Catla ( Catla )

Fresh Catla Fish (Catla) – Traditional, Meaty & Ideal for Desi Curries

Catla Fish, commonly known as Catla, is a popular freshwater fish in Pakistan, valued for its thick cuts, rich taste, and excellent curry performance. It is especially favored in traditional desi households for slow-cooked gravies and masala-based dishes.

The flesh is soft yet substantial, allowing it to absorb spices deeply while maintaining structure during cooking. Catla develops a full-bodied, traditional flavor in onion-tomato curries and regional recipes, making it a familiar and comforting choice for family meals. With its generous portion size and good meat yield, Catla is well-suited for both daily cooking and weekend daawat-style meals.

At Anbar Fish, Catla Fish is freshly cleaned, hygienically cut, and delivered through nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.

Similar Seafood You May Like

Rohu Fish (Rahu)
Cat Fish (Khagga)
Silver Carp (Silver)

Flavor Profile

Catla Fish boasts a lean, succulent flesh that showcases a firm texture and a captivating blend of sweet and nutty flavors.

Its versatility in accommodating a wide spectrum of seasonings and spices makes it an excellent choice for crafting culinary masterpieces that cater to both delicate and bold taste preferences.

Nomenclature

• English Name: Catla Fish, Indian Carp
• Local Name: Bhakur, Bhakura
• Scientific Name: Bhakur, Bhakura

Habitat

Catla Fish thrives in freshwater havens, primarily inhabiting the calm waters of rivers, lakes, and reservoirs. Its natural habitat grants it a distinctive taste profile, setting it apart as a delicacy deeply connected to the purity of these aquatic environments.

Catching Method

At Niwan Seafood, we prioritize sustainable fishing practices. Our Catla Fish is responsibly sourced using ethical methods such as traditional nets and lines. This ensures that you not only relish its delectable taste but also support the preservation of aquatic ecosystems.

Physical Attributes

Characterized by scales that glisten like jewels, Catla Fish showcases a preorbital width equal to its expressive eyes. The presence of fine granular teeth on the tongue and distinctive scale patterns adds to its allure. With 17–18 gill rakers on the 1st-gill arch, Catla Fish embodies the artistry of nature.Color

Head and body are dusky golden dorsally and silver ventrally. Fins are gray to black. All the fins are generally light grey to black, although fish taken from turbid waters often have yellowish fins, with the anal fin being the brightest.

Color

Catla Fish delights the eyes as much as the palate. Its body presents a symphony of colors, transitioning from rich reddish-orange to a silvery sheen. The scales dance between bronze and silvery white on the belly and underside of the head, creating a mesmerizing visual experience.

Size

Catla Fish showcases a range of sizes, with average weights spanning from 0.5 kg to 5 kg per fish. For those seeking a grander culinary canvas, larger sizes are also available upon occasion, enabling you to craft feasts fit for royalty.

Cutting Preferences

Catla Fish lends itself gracefully to various cuts, be it the elegance of whole presentation, the convenience of boneless fillets, or the culinary artistry of slices. Each cut retains the essence of Catla’s flavor, promising an exquisite dining journey.

Approx. Cutting Yields

• Whole: 100%
•  Gutted: 75%
•  Headless and Gutted: 55%
•  Slices: 55%
•  Boneless: 40%

Why Catla Fish (Catla) is Popular

• Thick, satisfying curry cuts
• Traditional taste loved across Pakistan
• Absorbs masala deeply
• Suitable for slow-cooked gravies
• Ideal for family meals and gatherings

Health Benefits of Catla Fish

• High in quality protein
• Naturally low in saturated fat
• Supports muscle strength and daily energy
• Filling and nourishing when cooked traditionally
• Suitable for balanced home-style diets

(Fresh fish with no artificial additives or preservatives)

Best Ways to Cook Catla Fish

Traditional Curry – Onion, tomato, and garam masala
Masala Fry + Curry – Light fry before gravy
Fish Karahi – Medium spice, rich texture
Slow-Cooked Gravy – Best for thick cuts

Chef Tip: Marinate Catla with salt and turmeric for 15 minutes and lightly fry before adding to curry. This enhances flavor and helps maintain shape during cooking.

Catla (Katla Fish) – FAQ