Catla Slices

Specs: Slices

Individually Frozen at -24°C, Vacuum Sealed

Type: Fresh Water Fish

Pack: 1/2 Kg No Wastage!

Pieces: 3-4 slices per pack. 120-150 gms per slice

RecipeCatla in Tamarind Gravy.

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Availability: In stock

Rs. 270.00



Also known as: Bengal Carp, Katla, Tambra, Kendai, Thoppu meen, kanavi, Theppu Meen Botchee, Botcha, Karakatla, Katla, Pla Kra Ho
Scientific Name: Cyprinidae Catla  
Similar to: Rohu, Mrigal
Cooking Styles: Steam, pan fried, slow simmer curries

Lovely firm texture and non-oily meat make this one of the most popular fish in most of parts of India, especially Bengal

Why not try this recipe when you next order our Catla Steak - Catla in Tamarind Gravy

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the fresh frozen product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.


Customer Reviews (2)

Good Quality but from very large fishReview by Shounak
The fish was of good quality but as it was from very large fish so had a peculiar taste.
I would love it if all Catla pieces are made from fish of size within 2kg.

Fishvish Team - We'll definitely try. Thank you. (Posted on 8/8/2017)
Very good!Review by Deepali
It had been a long time since we had Catla and this met with more than our expectations.
Very fresh and tasty. (Posted on 12/7/2016)

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