Katla Steaks (Indian Carp) – [কাতলা স্টেক]
The Katla is one of the "Big Three" Indian Major Carps, alongside Rohu and Mrigal. Known for its massive, broad head and deep body, Katla is a surface-feeder, which gives its meat a distinctively clean, sweet taste. Our Katla Steaks are cut from mature fish (typically 2kg to 4kg) to ensure the meat is firm, succulent, and full of flavor.
Product Specifications
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Format: Cross-cut Steaks (Includes both Gada and Peti pieces).
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Source: Freshly caught from the rivers of the Bengal Delta or sustainable freshwater aquaculture ponds.
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Cleaning Level: Ready-to-Cook. Scaled, gutted, and washed. Fins and tail are removed.
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Texture: Tender and juicy. Katla has a slightly softer texture than Rohu but is richer in flavor.
Key Features
| Feature |
Details |
| Elite Meat Quality |
The belly (Peti) of a Katla is wider and fattier than Rohu, making it a favorite for "Vapa" (steaming) and "Kalia." |
| Large Flakes |
When cooked, the meat breaks into large, moist flakes that hold their shape well in heavy gravies. |
| Mildly Sweet |
Naturally sweet flavor profile that pairs perfectly with bold mustard or yogurt-based sauces. |
| Bone Factor |
Large central spine and ribs. Like most carps, it has some intramuscular bones, but they are easier to manage in larger steaks. |
Nutritional Value (per 100g)
Katla is a lean protein powerhouse, perfect for daily fitness.
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Protein: 19g – 22g (High-quality amino acids).
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Fat: 2g – 5g (Rich in DHA for brain health).
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Calories: ~110–120 kcal.
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Minerals: High in Calcium, Phosphorus, and Vitamin D for strong bones.
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Heart Health: Low in saturated fats and a good source of Omega-3 fatty acids.
Top Culinary Styles
Pro Tip: To elevate a Katla steak, marinate with turmeric and salt and shallow fry in Mustard Oil until golden. This "locks" the flavor before it goes into the gravy.
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Katla Macher Kalia: A festive, thick gravy made with onions, ginger-garlic paste, and yogurt—a wedding feast staple.
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Doi Katla: A sophisticated dish where the fish is simmered in a creamy, mildly spiced curd (yogurt) sauce.
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Katla Macher Jhol: A lighter, everyday comfort curry with potatoes, cauliflower, or ridge gourd.
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Crispy Fry: Marinated with ginger-garlic and chili, then pan-fried for a crunchy appetizer.
Handling & Storage
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Thawing: If frozen, thaw in the refrigerator or under cold running water for 15–20 minutes.
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Preparation: A quick rub with lemon juice or vinegar before cooking can help remove any pond-like "earthy" notes and brighten the flavor.
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