Rohu / Rui

The flesh is white, tender, smooth in texture and mild with practically no “fishy” taste. Just about anyone should find it enjoyable – but, Rohu does, like all carp, have a “spine problem” similar to Milkfish (Bangus), a fish in a related order. The texture is white, non-oily and tasty. It is an excellent source of high-quality protein and also rich in omega 3 fatty acids, beneficial to the heart. It contains Vitamin C. They are also good sources of vitamin D and niacin.

A quintessential fish of every Bangali household, Rohu is a versatile fish. One of the most distinguished species of carp, it is renowned for its unique taste and tender meat. Rohu is an essential source of proteins, and also supplies amino acids, minerals, vitamin A and vitamin D. Rohu is rich in zinc, which boosts the immune system and slows the aging process. It also contains Sulphur which is helpful for skin, hair and nails. Go ahead make some delicious curry or simply grill it.

Scientific name: Labeo rohita