| Weight | N/A |
|---|---|
| Size | 5 Kg – 6 Kg, 1 Kg – 2 Kg, 10 Kg – 15 Kg, 2 Kg – 3 Kg, 3 Kg – 4 Kg, 4 Kg – 5 Kg, 6 Kg – 7 Kg |
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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 & Habitat:
Shada Rupchada is a freshwater fish commonly found in rivers, ponds, and haors of Bangladesh and India. It is the lighter-colored variant of Rupchada fish.
Appearance:
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Medium-sized, slightly flattened and elongated body
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Silvery-white color, sometimes with a light golden tint
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Small scales, smooth skin
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Broad head with a pointed mouth
Weight:
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Typically 200 grams – 1.5 kilograms
Taste:
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Soft, tender, and mild-flavored flesh
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Few bones, easy to cook and eat
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Ideal for curries, frying, or roasting
Nutritional Value:
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High in protein
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Contains calcium, phosphorus, and essential vitamins
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Low in fat, healthy for all ages
Uses:
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Cooked in traditional curries (machher jhol)
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Fried or roasted with spices
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Popular in both rural and urban markets
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:
Kalo Rupchada is a freshwater fish commonly found in rivers, ponds, and wetlands of Bangladesh and India. It is a darker variant of the regular Rupchada fish.
Appearance:
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Medium-sized, slightly elongated and flattened body
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Dark gray to blackish color on the back, lighter belly
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Small scales with smooth skin
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Broad head with a pointed mouth
Weight:
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Typically 200 grams – 1.5 kilograms
Taste:
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Soft, firm, and flavorful flesh
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Mildly oily, with few bones
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Ideal for traditional curries and frying
Nutritional Value:
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High in protein
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Rich in calcium, phosphorus, and essential vitamins
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Low in saturated fat, healthy for all ages
Uses:
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Cooked in curries (machher jhol)
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Fried or pan-roasted with spices
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Popular in rural and urban markets alike
Rohu Fish – Gutted, Frozen (IQF)
Description:
-
Fresh Frozen Rohu Fish (Labeo rohita)
-
Gutted and Individually Quick Frozen (IQF)
-
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 & Habitat:
Kalibaush is a popular freshwater fish in South Asia. It is commonly found in rivers, haors, beels, and ponds of Bangladesh and India.
Appearance:
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Elongated, slightly flattened body
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Silvery with a golden tint
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Darker back (dorsal side)
Weight: Typically ranges from 250 grams to 2 kilograms.
Taste:
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Soft and flavorful flesh
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Medium-sized bones, but easy to eat
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Excellent for curries and stir-fried dishes
Nutritional Value:
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Rich in protein
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Contains Vitamin A, calcium, and phosphorus
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Low in fat, making it healthy
Uses:
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Popular in traditional village-style cooking
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Cooked in curries with potatoes, eggplant, or lentils
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Also suitable for frying and pan-roasting
Origin & Habitat:
Koi fish is a freshwater fish widely found in rivers, ponds, and canals of Bangladesh, India, and Southeast Asia. It is often farmed in ponds for food purposes and sometimes for ornamental use.
Appearance:
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Medium-sized, elongated body
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Silver-gray, sometimes golden or yellowish in color
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Smooth scales, slightly compressed body
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Broad head with a pointed mouth
Weight:
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Typically 200 grams – 1 kilogram
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Can grow larger in ponds or rivers
Taste:
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Soft, mild, and tasty flesh
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Moderate bones, suitable for curries and frying
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Popular in traditional Bengali dishes
Nutritional Value:
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High in protein
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Rich in calcium, phosphorus, and vitamins
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Low in fat, suitable for all ages
Uses:
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Cooked in curries (machher jhol)
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Fried whole or cut into pieces
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Sometimes steamed or roasted with spices
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)
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