Catla fish, also known as Catla carp, is a freshwater fish species native to the Indian subcontinent. It’s one of the most popular and commonly consumed fish in South Asia, especially in countries like India, Bangladesh, Nepal, and Pakistan.

Here are some key points about Catla fish:

1. **Appearance:** Catla fish typically has a large, broad head and a protruding lower jaw. Its body is generally deep and compressed, with a slightly forked tail.

2. **Size:** Catla can grow quite large, with adults often reaching lengths of over 1 meter (3 feet) and weights of up to 40 kg (88 lbs).

3. **Habitat:** Catla fish are primarily found in freshwater bodies such as rivers, lakes, and ponds, preferring warm, tropical climates.

4. **Diet:** They are omnivorous, feeding on both plant matter and small aquatic organisms like insects, plankton, and algae.

5. **Culinary Use:** Catla fish is prized for its tasty, white flesh. It’s often prepared in various ways, including frying, currying, grilling, or steaming. It’s a staple in many traditional South Asian dishes.

6. **Nutritional Value:** Catla fish is a good source of protein, essential fatty acids, vitamins, and minerals like phosphorus and calcium.

7. **Cultural Significance:** In many South Asian cultures, Catla fish is associated with festive occasions and is often served during celebrations and gatherings.

When purchasing Catla fish, it’s essential to ensure it’s sourced responsibly and sustainably to help preserve natural fish populations and ecosystems. Additionally, it’s crucial to cook fish thoroughly to prevent foodborne illnesses.