climbing perch
Also known as: anabas testudineus, koi mach, puyu, kai fish, kavai, walking fish
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Also known as: anabas testudineus, koi mach, puyu, kai fish, kavai, walking fish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Climbing perch is a freshwater fish native to Asia, known for its ability to survive out of water for short periods and 'walk' across land using its pectoral fins.
Look for fish with clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should have a fresh, mild scent.
Tilapia, common perch, or small catfish are suitable substitutes as they have similar textures and flavor profiles.
Remove the tough scales using a scaler or knife, trim the sharp fins carefully, and remove the gills and internal organs before washing thoroughly.
As a freshwater fish that typically occupies lower trophic levels, it generally has lower mercury levels compared to large predatory marine fish.
Yes, it freezes well. Clean the fish first, pat it dry, and wrap it tightly in plastic wrap or a freezer bag to prevent freezer burn.
It is popular in Bengali cuisine as 'Koi Macher Jhol' (curry) and in Southeast Asian dishes where it is often grilled or fried with salt and turmeric.
Yes, it contains many fine bones, so it requires careful eating, especially when served whole.
Yes, it is an excellent keto-friendly food as it is high in protein and contains zero carbohydrates.
climbing perch is a versatile ingredient found in cuisines around the world. With 115 calories per 100g and 19.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring climbing perch with step-by-step instructions.
Browse recipes →When frying, it takes about 4-5 minutes per side. In a curry, it usually poaches to perfection in 8-10 minutes.
