Katla (Catla)

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Katla, also known as the major South Asian carp, is an economically important South Asian freshwater fish in the carp family Cyprinidae. It is native to rivers and lakes in northern India, Bangladesh, Myanmar, Nepal, and Pakistan, but has also been introduced elsewhere in South Asia and is commonly farmed

Catla fish have distinctive looks with large and broad head. They have a large protruding lower jaw, and upturned mouth. Scales of these fish are large and they have greyish scales on their dorsal side. The scales are whitish on their belly. Their body is short and deep, somewhat literally compressed. Their eyes are large and visible from underside of the head.

Fish provide a good source of protein and omega 3 fatty acids. Fish is also a good source of vitamin D, which helps keep bones healthy, and vitamin B2, which is good for the skin, eyes, red blood cells and nervous system. Katla is a very widely consumed oily fish. It is a rich source of protein and essential fatty acids. Katla has an Omega 6 to Omega 3 ratio of 0.7 which is good enough. You can couple it up with some low-level mercury fish to complete your weekly quota

Catla  Nutrition facts per 100 gms
Calories 111
Protein (grams) 19
Total Fat (Grams) 2
Carbs 3
Saturated Fat 0
Cholestrol (mg) 0
Sodium (mg) 0
potassium 0


nutrition source: https://www.myfitnesspal.com/food/calories/fish-368709669

recipes: https://www.instructables.com/id/Famous-Katla-Kalia-Bengali-Fish-Curry-Macher-Kalia/

health blog: Keep your New Year’s Weight Loss resolution in a tasty way…



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