Sea Fish
Buy Fresh Catla Fish (Thaila) Online in Karachi
Buy fresh Catla fish (Thaila) online in Karachi, Lahore, Islamabad & across Pakistan with reliable freshwater fish home delivery. At Gwadar Seafood, our Catla is farm-sourced, hygienically processed, and delivered fresh without chemical treatment.
Introduction
Catla (locally known as Thaila – تھیلا) is one of the most popular freshwater fish in Pakistan. Scientifically called Labeo catla, it belongs to the carp family and is widely farmed across Punjab and Sindh.
It is known for its Small head, Fat body, and meaty white flesh, making it ideal for traditional Pakistani dishes like fish curry and tawa fry.
Sourcing & Farming
Catla is a freshwater fish commonly farmed in inland ponds and fish farms across Pakistan, especially in Punjab and interior Sindh. It thrives in slow-moving or still waters and is available throughout the year.
- Farm-raised in freshwater environments within Pakistan
- Sourced from regulated fish farms
- Cleaned and processed hygienically
- Delivered fresh and ready to cook
Physical Traits & Texture
- Small head with Fat/Large body structure
- Grey-silver/Yellowish scales with white underside
- Thick, firm, and fleshy meat
- Contains natural bone structure (best for slices)
Names & Taxonomy
| Field | Details |
|---|---|
| Common Name | Catla |
| Local Name (Pakistan) | Thaila (تھیلا) |
| Other Names | Bhakur / Bhakura |
| Scientific Name | Labeo catla |
| Family | Cyprinidae |
| Order | Cypriniformes |
| Class | Actinopterygii |
| Phylum | Chordata |
Size Options
- Typically ranges from 300g to 1kg per fish
- Larger sizes available depending on supply
Cutting Options & Yields (Optimized Table)
| Cut Style | Approx. Yield | Best Use |
|---|---|---|
| Whole (uncleaned) | 100% | Full cooking, bulk use |
| Whole & Gutted | ~80% | Curry, quick prep |
| Headless & Gutted | ~75% | Easy cooking |
| Slices (Bone-in) | ~65% | Fry, curry (recommended) |
| Boneless | ~40% | Light meals (may still contain small bones) |
Note: While Catla fish is available in boneless cuts, small internal bones may still remain. These are naturally embedded in the flesh and cannot be completely removed during processing.
Cooking Ideas
- Spicy Catla Fry with red chili & lemon
- Traditional Fish Curry (tomato-onion base)
- Grilled Thaila with desi masala
- Fried slices for crispy texture
Tips for Selecting Fresh Catla
- Flesh should be firm and shiny
- Smell should be clean (not strong)
- Eyes should be clear (if whole)
- Cuts should look moist, not dry
Storage Tips (SEO Optimized)
Storage Tips for Fresh Catla (Thaila):
- Refrigerate at 0–4°C and use within 2–3 days
- Freeze in airtight packaging for up to 1–2 months
- Avoid repeated thawing
Nutrition Highlights (Approx. per 100g)
| Nutrient | Approx. Value |
|---|---|
| Calories | ~120 kcal |
| Protein | ~20–22 g |
| Fat | ~4–6 g |
| Carbohydrates | 0 g |
| Omega-3 | ~0.5 g |
| Sodium | ~50 mg |
| Calcium | ~20 mg |
| Iron | ~1 mg |
| Vitamin D | ~5 µg |
| Vitamin B12 | ~2 µg |
Catla is a high-protein freshwater fish that supports muscle growth, energy levels, and overall health. Values are approximate and may vary based on size and source.
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