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
| Cutting Style | Approx. Yield | Best For |
|---|---|---|
| Whole (cleaned) | 100% | Traditional dishes |
| Gutted | 75% | Faster prep and marination |
| Headless & Gutted | 60% | Ready-to-cook convenience |
| Slices | 60% | Frying or curries |
| Boneless | 40% | Light meals, fillets |
Sizes usually range from 200 grams to 3 kg per fish.
Popular Cooking Methods
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Fried till golden, bringing out a natural sweetness
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Grilled for a smoky, savory flavor
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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.
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