Nola Fish

Nola Fish (Small Rohu/Carp) – [নোলা মাছ]

Nola Fish refers to the young or "baby" stage of the popular Rohu (Labeo rohita) or sometimes other Indian Major Carps. In the world of freshwater fish, Nola is highly prized because it offers the classic, sweet flavor of Rohu but with much more tender meat and a more delicate bone structure. It is the perfect size for a single serving or for those who enjoy frying fish whole.

Product Specifications

• Type: Juvenile Indian Major Carp (Small Rohu).

• Format: Whole, usually ranging from 250g to 500g per fish.

• Appearance: Silvery scales with a slight reddish tint on the fins, typical of the Carp family.

• Meat Profile: White, soft, and slightly sweet.

• Flavor: Very clean and mild, making it a favorite for everyday home-cooked meals.

Key Features

Nutritional Value (per 100g)

• Protein: 16g – 18g.

• Calories: ~100 kcal (Very lean and healthy).

• Fat: < 2g (Mostly healthy unsaturated fats).

• Minerals: High in Phosphorus, Calcium, and Iron.

Top Culinary Uses

Pro Tip: To get the most out of Nola fish, fry it until the skin is slightly crispy. This adds a wonderful texture to light curries.

• Nola Macher Tel-Jhol: A light, nutritious broth made with nigella seeds (kalo jeera), green chilies, and potatoes.

• Crispy Whole Fry: Score the skin, marinate with turmeric and salt, and shallow fry in mustard oil. It makes an excellent side dish for Daal-Bhaat.

• Nola with Seasonal Veg: Cook with cauliflower, ridge gourd (jhinge), or eggplant for a balanced and comforting meal.

• Shorshe Nola: Small chunks or whole Nola cooked in a pungent mustard paste gravy.

Handling & Storage

• Scaling: Nola has fine scales that are very easy to remove with a standard scaler or the back of a knife.

• Thawing: Thaw in the refrigerator for 4–6 hours. Avoid over-soaking in water to keep the meat firm.