Mrigal Fish (Gutted) মৃগেল মাছ (আস্ত)
Price range: $ 9.99 through $ 64.99
Rohu Fish – Gutted, Frozen (IQF)
Description:
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Fresh Frozen Rohu Fish (Labeo rohita)
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Gutted and Individually Quick Frozen (IQF)
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Keep frozen at -18°C or below
Rohu fish, gutted and frozen using IQF technology to maintain freshness. Suitable for cooking a variety of South Asian dishes.
MrigalFish (Gutted) মৃগেল মাছ (আস্ত)
Description:
-
Fresh Frozen Mrigal Fish
-
Gutted and Individually Quick Frozen (IQF)
-
Keep frozen at -18°C or below
Mrigal fish, gutted and frozen using IQF technology to maintain freshness. Suitable for cooking a variety of South Asian dishes.
| Size | 5 Kg – 6 Kg, 1 Kg – 2 Kg, 2 Kg – 3 Kg, 3 Kg – 4 Kg, 4 Kg – 5 Kg, 6 Kg – 7 Kg, 8 Kg & Up Sizes |
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Related Products
Katla Fish is a popular freshwater fish in South Asia (mainly Bangladesh, India, and Nepal). It belongs to the carp family, grows quite large in size (often several kilograms), and has a broad head with a deep body. Katla is well known for its soft, tasty flesh and is commonly prepared in curries, fried dishes, or traditional stews.
Origin: Originally from Africa, but now widely farmed in Asia, America, and Europe.
Nature: Known for rapid breeding and low-cost farming, making it very popular among fish farmers.
Appearance: Flattened body, usually silvery or gray, sometimes with a darker shade.
Weight: Typically ranges from 200 grams to 2 kilograms.
Taste: Mild and soft flesh with fewer bones, making it convenient for cooking and eating.
Nutritional Value:
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Rich in protein
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Low in fat
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Contains Vitamin B12, phosphorus, selenium, and potassium
Origin & Habitat:
Shol fish, also known as Snakehead Murrel, is a freshwater predatory fish found in rivers, canals, ponds, and swamps across Bangladesh, India, and Southeast Asia. It’s locally called Shol in Bengali.
Appearance:
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Long, cylindrical body that looks snake-like
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Dark brown or blackish on top, lighter on the belly
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Large mouth with sharp teeth
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No scales on the head (smooth surface)
Weight: Usually 500 grams – 3 kg, but some grow up to 6–7 kg in natural rivers.
Taste:
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Firm, tasty flesh with fewer bones
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Considered very nutritious and healthy
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Often recommended for weak or recovering patients
Nutritional Value:
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High-quality protein
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Rich in iron, calcium, and phosphorus
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Contains omega-3 fatty acids and amino acids that help in tissue repair
Uses:
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Cooked in curries (shol machher jhol)
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Fried or roasted with spices
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In traditional medicine, shol is believed to help in healing after surgery or illness
Origin & Habitat:
Carp is one of the most common freshwater fish in the world. Native to Europe and Asia, it is now widely farmed across the globe, including Bangladesh, India, China, and the USA.
Appearance:
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Medium to large size
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Thick body with large shiny scales
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Colors vary from silver, golden to grayish-black
Weight: Can range from 1–15 kg depending on species and environment.
Taste:
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Mild and slightly sweet flavor
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Firm but tender flesh
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Some species have fine bones, while others have fewer bones
Nutritional Value:
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Rich in protein
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Contains omega-3 fatty acids
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Good source of vitamin B12, phosphorus, and selenium
Uses:
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Widely used in curries (machher jhol in Bengali cuisine)
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Grilled, fried, or baked
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A staple fish in South Asian and East European cuisine
Origin & Habitat:
Tailla fish is a freshwater fish commonly found in rivers, canals, and ponds of Bangladesh, India, and some other South Asian regions. It is a popular local fish, often available in wet markets.
Appearance:
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Medium-sized, elongated body
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Silver-gray color with a darker back
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Smooth skin with fine scales
Weight: Generally ranges from 250 grams to 2 kilograms, depending on age and habitat.
