Tag: Katla fish

According to scientific studies, Katla fish is generally considered a moderate mercury level fish, with typical concentrations ranging from 0.09 to 0.20 ppm, and is considered safe for consumption. Its mercury content is significantly lower than that of larger, long-lived predatory fish.

According to nutritional research, rohu often contains a higher concentration of Omega-3 fatty acids than katla, making it slightly more advantageous for heart health. However, whether rohu or katla is better ultimately depends on individual taste, preferred cooking methods, and nutritional goals. Both freshwater fish are popular in South Asian cuisine, but their distinct characteristics appeal to different culinary preferences.