Katla fish (Catla catla), commonly known as "Katla" in South Asia, is a major freshwater fish species native to the rivers of the Indian subcontinent. It belongs to the carp family, Cyprinidae, and is widely cultivated in aquaculture due to its fast growth rate, high nutritional value, and demand in markets.
Physical Characteristics
Katla fish has a deep, broad body with a large head and upturned mouth, which helps it feed on plankton from the water surface. Its scales are large and silver-grey, with a darker shade along the back. Adult Katla can grow up to 1.5 meters in length and weigh over 20 kg in ideal conditions.
Habitat and Farming
Katla thrives in freshwater rivers, lakes, and reservoirs with moderate water flow. It is extensively farmed in countries like India, Bangladesh, Nepal, and Myanmar through polyculture systems, often along with Rohu and Mrigal fish. Katla requires warm water temperatures (around 25–30°C) for optimal growth.
Nutritional Value and Health Benefits
Katla fish is rich in protein, omega-3 fatty acids, vitamins, and minerals. It supports heart health, brain function, and muscle development. The low-fat content and high-quality protein make it an excellent choice for a healthy diet.
Culinary Uses
Katla is a favorite in South Asian cuisine, often prepared as curries, fried dishes, or grilled. It has tender, mildly sweet flesh that absorbs spices well, making it a preferred choice in Bengali, Odia, and Assamese dishes.
Economic and Commercial Importance
Katla is extensively cultivated in fish farms due to its high market demand. It plays a crucial role in the fishing industry, contributing significantly to the livelihoods of fishermen and fish traders. The fish is exported to various countries, catering to the South Asian diaspora.
Cultural Significance
In regions like Bengal and Odisha, Katla is an integral part of traditional feasts and religious celebrations. It is often served during weddings, festivals, and special occasions, symbolizing prosperity and good fortune.
With its economic significance and nutritional benefits, Katla remains one of the most consumed freshwater fish in South Asia.