Netted to order from our own ponds, never iced overnight.
Freshly harvested · be the first to review
Netted to OrderPond-RaisedNever Frozen
₨850₨950per kg
Live-netted rohu (Labeo rohita) raised at low stocking density in our six freshwater ponds in Tando Allahyar, Sindh. We net against confirmed orders only — the fish is cleaned, cut to your preference and moved chilled the same morning, so it reaches you in the condition farmed fish is supposed to arrive in. Pond-raised rohu has firmer flesh and none of the muddy note that comes from overcrowded water.
Lahore₨250 ambient (+₨60/kg over 1 kg), ₨600 chilled — free ambient over ₨5,000 up to ~8 kg
Islamabad₨250 ambient (+₨60/kg over 1 kg), ₨600 chilled — free ambient over ₨5,000 up to ~8 kg
Tando AllahyarFree pickup · ₨100 local delivery, free over ₨1,500
How to judge a rohu before you pay for it
Press the flank — it should spring back rather than hold the dent. The eye should be domed and clear, not sunken and cloudy. Lift the gill cover: bright red is fresh, brown-grey is not. And smell it. Fresh freshwater fish smells of clean water and almost nothing else; the sharp fishy smell people associate with fish is the smell of it going off.
A muddy taste is a separate problem from freshness and no amount of ice fixes it. It comes from geosmin produced by algae in overcrowded, oxygen-poor ponds, so it is a stocking-density problem rather than a handling one. It is worth asking any seller how their ponds are run — ours are stocked well below intensive rates for precisely this reason.
Size, cuts and what to ask for
A 1 to 1.5 kg fish is the sweet spot for most households: the flesh-to-bone ratio is better than a smaller fish and it portions into proper darha steaks. Very large fish can be cheaper per kilo simply because they are awkward to cook at home.
Tell us how you want it when you order. Whole and cleaned is the default — gutted, scaled, head on. We can steak it across the bone for a salan, or fillet it if you want it boneless, though a filleted rohu loses a good deal of weight to the frame and you should expect that in what arrives.
Cooking it
Rohu has a firm flesh that holds together in a curry better than most freshwater fish, which is why it is the standard fish for a salan. For frying, cut across the bone into steaks, salt them and leave them twenty minutes before flouring — it firms the surface and stops it breaking up in the pan.
It is a boney fish and always will be. The bones run in a predictable pattern rather than being scattered, so a steak cut across the body gives you bones you can see and lift out. If bones are the problem, tilapia is the easier fish and we farm that too.
Where it comes from
Our own ponds here at Village Began, netted the morning it ships rather than held on ice. Rohu takes roughly twelve months in the pond to reach a good market size, which is most of what separates its price from tilapia's.
If you are researching what fish costs across the country rather than buying today, our fish price page covers farmed freshwater, sea fish at Karachi rates and imported salmon separately, with the source of each figure named.
Keep chilled at 0–4°C and cook within 24 hours of delivery, or portion and freeze on the day it arrives. Never refreeze thawed fish.
100% freshness guarantee
Shipping
• Same-day local delivery around Tando Allahyar (order by noon)
• Next-day to Hyderabad and Mirpurkhas
• Nationwide 2–3 days by courier; chilled items on scheduled runs
• Farm pickup at Village Began, free, daily 8am–6pm
Product FAQs
Ours is ₨850 per kilo for whole cleaned fish, dropping to ₨800/kg on a 5 kg order. Market rohu in Karachi and Lahore typically runs ₨700–1,100/kg depending on season and size, and most of that fish has been on ice for two to four days.
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