Rahu Fish (Rohu)

Introduction

Rahu — also known as Rohu, Kala Rahu, or Safaid Rahu — is one of the most familiar and loved freshwater fish in Pakistani kitchens. Known for its mild taste and tender texture, it’s perfect for frying, grilling, or adding to traditional curries.

Local Names in Pakistan

You’ll hear it called Kala Rahu or Safaid Rahu depending on the variety. Both are popular and widely used in everyday meals and festive recipes across the country.

Where It Comes From

Rahu is now professionally farmed in freshwater environments across Pakistan. These clean, controlled settings ensure that the fish is fresh, consistently available, and processed with care.

What Makes Rahu a Favorite

Rahu offers a clean flavor, soft flakes, and a light mouthfeel — perfect for Pakistani-style cooking.

Cutting Options & Approximate Yield

Rahu usually ranges from 300g to 2 kg per fish.

Cooking Ideas

Rahu’s soft meat and flexible flavor make it a great match for:

• Classic frying with masala for a crispy treat

• Grilling with herbs and lemon

• Traditional curry – it absorbs desi spices beautifully

• Steaming or light baking for a clean and gentle bite

Taste & Texture

It’s known for a mildly sweet flavor and soft, flaky white meat. Whether you’re making a simple fish fry or a masala-heavy dish, Rahu blends right in.

Storage Tips

Keep refrigerated and cook within 2–3 days. If needed, it can be frozen to maintain freshness and flavor — just seal it well to avoid freezer burn.

Best Seasonings & Pairings

• Tastes great with turmeric, garlic paste, or hara masala

• Serve with plain rice, naan, or stir-fried veggies

Choosing Fresh Rahu

When buying fresh Rahu:

• Look for firm flesh with a natural sheen

• The fish should have a fresh, ocean-clean scent (not fishy or sour)

• No dull patches or soft spots on the cut