Rohu (Rahu)

About Rohu (Rahu)

Rohu, or Rahu as it is often called in Punjab and Sindh, is Labeo rohita, a member of the carp family and one of the most important freshwater fish in Pakistan. It is raised in fish farms and ponds and also found in rivers and canals of the Indus system. A healthy Rohu has a deep, elongated body covered in large silvery scales with a reddish or pinkish tinge, a small downturned mouth and reddish fins. For many families, especially in Punjab, a winter evening of fried Rohu with chutney is a cherished tradition. Rohu belongs to our Freshwater Fish range.

Taste & Texture

Rohu has soft-to-medium-firm white flesh with a mild, slightly sweet flavour. It takes on spices very well, which is why it is the backbone of so many Lahori fish recipes. Like other carps, Rohu has many fine intramuscular bones, often called Y-bones, running through the fillets in addition to the main backbone. These are perfectly manageable once you know to expect them – eat slowly, serve children carefully, or choose a boneless cut. A well-raised Rohu tastes clean; the flavour is gentle rather than fishy.

Cutting & Cleaning Options

Rohu is available in seven cuts: Whole (uncleaned), Whole and Gutted, Headless and Gutted, Slices, Boneless Fillet, Boneless Biscuits and Boneless Fingers. Slices – round, bone-in steaks – are the traditional choice for Lahori fried fish and salan. Boneless Fillet, Biscuits (cubes) and Fingers are ideal for pakoras, fish fingers and quick weeknight fries. Because Rohu has so many fine bones, boneless cuts take extra work to prepare, and an occasional small bone can remain, so always check pieces before serving young children. The head is prized in some households for a rich salan, so mention if you want it kept.

Best Ways to Cook

• Lahori fried fish – besan, ajwain and red chilli batter, deep-fried until crisp.
• Masala tawa fry – thick slices rubbed with spices and shallow-fried.
• Rohu salan – a home-style onion-tomato gravy with fried slices.
• Fish pakoras – boneless fingers in spiced batter for tea time.
• Grilled or baked – a lighter option with a yoghurt and spice marinade.

For a milder, leaner freshwater fish with fewer fine bones, compare Tilapia, or for a soft sea fish often used for Lahori fry, try Mushka (Croaker).

Storage & Handling

Refrigerate Rohu at 0–4 °C and cook within 1–2 days. Keep it in a covered container in the coldest part of the fridge. For longer storage, freeze tightly wrapped portions at -18 °C. Thaw in the fridge, not on the counter, and never refreeze thawed raw fish. Use a separate board for raw seafood. Supply of farmed and river fish varies, so check the product page or ask FishMart about today's stock.

Refrigerate at 0–4 °C in a covered container and cook within 1–2 days. Freeze at -18 °C in tightly wrapped portions for longer storage. Thaw in the fridge and never refreeze thawed raw fish.

Rohu scales are large and firmly attached, so scale under running water or ask for a cleaned cut. A rinse with lemon juice, vinegar or a little besan paste helps remove any earthy or muddy smell before marinating.

How Much to Order

For a family of four, about 1 kg of Rohu slices is a typical quantity for Lahori fried fish or salan served with naan or rice. Boneless cuts have no bone weight, so around 750 g is usually enough for pakoras or fingers. Whole fish lose noticeable weight after removing the head, scales and innards, so order more when buying whole.

Cooking Tips

• Rub slices with lemon juice or vinegar and salt, rest for 10 minutes and rinse – this is a traditional way to freshen any earthy smell.
• Add ajwain (carom seeds) to the batter or masala; it is the signature flavour of Lahori fried fish.
• Fry thick slices on medium heat so the inside cooks through before the coating darkens.
• Fried Rohu slices hold up better in salan than raw ones – fry first, then simmer briefly in the gravy.
• Score thick slices once or twice so masala reaches the centre.
• Eat slowly and flake the flesh away from the fine bones; for children, use boneless cuts and check them carefully.

Nutrition

Like fish in general, Rohu is a good source of protein.