However, it’s crucial to remember that fish prices can change greatly based on market conditions in the area and swings in demand and supply.
Alternative names in India
As this fish is very popular in India it is known by different names all over India. Some of these fish names in different regions are given below.
Katla Fish in English
In English, It is widely known as the “Indian Carp.” This name is taken from its position within the carp family (Cyprinidae) and its strong presence in Indian seas. The Indian Carp, Katla, is praised for its unique appearance, defined by its fairly lengthened body, curved head, and shiny scales.
Catla Fish in Hindi
In Hindi, fish are frequently referred to as “कटला मछली” (Katla Machhli). This pond fish holds an important place in Indian food, including the culinary customs of Hindi-speaking areas. The name “कटला मछली” is linked with delicious fish and is widely known in local stores and homes across North India.
Fish Name in Telugu
In Telugu, the fish is widely referred to as “కట్ల చేప” (Katla Chepa). This river fish is preferred among Telugu-speaking groups in India. Its Telugu name, “కట్ల చేప,” is widely known in local stores and homes throughout Andhra Pradesh and Telangana. Known for its flavorful and strong meat, Katla Chepa is a flexible item in Telugu cooking.
Fish Name in Tamil
In Tamil, this fish is well-known as “காடலா மீன்” (Katla Meen). This river fish is widely known and loved in Tamil Nadu, a southern state of India with a unique cooking history. The Tamil title, “காடலா மீன்,” is associated with tasty seafood, and this fish takes an important place in Tamil cooking.
Katla Fish in Odia
In Odia, these fish are referred to as “କଟଳା ମାଛ” (Katla Machha). This river fish holds a unique place in the culinary culture of Odisha, an eastern region in India It holds key importance in Odia dishes.
Katla Fish in Malyalam
In Malayalam, this fish is widely known as “കട്ല മീൻ” (Katla Meen). This river fish is well-recognized and praised in the coastline state of Kerala, found in the southern part of India.
Katla Fish Nutrition
Nutritional Composition of Katla Fish (Per 100 grams) is given in the table. The average protein values in this fish range up to 20.6 grams.
Nutrient | Amount |
Calories | 97 kcal |
Protein | 20.6 grams |
Total Fat | 1.4 grams |
Saturated Fat | 0.4 grams |
Omega-3 Fatty Acids | 0.8 grams |
Omega-6 Fatty Acids | 0.3 grams |
Cholesterol | 46 milligrams |
Vitamin D | 11 IU |
Vitamin B12 | 1.7 micrograms |
Niacin (Vitamin B3) | 4.5 milligrams |
Phosphorus | 174 milligrams |
Selenium | 31.2 micrograms |
Potassium | 339 milligrams |
Magnesium | 25 milligrams |
Iron | 0.6 milligrams |
Zinc | 0.5 milligrams |
Adding Katla fish into daily meals can be an excellent way to guarantee a well-rounded dose of important nutrients. Whether you want to increase your protein intake, improve your omega-3 levels, or just enjoy a tasty and healthy meal, Katla fish is a flexible choice that can meet your nutritional requirements and please your taste buds.
Katla Fish Nutrition Benefits
As this fish is officially known as Catla catla, is more than a delight for the taste sense; it additionally brings an abundance of health advantages to the table.
Let’s get started diving into the benefits of such as Katla fish in the food you eat.
Rich in High-Quality Protein
Katla fish is abundant with protein, which makes it a great option for muscle growth and repair.
Adequate protein intake helps general growth and development.
Heart-Healthy Omega-3 Fatty Acids
This fish includes omega-3 fatty acids, that are known to lower the risk of heart attack and stroke.
Omega-3s assist in lowering blood pressure while boosting cholesterol levels.
Essential Vitamins
It is an excellent way to get vitamin D, important for bone wellness and immune function.
Vitamin B12 in this fish helps to produce red blood cells and brain health.
Niacin (Vitamin B3) helps in energy production and skin health.
Vital Minerals
The presence of Phosphorus in the fish helps to strengthen the teeth and bones.
Selenium is a powerful antioxidant in this fish. It protects the cells from being destroyed.
Potassium (K) and magnesium (Mg) support the heart as well as muscle function.
