Rahu (Rohu)

Introduction

Rahu – Rohu fish, native to the rivers of South Asia, is very popular in Pakistan, Thailand, Bangladesh, and northern India. Rahu – rohu is one of the most famous and common fish nationwide and is available throughout the year at stable prices.

The bad news with Rahu fish is that it’s now endangered in our rivers because of overfishing and lack of water flowing into the rivers. Almost all of the Rahu is now being farmed throughout Pakistan. Like other farmed fish Rahu has concerns over the farm feeds and overall aquaculture conditions.

At Niwan seafood you may also expect farmed Rahu because there almost no supply from rivers.

Flavor Profile

The flesh of Rohu is white, tender, smooth in texture, and mild with practically no “fishy” taste. Just about anyone should find it enjoyable. You should also expect some bones in Rahu meat.

Nomenclature

• English Name: Rohu, Damra
• Local Name: Rahu, Kala Rahu, Safaid Rahu
• Scientific Name: Labeo rohita

Habitat

Rahu is a freshwater fish native to the rivers of Pakistan

Catching Method

Rahu is caught using gillnets and handlines.

Physical Attributes

Rahu is a fresh water fish and is completely covered with scales. The body is moderately elongated. The mouth is inferior and the lips are thick and fringed. The dorsal fin inserts anterior to pelvic fins and ends in line with or slightly anterior to the anal fin. The scales are cycloid and moderate in size. The lateral line is with 40-44 scales.

Color

Rahu is blue to brownish along the back, silvery on the sides and the belly. There is a red mark on each scale during the breeding season and the fins become grayish or black.

Size

On average, the Rahu size range is 30 to 1500 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Rahu is preferred for Slices only as the boneless fillet will make it difficult to deal with the bones.

Approx. Cutting Yields

Whole: 100%
Gutted: 70%
Headless and Gutted: 65%
Slices: 61%
Boneless: 40%

Cooking Preferences

Most cooking methods suitable for a large fish can be used for Rohu. It remains firm enough to steam and pan-fries just fine with a light dusting of rice flour. It is tender, so while simmering for 10 to 15 minutes is fine, a rapid boil or much longer cooking is likely to break it up.

Health Benefits

• Heart friendly
• Lowers Blood Pressure
• Improves Immune System
• Strengthens the bones
• Improves Skin and Hair health