catla carp
Also known as: katla fish, katla
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Also known as: katla fish, katla
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, catla carp is highly nutritious. It is a rich source of high-quality protein and omega-3 fatty acids, which support heart health and reduce inflammation. It also provides essential minerals like phosphorus and zinc for bone and immune health.
A 100g serving of catla carp contains approximately 17.83g of protein. This makes it an excellent source of easily digestible protein, which is essential for muscle building, repair, and overall body maintenance.
Yes, catla carp can be a great addition to a weight loss diet. It is relatively low in calories (127 per 100g) and high in protein, which helps increase satiety and preserve lean muscle mass while losing fat.
Yes, catla carp is very keto-friendly as it contains 0g of carbohydrates. Its moderate fat content and high protein profile make it ideal for low-carb and ketogenic lifestyles.
Naturally, catla carp is 100% gluten-free. However, be mindful of how it is prepared; breading or certain sauces used during cooking may contain gluten, so check ingredients if you have a sensitivity.
Catla carp has a mild, slightly sweet flavor and a firm, moist texture. It is less 'fishy' than many other oily fish, making it a popular choice for curries and fried dishes where it absorbs spices well.
Catla carp is versatile and can be fried, grilled, or steamed. In South Asian cuisine, it is most commonly used in traditional fish curries where the steaks are simmered with mustard oil and aromatic spices.
catla carp is a versatile ingredient found in cuisines around the world. With 127 calories per 100g and 17.83 grams of protein, it's a nutritious addition to many dishes.
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View all other →Fresh catla carp should be kept in the coldest part of the refrigerator and consumed within 1-2 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze it for up to 3 months.
Look for clear, bulging eyes and bright red or pink gills. The flesh should be firm to the touch and spring back when pressed, and the fish should have a mild sea-like scent rather than a strong, unpleasant odor.
Like most carp species, catla has a fair amount of small intramuscular bones, often called pin bones. It is usually cut into steaks, and care should be taken when eating to identify and remove these small bones.