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Katla fish (কাতলা মাছ) is a popular freshwater carp widely consumed in West Bengal and across India. It is known for its large head, broad body, silvery-grey scales, rich taste and soft, flavourful flesh. Fish type: Freshwater fish Scientific name: Labeo catla Taste: Rich, mild and savoury Texture: Soft, tender and moist when properly cooked Best for: Bengali fish curry, kalia, jhol, kalia-style gravy and mustard-based preparations Bones: Contains bones; careful eating is recommended.
Eyes are clear, bright and not sunken. Gills are naturally red or pink and moist. Scales look shiny and are firmly attached. Flesh is firm and springs back when pressed. Smell is mild and fresh, not sour or ammonia-like. Storage tips Keep fish refrigerated at 4°C or below and use within 1–2 days for best quality. For longer storage, freeze at −18°C or below. Keep raw fish separate from cooked foods and prevent cross-contamination. Avoid fish with a sour smell, slimy flesh or other signs of spoilage. Cooking cannot reliably make spoiled fish safe.
Approximate nutrition per 100 g of raw Katla fish edible flesh: Energy 100–130 kcal Protein 17–20 g Total fat 3–6 g Carbohydrates 0 g Omega-3 fatty acids Varies by fish Vitamin B12 Present Phosphorus Present Selenium Present Values vary with fish size, season, fat content and preparation. These estimates refer to edible flesh, not the whole fish including head, bones and waste.
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