Tags: Frozen Rohu
Frozen Rohu
Available Options
The rohu is an important aquacultured freshwater species in South Asia. Packed with Omega 3 fatty acids and vitamins A, B, and C. You should eat Rohu at least once a week. The texture of the fish is smooth and not oily, and it's pleasant, “non-fishy” taste makes it quite sought after. It's also really rich in multiple nutrients. The Bengalis have made rohu a part of their regular diet, from having them in spicy curries to a delicious fish fry.
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Fresh Rohu (whole, Steaks) |
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Country Of Origin |
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Origin |
Myanmar |
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Preparations |
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Whole, Whole
Cleaned, Curry Cut, Steaks |
Whole : The fish is kept without any cleaning and
cutting. Whole Cleaned: We keep it in its whole shape with the
head, we just remove the guts, gills, scales, fins, and part of the tail. Curry Cut: The fish is cleaned and gutted, then the meat is chopped into
small pieces which are ready to cook, either for preparing curry or to be
fried. Steaks With Skin: Cleaned whole fish is cut into good size
pieces with skin(steaks), so that all you have to do is just put it in the
pan and fried. Steaks Without Skin: Cleaned whole fish is cut into good size
pieces without skin(steaks), so that all you have to do is just put it in the
pan and fried. |
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Nutritional Benefits |
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Nutritional Values (Per 100gm) |
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