catla fish
Also known as: katla fish
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Also known as: katla fish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Catla is a highly nutritious freshwater fish. It is an excellent source of lean protein and heart-healthy Omega-3 fatty acids, which help reduce inflammation and support brain and cardiovascular health.
A 100g serving of Catla fish provides approximately 19g of high-quality protein. This makes it an ideal food choice for muscle repair, growth, and maintaining overall body strength.
Yes, Catla is beneficial for weight loss as it is relatively low in calories (118 per 100g) and high in protein. The high protein content helps increase satiety, keeping you full for longer and reducing the urge to snack.
Absolutely. Catla fish contains 0g of carbohydrates, making it an excellent choice for ketogenic and low-carb diets. It provides essential healthy fats and protein without impacting blood sugar levels.
Yes, Catla is a great option for diabetics because it has a zero glycemic index and is rich in Omega-3 fatty acids. These fats can help improve heart health and insulin sensitivity, which are important for managing diabetes.
Catla has a mild, delicate flavor and a firm, moist texture. Unlike some other freshwater carp, it generally lacks a 'muddy' taste, making it very versatile for various curries, fries, and grilled dishes.
Like most carp species, Catla does have a significant number of intramuscular bones, including fine Y-bones. It is important to be careful while eating, or to choose larger cuts where the bones are easier to identify and remove.
catla fish is a versatile ingredient found in cuisines around the world. With 118 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Catla is most commonly used in South Asian curries or marinated in spices and shallow-fried. It can also be steamed or grilled, though it is best suited for moist heat cooking to keep the flesh tender and juicy.
Fresh Catla should have clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should have a mild, clean scent rather than a strong or unpleasant 'fishy' odor.
Fresh Catla should be kept in the coldest part of the refrigerator and consumed within 1-2 days. For longer storage, clean the fish thoroughly, wrap it tightly in freezer-safe packaging, and freeze it for up to 3 months.