Rohu, scientifically known as Labeo rohita, is a freshwater fish species belonging to the carp family, Cyprinidae. It is one of the most widely consumed fish in South Asia, particularly in India, Bangladesh, Nepal, and Pakistan. It is commonly known as Rohu in Hindi and Bengali, while in Kannada, it is referred to as Sheelavathi. This species is highly valued for its taste, nutritional benefits, and economic importance in aquaculture.
Physical Characteristics
Rohu has an elongated, laterally compressed body with a slightly arched dorsal profile. It features large silver-colored scales on its body, while the head is darker, often grayish. The fish can grow up to 1–2 meters in length and weigh around 20–30 kg under optimal conditions. Its fins are mostly red or orange, adding to its distinct appearance.
Habitat and Distribution
Rohu is a freshwater fish that thrives in rivers, lakes, reservoirs, and large ponds. It is native to the Indian subcontinent and commonly found in the river systems of the Ganges, Brahmaputra, and Indus. Due to its adaptability and high commercial value, it is widely cultivated in aquaculture farms across South Asia. The fish prefers clear, slow-moving waters with abundant vegetation.
Diet and Feeding Habits
Rohu is an omnivorous fish with a preference for plant-based food. In the wild, it primarily feeds on algae, plankton, and aquatic vegetation. In fish farms, it is fed with a mixture of grains, oil cakes, and other supplementary feeds to promote rapid growth. The fish exhibits a filter-feeding behavior and contributes to maintaining ecological balance in water bodies by consuming excess organic matter.
Nutritional and Health Benefits
Rohu is a rich source of high-quality protein, omega-3 fatty acids, vitamins (A, D, and B-complex), and essential minerals like calcium, phosphorus, and iron. Regular consumption of Rohu fish promotes heart health, improves brain function, and supports bone development. It is also known for its low mercury content, making it a safe dietary choice.
Economic and Culinary Importance
Rohu is extensively farmed due to its fast growth rate and high market demand. It is a staple in Indian and Bangladeshi cuisine, often cooked in curries, fried, or steamed. The mild, sweet taste and firm texture make it a favorite among seafood lovers.
Due to its nutritional value and economic significance, Rohu remains one of the most important freshwater fish species in South Asia.