Which fish is better for frying?

Rohu, if you want crisp edges and firm flakes. Thaila holds up better in a long-simmered salan because the extra fat keeps it from drying out.

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Fish & Seafood

Fresh Thaila (Catla)

The big-head carp our ponds grow best.

Freshly harvested · be the first to review

Netted to OrderPond-RaisedNever Frozen

₨780per kg

Thaila — catla, the broad-headed surface feeder stocked alongside our rohu — netted fresh from the same low-density ponds. Thaila carries more fat than rohu, which makes it the better fish for a slow curry or a tawa fry where you want the flesh to stay moist. Cleaned and cut on the farm, moved chilled, never frozen.

Choose size / weight

Farm origin

Pond 1 & 3, Berke Haddock Farms

Harvested

Netted to order — usually within 24 hours

Size

1 kg (whole, cleaned)

Availability

90 in stock

Buy it now

Order in the next 4 hours for same-day delivery in the city zone.

Nutrition (per serving)

Calories: 111 kcal
Protein: 17 g
Omega-3: High
Fat: 2.6 g

Storage & care

Keep chilled at 0–4°C and cook within 24 hours, or portion and freeze on arrival.

100% freshness guarantee

Shipping

• Same-day local delivery (order by 10am)
• Nationwide 2-day express, insulated & iced
• Farm pickup available daily 8am–6pm
• Carbon-neutral shipping on every order

Product FAQs

Rohu is leaner with a firmer bite; thaila (catla) is fattier and softer, with a large head that many households buy specifically for the curry. Both are Indian major carps and both are stocked together because they feed at different depths.