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Cutting Preference
Rui fish (Rohu) is a popular freshwater fish in Bengal and across India, widely enjoyed for its soft texture, delicious taste, and suitability for traditional Bengali fish curries. Common name: Rui / Rohu Bengali name: রুই মাছ Scientific name: Labeo rohita Type: Freshwater carp Appearance: Silvery scales, a streamlined body, and reddish fins. Taste and texture: Mild, naturally sweet flavour with tender flesh and medium-sized bones. Best for: Bengali fish curry, kalia, jhol, korma, and fried fish.
Clear, bright, slightly bulging eyes. Shiny, moist scales firmly attached to the skin. Fresh, mild aquatic smell without a sour or strong fishy odour. Firm flesh that springs back when pressed. Gills that are bright red or pink and moist. Storage advice: Keep fish refrigerated at 4°C or below and cook within 1–2 days, or freeze it for longer storage. Do not buy fish with a sour smell, slimy flesh, or other signs of spoilage. Smell and appearance alone cannot guarantee safety.
Approximately 97–102 kcal and 17–20 g protein per 100 g of raw edible flesh.
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