The catla, also known as the Indian carp, is a species of freshwater fish belonging to the carp family. Native to major river systems in South Asia, including India, Bangladesh, and Pakistan, it is a widely consumed and economically important food fish throughout its native region, making it a staple in local diets and aquaculture practices.
Physical Characteristics and Habitat
The catla fish (Catla catla) possesses distinct physical attributes. It has a large, broad head and a prominent, upturned lower jaw, aiding its feeding habits. Its body is covered in large, silvery scales.
This species is among the largest carp in its native region, often reaching lengths of 1 to 1.5 meters (3 to 5 feet) and weights exceeding 25 kilograms (55 pounds). Catla inhabit rivers, lakes, and reservoirs across India, Bangladesh, Pakistan, Nepal, and Myanmar. They are surface and mid-water feeders, primarily consuming zooplankton like rotifers, copepods, and cladocerans.
Role in Aquaculture
Catla is valued in aquaculture for its rapid growth and feeding behavior. Its diet of zooplankton from upper water layers makes it an efficient converter of pond productivity into biomass. This minimizes competition with species feeding at other depths.
It is often incorporated into polyculture systems, also known as composite fish culture. In this method, catla are raised alongside other carp species occupying different water column levels. For instance, catla (surface feeder) is cultured with rohu (mid-water feeder) and mrigal (bottom feeder). This integrated approach maximizes pond resource utilization, increasing fish yield and economic returns.
Culinary Significance
Catla is regarded in South Asian cuisine for its taste and texture. It is an oily fish, contributing to its rich flavor and moist flesh. While flavorful, it can be quite bony, especially along the spine and ribs.
Beyond flavor, catla is a nutritious food source. It provides high-quality protein, essential for muscle development and repair. It also contains omega-3 fatty acids, known for supporting heart health.
In South Asian households, catla is prepared in many traditional dishes. Popular preparations include fish curries, such as Catla Kalia, cooked in a rich, spiced gravy. It is also enjoyed fried, often marinated with turmeric, chili, and salt before being pan-fried or deep-fried.