Taste:
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Flesh is soft, juicy, and tasty
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Contains moderate bones but easy to eat
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Popular in traditional home-style curries
Nutritional Value:
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High in protein
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Contains calcium, iron, and phosphorus
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Good source of vitamin B complex
Uses:
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Very popular for making machher jhol (fish curry)
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Can be fried, curried, or cooked with vegetables
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Sometimes used in festive meals in villages
Origin & Habitat:
Khorol Bata is a small freshwater fish found in rivers, canals, beels, and ponds of Bangladesh and Eastern India. It belongs to the Bata fish family, which is quite common in rural markets.
Appearance:
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Small to medium size, usually 50–200 grams
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Slender body, silver in color with a shiny belly
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Dorsal side (top) slightly darker
Weight: Typically under 200 grams, though bigger ones can be found.
Taste:
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Very tasty, rich in flavor
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Flesh is soft and fine
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Small bones, but locals enjoy eating it whole (fried or curried)
Nutritional Value:
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High in protein
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Rich in calcium and phosphorus (good for bones)
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Contains omega-3 fatty acids
Uses:
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Often eaten fried (crispy style)
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Cooked as a curry with potatoes or vegetables
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Popular in village-style meals
Origin: Native to South and Southeast Asia, especially Bangladesh, India, Vietnam, and Thailand.
Nature: A freshwater catfish species, commonly farmed because it grows fast and survives well in ponds and rivers.
Appearance:
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Long body, smooth skin without scales
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Color: grayish on top and silver-white on the belly
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Has a broad head with whisker-like barbels (catfish feature)
Weight: Can range from 500 grams to several kilograms (some grow up to 10–15 kg).
Taste: Soft, tender flesh with very few bones; mild flavor, often compared to tilapia but slightly fattier.
Nutritional Value:
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Rich in protein
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Contains omega-3 fatty acids
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Source of calcium, iron, vitamin A, and phosphorus
Uses:
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Popular for curries, fish soups, and fried dishes
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Also exported as fillets (often called pangasius in international markets)
Rohu Fish – Gutted, Frozen (IQF)
Description:
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Fresh Frozen Rohu Fish (Labeo rohita)
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Gutted and Individually Quick Frozen (IQF)
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Keep frozen at -18°C or below
Rohu fish, gutted and frozen using IQF technology to maintain freshness. Suitable for cooking a variety of South Asian dishes.
Origin & Availability:
Lakka fish is commonly found in rivers and coastal waters of Bangladesh, India, and other parts of South Asia. It’s a freshwater and sometimes brackish-water fish, available in local markets throughout the year.
Appearance:
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Medium-sized fish, elongated body
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Silver-gray in color with a slightly darker back
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Smooth skin with small scales
Weight: Usually ranges between 200 grams to 1.5 kilograms.
Taste:
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White, soft, and flaky flesh
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Mild in flavor, easy to cook
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Few fine bones, which makes it good for curries and fries
Nutritional Value:
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High in protein
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Low in fat
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Contains calcium, phosphorus, and essential minerals
Uses:
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Popular for traditional curries (machher jhol)
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Fried or grilled
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Sometimes dried and preserved in coastal areas
Origin & Habitat:
Long Baim (sometimes called Spiny Eel) is a freshwater fish found in rivers, ponds, canals, and wetlands of Bangladesh, India, and Southeast Asia. It prefers muddy bottoms and slow-moving waters.
Appearance:
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Long, snake-like body (hence called Long Baim)
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Brownish or grayish body with black spots or stripes
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Has small spines and a pointed snout
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Looks like a snake but is a true fish (eel family)
Weight & Size:
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Usually 100 grams to 1 kg
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Can grow up to 1–1.5 feet long
Taste:
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Flesh is soft, tasty, and boneless-like texture
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Considered a delicacy in many rural areas
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Often enjoyed by older people for its smooth meat
Nutritional Value:
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High in protein
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Rich in iron and calcium
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Traditionally believed to help in weakness and recovery after illness
Uses:
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Popular in curry (baim machher jhol)
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Cooked with mustard paste or vegetables
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Sometimes fried whole
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