Moruwa Fish
Also known as: Mola Carplet, Amblypharyngodon mola, Mola fish, Mourola mach, Maurala, Mowa, Mourala fish
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Also known as: Mola Carplet, Amblypharyngodon mola, Mola fish, Mourola mach, Maurala, Mowa, Mourala fish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw Moruwa fish is highly perishable and should be cooked within 24 to 48 hours if kept in the refrigerator. If frozen, it can last up to 3 months.
No, Moruwa fish are small and their bones are soft when cooked. Eating them whole provides a significant amount of calcium.
Small freshwater fish like Anchovies, Smelt, or Whitebait are the best substitutes due to their similar size and texture.
Look for fish with clear, bright eyes, firm flesh that springs back when pressed, and a fresh, mild sea scent rather than a strong fishy odor.
Yes, it is highly recommended for children in many cultures because of its high Vitamin A and mineral content, which supports growth and vision.
Gently scrape off any scales, remove the gills and internal organs, and wash thoroughly in cold water. The head is usually kept intact.
As a small, short-lived freshwater fish, Moruwa is generally very low in mercury compared to large predatory marine fish.
Common dishes include 'Mola Macher Chorchori' (a dry vegetable and fish mix), crispy deep-fried fish, and light mustard-based curries.
Moruwa Fish is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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