Rohu Curry Cut

Specs: Cleaned and Cut Curry Pieces

IQF at -40°C, Vacuum Sealed

Type: Fresh Water Fish

Pack: 1/2 Kg (Equivalent to 1 Kg Whole Fish)

Pieces: 8-12 per pack

RecipeMasor Tenga.


Reward Points You will earn 30 Hats for writing a review of this product Sign up to get notified when this product is back in stock
    • Reward Points Purchasing this item you will earn 25 Hats
    • Applies only to registered customers, may vary when logged in.

Availability: Sold Out

Rs. 250.00

Details

Details

Also known as: Carpo, Dumra, Rui Maach, Rohi, Bhobari, Tambada Massa
Scientific Name: Labeo rohita  
Similar to: Carp, Mrigal, Katla
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 Rohu Curry Cut - Masot Tenga.

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 IQF 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.

Reviews

Customer Reviews (4)

Good service and products.Review by Archana
Quality
Price
Value
Clean and good quantity. Happy with the service. Value for money. (Posted on 11/27/2017)
Fish was old and bitterReview by Shormistha
Quality
Price
Value
Fish was bitter and was not much fresh rather rubbery.

The Fishvish Team: Product was replaced. (Posted on 9/14/2017)
Good convenience, quality productReview by Dipanwita
Quality
Price
Value
Good cleaned pieces. Convenient for people hard pressed for time (Posted on 3/11/2017)
Excellent qualityReview by Deepali
Quality
Price
Value
Very tasty and very fresh big size pieces.Very good for a to make a nice bengali curry. (Posted on 12/7/2016)

Write Your Own Review

Only registered users can write reviews. Please, log in or register