Ruhu fish

Description

Rohu Fish (Labeo rohita).

🌍 Habitat & Origin

• Native to South Asia: India, Nepal, Bangladesh, and Pakistan

• Found in rivers, lakes, and ponds

• Extensively farmed in aquaculture; one of the top three Indian major carps (with catla and mrigal)

🍽️ Culinary Use

Rohu is a popular food fish, especially in:

• Bengali cuisine (e.g., macher jhol, shorshe rohu)

• Odia, Bihari, Assamese, Nepali, and Pakistani dishes

• Fried, curried, or steamed with mustard or spices

Taste & Texture:

• Mild, slightly sweet flavor

• White, flaky flesh

• Has medium bones, so it’s easier to eat than some other freshwater fish

🧪 Nutritional Value (per 100g, cooked)

• Calories: ~97 kcal

• Protein: ~17–20g

• Fat: ~2–4g (depends on cut and cooking method)

• Rich in:

  • Omega-3 fatty acids

  • Vitamin A & D

  • B-vitamins (especially B12)