Low in Saturated Fat
This fish is generally low in fatty fat, which makes it a heart-friendly choice.
A diet that is low in saturated fats lowers the risk of heart attack and stroke.
Weight Management
High protein levels in the fish may help make you feel full and happy, helping in weight control.
Protein also helps the maintenance of strong muscle mass while losing weight.
Adding Katla fish into your daily intake can promote general well-being, from promoting heart health to offering essential vitamins and minerals for your body’s best working. whether you enjoy it baked, grilled, or in a spicy curry sauce, this flexible fish can improve your cooking experience while adding to a healthy you. Experience the taste and reap the advantages of Katla fish as a component of your healthy diet.

Is Catla Fish Good for Health?
Yes, Catla fish is beneficial for health. It’s a high origin of protein, omega-3 fatty acids, nutrients, and minerals. These minerals support muscle development, heart wellness, and overall happiness. With its low saturated fat material, Catla fish is a heart-friendly choice.
Still, it’s vital to prepare it in a concerned their healthy manner, such as grilling or cooking, to maximize its advantages. Making Catla fish into your food can contribute to a healthy and balanced eating plan.
Taste & Smell of Catla Fish
The flavour and odor of Katla fish can be characterized as mild and unique. Katla is known for possessing a relatively subtle taste compared to some other pond fish types. Its taste is not excessively fishy or powerful, making it pleasant to a broad spectrum of palates. The meat of Katla is soft and juicy, adding to its fame in various cooking dishes. When fresh, Katla usually has a clean and somewhat sweet taste.
In terms of its smell, Katla typically has an even and fresh flavor, telling of its freshness. The odour of fresh Katla should not be excessively strong or unpleasant. Like with any fish, the smell can change based on factors such as how the seafood is handled, kept, and cooked. When picking Katla for eating, it’s recommended that you choose fish that has a clean, fresh flavor, as this suggests its quality and fit for cooking.
Frequently Asked Questions (FAQ)
Is Katla fish good for Cholesterol?
Yes, Katla fish is good for Cholesterol. Like many other river fish, Katla fish is usually considered a good food choice and can be a component of a balanced diet. It is an excellent source of excellent protein, omega-3 fats, vitamins, and minerals. Including fish in one’s diet is often linked with different health benefits, including heart wellness.
Does Catla Fish have bones?
Yes, Catla fish has bones. It belongs to the Carp family and like other fishes of this family it also has small bones. While preparing it for consumption you can find bones in it.
Is Katla a Fish?
Yes, It is a kind of fish. Katla (Catla catla) is a river fish species that comes from the carp family (Cyprinidae).
Which is better to eat Rohu or Katla?
The choice between Rohu and Katla is dependent upon personal preferences. Some people prefer the harder texture and unique flavour of Rohu, whereas others enjoy the softness and softer taste of Katla.
Is Catla fish good?
Yes, Catla is regarded as a good and healthy food choice. Like many other watery fish,
What is the difference between Rohu and Katla?
Rohu (Labeo rohita) or Katla (Catla catla) are different river fish species widely observed in South Asian waterways. According to science categorized under the order Cyprinidae, Rohu goes to the genus Labeo, while Katla refers to the genus Catla.
These two fish species show differences in physical traits, taste profiles, and cooking uses. Rohu is known for its hard and flaky appearance, often described as having a sweet flavour, making it flexible for various cooking dishes, including stews, fries, and grills.
On the other hand, Katla is known for its soft and juicy texture, having a lighter taste compared to Rohu. Katla is widely used in soups, praised for its texture and flavour.
Although both Rohu and Katla can grow to sizable sizes and have significance in South Asian food, the choice between them often relies on individual taste preferences and area culinary traditions. Both species add important protein and calories to a diet that is healthy and balanced.
Conclusion
In short from the safety of home kitchens to the busy seafood marketplaces, Katla fish remains a popular choice for seafood lovers, adding its unique taste and texture to the rich mix of global cuisine. Whether enjoyed in a traditional dish or adapted to modern tastes, Katla fish remains an excellent source of culinary pleasure and nutrition.
So, this was all about the culinary taste of Katla fish. Have you ever tasted it and how did you find this fish tell us in the comment section.
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