Catla fish, scientifically known as Labeo catla, is a prominent freshwater species. It is widely recognized in aquaculture, particularly across South Asia, where it holds significant importance. This fast-growing carp is a valuable species for aquatic farming practices. Its widespread cultivation contributes to its recognition in the region.
Characteristics and Natural Habitat
Catla fish possesses a large, broad head, a protruding lower jaw, and an upturned mouth. Its body is wide with large, grayish scales on its dorsal side and a whitish belly. Mature fish may exhibit a golden-yellowish sheen on their scales.
This species can grow up to 182 cm (6.0 ft) in length and weigh as much as 38.6 kg (85 lb). Most Catla caught for consumption typically weigh between 2-5 kilograms (4.4-11 pounds). The fins are generally black or dusky grey, with some having a reddish tinge.
Catla is native to rivers and lakes across northern India, Bangladesh, Myanmar, Nepal, and Pakistan. It thrives in freshwater environments such as rivers, natural lakes, reservoirs, and large ponds. This fish is a surface and mid-water feeder, with adults primarily consuming zooplankton using their large gill rakers. Younger Catla, however, feed on both zooplankton and phytoplankton.
Economic and Culinary Significance
Catla fish holds considerable economic importance, particularly within South Asian aquaculture. It is considered one of the most significant farmed freshwater fish species in its native range due to its rapid growth rate. This species is frequently cultivated in polyculture systems alongside other carp species, such as roho labeo (Labeo rohita) and mrigal carp, contributing to overall fish production. In well-managed farms, Catla can attain maturity in approximately 18 months.
Catla production reached around 2.8 million tonnes per year by 2012. Fish weighing between 1-2 kg (2.2-4.4 lb) are generally preferred by consumers. This preference often influences harvesting sizes in aquaculture operations.
From a culinary perspective, Catla is a popular food fish in South Asia. Its white, tender flesh makes it a favored ingredient in many traditional dishes. Common preparation methods include various curries and fried dishes, showcasing its versatility. The fish is typically sold and consumed fresh, often transported on ice.
Nutritional Profile
Catla fish offers a beneficial nutritional profile. It is a good source of high-quality protein, fundamental for muscle repair and growth. A typical serving provides a significant portion of daily protein requirements.
The fish also contains essential fatty acids, including Omega-3s, beneficial for various bodily functions. They support cardiovascular health and brain function. Eating Catla contributes to a balanced intake of these fats.
Catla provides Vitamin D and various B vitamins. Vitamin D supports bone health and immunity, while B vitamins aid energy metabolism. It also contains minerals like phosphorus, selenium, and iodine, important for bone strength and thyroid function.