Rohu is the most commonly consumed fish in Bangladesh, Nepal, Pakistan, and the southern states of India, Nagaland, Bihar, Odisha, West Bengal, Andhra Pradesh, Tamilnadu, and Uttar Pradesh. Do you know that preparing a recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit gospel gathered by Someshvara III, who was the ruler of modern-day Karnataka? Rohu fish is usually marinated in asafoetida and salt after peeling in this recipe. It is then dropped in turmeric and mixed in water before frying. If buying online, rohu fish comes with a neatly gutted head and is free from preservation.
Rohu fish with head & tailpieces is a great source of protein and is low-fat. It contains zinc, iron, and calcium minerals and has an omega-3 fatty acid. Vitamins such as A and D are also present in significant amounts. Rohu fish raises immunity and has anti-inflammatory content.
Before refrigerating, wash the rohu fish in icy water and dry it with a cloth. Later, cover the fish in plastic wrap and stock it in the refrigerator. Usually, a rohu fish can be frozen for up to two days. Lean rohu fish store better than trout.