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:

• Medium to large size

• Thick body with large shiny scales

• Colors vary from silver, golden to grayish-black

Weight: Can range from 1–15 kg depending on species and environment.

Taste:

• Mild and slightly sweet flavor

• Firm but tender flesh

• Some species have fine bones, while others have fewer bones

Nutritional Value:

• Rich in protein

• Contains omega-3 fatty acids

• Good source of vitamin B12, phosphorus, and selenium

Uses:

• Widely used in curries (machher jhol in Bengali cuisine)

• Grilled, fried, or baked

• A staple fish in South Asian and East European cuisine

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:

• Small to medium size, usually 50–200 grams

• Slender body, silver in color with a shiny belly

• Dorsal side (top) slightly darker

Weight: Typically under 200 grams, though bigger ones can be found.

Taste:

• Very tasty, rich in flavor

• Flesh is soft and fine

• Small bones, but locals enjoy eating it whole (fried or curried)

Nutritional Value:

• High in protein

• Rich in calcium and phosphorus (good for bones)

• Contains omega-3 fatty acids

Uses:

• Often eaten fried (crispy style)

• Cooked as a curry with potatoes or vegetables

• Popular in village-style meals

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:

• Medium-sized fish, elongated body

• Silver-gray in color with a slightly darker back

• Smooth skin with small scales

Weight: Usually ranges between 200 grams to 1.5 kilograms.

Taste:

• White, soft, and flaky flesh

• Mild in flavor, easy to cook

• Few fine bones, which makes it good for curries and fries

Nutritional Value:

• High in protein

• Low in fat

• Contains calcium, phosphorus, and essential minerals

Uses:

• Popular for traditional curries (machher jhol)

• Fried or grilled

• 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:

• Long, snake-like body (hence called Long Baim)

• Brownish or grayish body with black spots or stripes

• Has small spines and a pointed snout

• Looks like a snake but is a true fish (eel family)

Weight & Size:

• Usually 100 grams to 1 kg

• Can grow up to 1–1.5 feet long

Taste:

• Flesh is soft, tasty, and boneless-like texture

• Considered a delicacy in many rural areas

• Often enjoyed by older people for its smooth meat

Nutritional Value:

• High in protein

• Rich in iron and calcium

• Traditionally believed to help in weakness and recovery after illness

Uses:

• Popular in curry (baim machher jhol)

• Cooked with mustard paste or vegetables

• Sometimes fried whole

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:

• Long, cylindrical body that looks snake-like

• Dark brown or blackish on top, lighter on the belly

• Large mouth with sharp teeth

• 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:

• Firm, tasty flesh with fewer bones

• Considered very nutritious and healthy

• Often recommended for weak or recovering patients

Nutritional Value:

• High-quality protein

• Rich in iron, calcium, and phosphorus

• Contains omega-3 fatty acids and amino acids that help in tissue repair

Uses:

• Cooked in curries (shol machher jhol)

• Fried or roasted with spices

• In traditional medicine, shol is believed to help in healing after surgery or illness