Common Carp
Widely farmed freshwater carp. Mild flavor, great for Indian-style curry.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 1g |
| Sodium | 49mg |
| Iron | 0.9mg |
| Omega-3 Fatty Acids | 0.6g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Good balance of protein and healthy fats
Higher omega-3 than tilapia due to natural pond diet
Rich in Vitamin D and B12
Sustainable aquaculture fish
Dietary Information
Best Cooking Methods
Curry
Cook in onion-tomato gravy with spices. 15-20 mins.
Fry
Coat in spices and semolina. Shallow fry until golden.
Steam
Steam with ginger, garlic, and soy. 12-15 mins.
Pro Tips
- 💡 Remove the dark lateral line for cleaner flavor
- 💡 Soak in milk for 30 mins before cooking to reduce muddy taste
- 💡 Pairs well with strong aromatics like ginger and garlic
More Freshwater Fish
Katla (Indian Carp)
Large Indian carp, widely loved in Bengal and Bihar. Best in mustard curry.
Rohu
The most popular freshwater fish in India. Mild, sweet flesh perfect for jhol and fry.
Hilsa (Ilish)
The king of Bengali cuisine. Rich, buttery, and best in shorshe ilish.
Pabda
Small, silken catfish with one central bone. Melts in your mouth in light gravy.
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