pabo catfish
Also known as: ompok pabo, pabo, butter catfish, indian butter catfish, pabo pabda
Loading...
Also known as: ompok pabo, pabo, butter catfish, indian butter catfish, pabo pabda
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should have a mild river scent, not a strong fishy odor.
It has a central backbone and some fine ribs, but it is generally considered easier to eat than many other freshwater fish.
Other varieties of Pabda fish, Swai, or any small freshwater catfish with delicate white flesh can be used as a substitute.
Yes, it freezes well. Clean and pat it dry before placing it in a freezer-safe bag. It stays best for up to 3 months.
As a smaller freshwater fish, it generally has lower mercury levels compared to large predatory marine fish, making it safer for regular consumption.
Remove the gills and entrails, then wash the fish thoroughly with cold water. Rubbing it with salt or lemon juice helps remove the slippery coating.
It is a delicacy in Bengali cuisine, often cooked as 'Pabda Macher Jhal' (spicy curry) or 'Sorshe Pabda' (mustard gravy).
Yes, it is low in calories and high in protein, making it an excellent choice for weight management and high-protein diets.
pabo catfish is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 16.5 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 →Discover 3 recipes featuring pabo catfish with step-by-step instructions.
Browse recipes →