Catla Fish (Catla)

Introduction

Catla — locally known as Bhakur or Bhakura — is a top pick among freshwater fish lovers across Pakistan. With its rich, slightly sweet taste and firm, flaky texture, Catla brings comfort and flavor to your table. Whether you’re planning a homestyle curry or a weekend BBQ, it’s a fish that never disappoints.

Local Names in Pakistan

In most regions, you’ll hear it called Bhakur or Bhakura, especially in Punjab and interior Sindh. It’s a common part of traditional meals and a favorite in many households.

Sourcing & Farming

Our Catla comes from freshwater farms within Pakistan, where it’s raised in clean, regulated environments. It’s handled and processed with care, ensuring top quality from source to delivery, fresh, cleaned, and ready-to-cook pieces delivered to your door.

Cutting Options & Approximate Yield

Weights typically range between 0.5 kg to 5 kg per fish.

Popular Cooking Methods

• Grilled with spice rubs or lemon-masala

• Fried till crispy for a traditional touch

• Baked with herbs for a healthy meal

• Steamed for a soft, nutrient-packed option

Catla’s thick meat holds flavor beautifully, making it a favorite in both rich curries and simple preparations.

Taste & Texture

The flavor is mild with a hint of sweetness, while the texture is firm yet flaky — which means it holds up well in both wet gravies and dry tandoori-style marinades.

Storage Tips

For best freshness, refrigerate and use within 2–3 days. For longer storage, it can be frozen — just seal it properly to avoid freezer burn and preserve its taste.

What Goes Well With Catla

Catla pairs beautifully with garlic, black pepper, lemon, hara masala, or mild curry spices. Serve it with plain rice, steamed vegetables, or roti for a balanced meal.

How to Pick Fresh Catla

When buying fresh Catla:

• Flesh should be firm and shiny

• A clean, mild scent is a good sign

• Fillets may show a light pink or silver sheen, which indicates quality