Other
catla carp.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
katla fishkatla
SERVING
CALORIES
127
PROTEIN
17.8g
CARBS
0g
FAT
5.6g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 0.10 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories127kcal—
Protein17.8g36%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat5.6g7%
Saturated fat1.1g5%
Cholesterol66mg22%
Water76.3g—
MINERALS
Sodium49mg2%
Potassium333mg7%
Calcium41mg3%
Iron1.2mg7%
Magnesium29mg7%
Phosphorus415mg33%
Zinc1.5mg13%
Copper0.06mg7%
Manganese0.04mg2%
Selenium12.6µg23%
VITAMINS
Vitamin A9.0µg1%
Vitamin C1.6mg2%
Vitamin D24.7µg123%
Vitamin E0.63mg4%
Vitamin K0.10µg0%
Thiamin (B1)0.12mg10%
Riboflavin (B2)0.06mg5%
Niacin (B3)1.6mg10%
Pantothenic acid (B5)0.75mg15%
Vitamin B60.19mg11%
Folate (B9)15µg4%
Vitamin B121.5µg64%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup140g
1 tablespoon8.8g
1 teaspoon2.9g
1 ml0.6g
1 liter583.3g
1 piece140g
HEALTH BENEFITS
Why eat it.
- ✓Rich source of high-quality, easily digestible protein essential for muscle building and repair.
- ✓Good source of B-vitamins, particularly Vitamin B12, which is vital for nerve function and the formation of red blood cells.
COOKING TIPS
In the kitchen.
- 1Catla is a bony fish with a delicate, slightly sweet flavor, making it ideal for traditional curries like Bengali 'Macher Jhol' or 'Doi Maach'.
- 2It is excellent for pan-frying or shallow-frying. Marinate steaks or pieces with turmeric, salt, and chili powder before frying until the skin is crisp.
- 3Due to its numerous fine bones, it is often cooked as steaks or large pieces rather than fillets. Exercise caution while eating.
- 4Steaming the fish with a mustard paste ('Shorshe Bata') is a popular preparation that preserves its moist texture and enhances its flavor.
STORAGE
Keep it fresh.
- Store fresh catla carp in the coldest part of the refrigerator (below 40°F or 4°C) and consume within 1-2 days.
- For freezing, clean and gut the fish, pat it dry, wrap tightly in plastic wrap or place in a freezer bag, and store at 0°F (-18°C) for up to 3 months.
FAQ
Frequently asked questions.
How much protein is in catla carp?
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.
Is catla carp keto-friendly?
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.
Is catla carp gluten-free?
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.
What does catla carp taste like?
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.
How do you cook catla carp?
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.
How do you store fresh catla carp?
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.
How can you tell if catla carp is fresh?
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.
Does catla carp have many bones?
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.
