Fresh Rohu Fish (Rahu) – Large Size for Rich, Slow-Cooked Curries
Large Size Rohu Fish (Rahu) is preferred by buyers who want bigger cuts, deeper flavor absorption, and a more satisfying curry experience. Compared to regular Rohu, the large size offers thicker pieces with a higher meat yield, making it ideal for slow-cooked Pakistani gravies.
The flesh is firm yet tender, allowing it to hold shape during longer cooking while soaking in masala beautifully. Large Rohu develops a richer, fuller taste when prepared in traditional onion-tomato curry, mustard-based gravies, or daawat-style dishes. Its generous portion size makes it especially suitable for family meals, guests, and festive cooking.
At Anbar Fish, Large Rohu is professionally cleaned, cut into thick curry portions, and delivered via nationwide cold-chain logistics, ensuring freshness and consistent quality across Pakistan.
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Wallago Malli FishFlavor Profile
The flesh of Rohu is white, tender, smooth in texture, and mild with practically no “fishy” taste. Just about anyone should find it enjoyable. You should also expect some bones in Rahu meat.
Nomenclature
English Name: Rohu, Damra
Local Name: Rahu, Kala Rahu, Safaid Rahu
Scientific Name: Labeo rohitaHabitat
Rahu is a freshwater fish native to the rivers of Pakistan
Catching Method
Rahu is caught using gillnets and handlines.
Physical Attributes
Rahu is a fresh water fish and is completely covered with scales. The body is moderately elongated. The mouth is inferior and the lips are thick and fringed. The dorsal fin inserts anterior to pelvic fins and ends in line with or slightly anterior to the anal fin. The scales are cycloid and moderate in size. The lateral line is with 40-44 scales.
Color
Rahu is blue to brownish along the back, silvery on the sides and the belly. There is a red mark on each scale during the breeding season and the fins become grayish or black.
Size
On average, the Rahu size range is 30 to 1500 grams per fish. However, other sizes are also occasionally available.
Cutting Preferences
Rahu is preferred for Slices only as the boneless fillet will make it difficult to deal with the bones.
Approx. Cutting Yields
- Whole: 100%
- Gutted: 70%
- Headless and Gutted: 65%
- Slices: 61%
- Boneless: 40%
Why Large Rohu Fish is Popular
- Thicker, meatier cuts than regular Rohu
- Excellent for slow-cooked curries
- Absorbs spices deeply without breaking
- High meat-to-bone ratio
- Ideal for daawats and family gatherings
Health Benefits of Large Rohu Fish
- High in quality protein
- Naturally low in saturated fat
- Supports muscle strength and daily energy
- Filling and nutritious when cooked traditionally
- Suitable for balanced, home-style diets
(Fresh fish with no artificial additives or preservatives)
Best Ways to Cook Large Rohu Fish
Traditional Curry – Thick onion-tomato masala
Mustard-Style Curry – Bold regional flavor
Masala Fry + Curry – Light fry before gravy
Slow-Cooked Gravy – Best use of large cutsChef Tip: Because the pieces are thick, cook on low to medium heat and allow enough time for spices to penetrate fully. Light frying before curry improves texture and flavor.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| How is large Rohu different from regular Rohu? | Large Rohu has thicker cuts and higher meat yield, ideal for slow cooking. |
| Is large Rohu good for curry? | Yes, it is especially suited for rich, slow-cooked curries. |
| Does it contain bones? | Yes, like all Rohu, it contains bones. |
| Will it break during cooking? | No, its firm texture helps it hold shape well. |
| Do you deliver large Rohu nationwide? | Yes, via cold-chain delivery across Pakistan. |
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