KOI FISH(IQF) কই মাছ

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:

• Long body, smooth skin without scales

• Color: grayish on top and silver-white on the belly

• 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:

• Rich in protein

• Contains omega-3 fatty acids

• Source of calcium, iron, vitamin A, and phosphorus

Uses:

• Popular for curries, fish soups, and fried dishes

• Also exported as fillets (often called pangasius in international markets)

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