Fresh Rohu Bengali Cut (with Head)

Also known as: Carpo, Dumra, Rui Maach, Rohi, Bhobari, Tambada Massa
Scientific Name: Labeo rohita  
Similar to: Carp, Mrigal, Catla
Cooking Styles: Steam, pan fried, slow simmer curries

It is said that larger this fish gets, the tastier it becomes. Lovely firm texture and non-oily meat make this one of the most popular fish in most of parts of India.

Why not try this recipe when you next order our Fresh Rohu Bengali Cut - Coming soon....

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 your fridge, best kept between 0°C and 5°C. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the packet.


• 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.