Rohu
The most popular freshwater fish in India. Mild, sweet flesh perfect for jhol and fry.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 0.6g |
| Sodium | 60mg |
| Iron | 0.4mg |
| Omega-3 Fatty Acids | 0.5g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Most consumed freshwater fish in India for good reason — balanced nutrition
Low in fat, high in protein — ideal for daily meals
Rich in B-vitamins for energy metabolism
Affordable protein source for large families
Dietary Information
Best Cooking Methods
Jhol
Light, thin curry with potatoes and tomatoes. 15-20 mins simmer.
Fry
Coat in spices and semolina. Shallow fry 4-5 mins per side.
Kaliya
Rich, thick gravy with yogurt and spices. Special occasion dish.
Pro Tips
- 💡 Rohu has more bones — eat carefully, especially with children
- 💡 Middle cuts have fewer bones than head or tail pieces
- 💡 Pairs perfectly with steamed rice — classic Bengali combination
More Freshwater Fish
Katla (Indian Carp)
Large Indian carp, widely loved in Bengal and Bihar. Best in mustard curry.
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.
Singhara (Catfish)
Freshwater catfish with firm, earthy flesh. Great for curry and fried preparations.
Have Questions About Nutrition?
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