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:

• Medium-sized, slightly elongated and flattened body

• Dark gray to blackish color on the back, lighter belly

• Small scales with smooth skin

• Broad head with a pointed mouth

Weight:

• Typically 200 grams – 1.5 kilograms

Taste:

• Soft, firm, and flavorful flesh

• Mildly oily, with few bones

• Ideal for traditional curries and frying

Nutritional Value:

• High in protein

• Rich in calcium, phosphorus, and essential vitamins

• Low in saturated fat, healthy for all ages

Uses:

• Cooked in curries (machher jhol)

• Fried or pan-roasted with spices

• Popular in rural and urban markets alike

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 & 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: 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)