Rohu Fish
Fresh rohu, scaled, gutted and cut to order — the Hyderabadi standard for curries and fry. Never frozen, delivered chilled.
Rohu Fish — how much, and how to cook it
How much to order
Two to three steaks a person, so 500g feeds two and a kilo feeds four. Fish loses less weight in cooking than meat does.
Cooking it
Rohu has fine bones and a soft flake, so it wants a gentle hand. Salt and turmeric on the pieces for twenty minutes draws out the water and firms them up before frying, which is what stops them breaking in the pan. In a curry, add the fish at the end and let it poach in the gravy off the heat rather than boiling it.
Keeping it fresh
Everything is cut after you order and delivered chilled, never frozen — so the clock starts when it reaches your door, not when it left a warehouse. Refrigerate it straight away and use it within two days, or freeze it the same day it arrives.
Rohu Fish — FAQs
Do you remove scales and clean it?
Yes — every fish is scaled, gutted and cut to order. Tell us your preferred piece size.
Is rohu very bony?
It has fine intramuscular bones, which is normal for a carp. Steaks from the middle are the easiest eating; ask for those if you are feeding children.
Can you cut it into fillets?
We can, but rohu is better on the bone — the flesh is soft and fillets tend to fall apart. Say so if you would still prefer it.