Katla / Catla Fish
Katla fish is a well-known freshwater fish found in the rivers and lakes of India. Available throughout the year, it is one of the popular fish found in the Indian fish market. A mainstay of Andhra Pradesh, Bengal, and Bihar, the Katla fish may not be as big as the rohu. However, it contains plenty of nutrients and tastes nice when prepared in mustard oil. While low in saturated fat, it also has proteins, making Katla Fish distinctive.
Katla Fish has Omega 6 to Omega 3 fatty acids. It contains Vitamin B3 as well. Freshwater Katla Fish is believed to help remove access cholesterol, as it has low cholesterol levels. It has a low-fat content. It is rich in numerous nutrients, such as zinc, potassium, iodine, and selenium. Omega-3 fatty acids are said to keep the skin healthy and prevent skin problems.
It’s very important to have a frost Katla fish throughout the cooking preparation. But it is especially important after a fish is dressed. Icing Katla fish is also the best way to store it. An insulated cooler will be effective in draining the ice water. Excessive water can spoil the flavor of the fish.