Catfish (Khagga)

Introduction to Catfish
Known locally as Khagga or Singhara, Catfish is a well-loved option in Pakistani kitchens. With its mild, slightly sweet flavor and dense, moist texture, it adapts beautifully to traditional and modern cooking styles — especially frying, grilling, and curry-based dishes.

Local Names in Pakistan

Catfish is commonly called Khagga or Singhara in Pakistan and is easily recognized by its signature whisker-like barbels, found in both coastal and inland markets.

Sourcing & Availability

Catfish is sourced from local freshwater and estuarine environments in Pakistan. It’s widely accessible and appreciated for its adaptability to a range of recipes.

Cutting Options & Approximate Yield

Sizes usually range from 200 grams to 3 kg per fish.

Popular Cooking Methods

• Fried till golden, bringing out a natural sweetness

• Grilled for a smoky, savory flavor

• Cooked in curry for deeply spiced dishes

Its firm texture holds together well during cooking, making it a dependable choice in the kitchen.

Flavor & Texture Profile

Catfish offers a mild flavor with a dense and juicy bite. It absorbs marinades and spices exceptionally well, making it ideal for bold, flavor-packed preparations.

Storage Tips

Refrigerate catfish at or below 4°C and use within 2–3 days. For extended storage, freeze in an airtight container to preserve taste and texture.

Pairing Ideas & Seasonings

Catfish pairs excellently with bold spices like garlic, chili, and cumin. It’s commonly enjoyed with rice, naan, or a fresh side salad, allowing its natural flavors to shine through in any dish.

How to Identify Fresh Catfish

Choose Catfish with firm, moist flesh and a fresh, mild scent. Avoid any fish with an overly soft texture or dull color for the best quality.