Types of Fish in India: A Complete Guide to Popular Indian Fish

A practical guide to familiar freshwater and coastal fish, their local names and the dishes that suit them

Walk through fish markets in Kochi, Mumbai, Kolkata and Bengaluru, and the names can feel like four different languages. One fish may have a regional name in one city and an English market name in another.

Understanding the types of fish in India becomes easier when you look at three things together: where the fish comes from, how its flesh feels and how you plan to cook it. A firm steak may suit grilling or shallow-frying, while a softer, bony fish can be ideal for a traditional curry.

This guide brings together familiar names, flavours and cooking uses to make choosing fish easier.

Why Fish Names Change Across India

India has coastlines, rivers, lakes, reservoirs and varied regional food cultures. Local language, fishing community and selling location can all influence the name used at the counter.

For example, seer fish may be sold as surmai in Mumbai, anjal in Karnataka and vanjaram in Tamil Nadu. Indian mackerel is commonly called bangda in parts of western India and ayala in Kerala. Rohu may also appear as rui in eastern markets.

These Indian fish names are useful clues, but common names are not exact scientific labels. Similar species may share a market name, and spellings can change. When the precise species matters, check the product description rather than relying only on the familiar name.

Freshwater and Saltwater Fish at a Glance

The broadest way to organise the many fish varieties in India is by habitat.

Both categories include mild and strong flavours, varied textures and different amounts of bone. Freshness, handling and the selected cut still matter.

Taste is often the easiest way to narrow the choice. Rohu, catla and pomfret can feel familiar in gently spiced gravies, while mackerel and sardines have a more pronounced flavour that stands up to tamarind, kokum and chilli. Texture matters too. Seer fish and rawas remain firm during grilling or pan-frying, whereas softer fish needs gentler handling in a curry. Families looking for easier eating may prefer a fillet or boneless cube, while traditional bone-in steaks bring their own character to regional recipes.

1. Rohu: A Familiar Choice for Indian Curries

Rohu is widely eaten across northern and eastern India. It has a mild, slightly sweet flavour and is usually sold as steaks or Bengali-style curry pieces. Its tender flesh contains several fine bones, so it rewards careful eating.

Rohu absorbs mustard, turmeric, chilli, cumin and tomato-based masalas well. It works in macher jhol, mustard gravy and shallow-fried preparations. Turn the pieces gently because the flesh can break.

Choose rohu when you enjoy traditional bone-in fish curries and want the fish to take on the flavour of the gravy.

2. Catla: Richer Steaks for Robust Gravies

Catla, also written as katla, is a large freshwater favourite commonly cut into thick steaks. Compared with rohu, its flesh can feel fuller and richer, particularly around the belly.

Catla suits mustard gravies, onion-tomato curries and spice-led regional preparations. The larger steaks hold up well when lightly fried before being added to the gravy. Like rohu, catla is bone-in, so it is better for an unhurried meal than a boneless lunch-box dish.

The head and belly also appear in traditional recipes. Check whether the pack includes the head and which part has been cut into steaks.

3. Seer Fish: Surmai, Anjal or Vanjaram

Seer fish is one of the most popular fish in India, especially in coastal kitchens. It is known as surmai in parts of western and northern India, anjal in Karnataka and vanjaram in Tamil Nadu. It may also be labelled kingfish.

This saltwater fish has firm flesh, a mild taste and a steak-like texture. Thick slices suit tawa fry, rawa fry, grilling and coastal curries, while boneless cubes are convenient for kebabs.

Its firm texture carries strong marinades without falling apart. Turmeric, chilli, pepper, ginger-garlic paste, lemon and tamarind all work well.

4. Indian Mackerel: Bangda or Ayala

Indian mackerel is commonly called bangda in Maharashtra and nearby regions, while ayala is a familiar Malayalam name. It is a small-to-medium oily marine fish with a distinct flavour and soft, moist flesh.

Mackerel suits coastal curries built around coconut, kokum, tamarind or tomato. It can also be marinated and pan-fried whole after cleaning and scoring.

As an oily fish, mackerel contains omega-3 fats, although amounts vary by species and preparation. Its stronger taste matches assertive masalas.

5. Sardines: Mathi, Chaala or Tarli

Sardines are small oily fish known as mathi or chaala in Kerala and tarli in parts of Maharashtra and Goa. Regional names and spellings vary, but the fish is easy to recognise by its small silvery body.

Sardines have a pronounced flavour, tender flesh and many small bones. They suit tangy curries, spice-coated shallow fries and coconut-based preparations.

Their small bones may soften during cooking, but sardines should still be eaten carefully. They cook quickly and can dry out over high heat.

6. Pomfret: Delicate Flesh for Simple Cooking

Pomfret, often called paplet in western India, is valued for its delicate flavour and relatively easy-to-eat flesh. Black, white and silver pomfret names may appear in the market, and they do not all refer to the same species.

Whole cleaned pomfret suits tandoori preparation, steaming, pan-frying and light curries. Its gentle flavour needs little more than turmeric, chilli, salt and lemon.

Pomfret can be more expensive than several everyday curry fish, so check the species, cleaned weight and size before comparing two packs by price.

7. Rawas: Commonly Called Indian Salmon

Rawas is often marketed as Indian salmon, although it is not the same species as Atlantic or Pacific salmon. The name usually refers to threadfin fish found around the Indian coast. Its mild flavour, firm flesh and comparatively manageable bones make it popular for steaks and fillets.

Rawas can be grilled, baked, pan-seared or cooked in a coastal curry. This guide to Indian salmon explains the naming difference and its cooking uses.

8. Roopchand: A Versatile Market Fish

Roopchand is sold as steaks or curry cuts. Because the market name may be applied differently, checking the listed species is useful. Roopchand from Indian aquaculture is commonly a freshwater fish.

Its firm, mild flesh works in onion-tomato gravies, shallow fries and spice-led curries. Packs may come with or without the head, which changes both the usable portion and the kind of dish they suit.

When buying it online, check the cut, head information, weight and source details before ordering.

Choosing a Healthy Fish for Your Meal

There is no single healthy fish for every person or recipe. Lean varieties provide protein with less total fat, while sardines and mackerel supply omega-3 fats. The complete meal also depends on portion and preparation.

Grilling, steaming, baking, pan-cooking with measured oil and simmering in a lighter curry can all work within a balanced diet. Pair the fish with vegetables and a suitable portion of rice, millet or roti. For a closer nutrition comparison, explore this guide to fish as a protein source.

Nutrition values vary by species and whether figures refer to raw or cooked flesh. A 100-gram bone-in steak does not provide 100 grams of edible fish.

Match the Cut to the Cooking Method

Whole cleaned fish is useful for roasting, steaming and traditional pan-frying. Steaks hold their shape in curries and on the tawa, while fillets and boneless cubes make quick grills, kebabs and lunch-box meals easier.

Keep fish chilled and cook it promptly. It should smell mild rather than sour or ammonia-like. The flesh should appear moist and firm, and the pack should arrive cold, sealed and undamaged. This online fish delivery guide covers safe selection and preparation.

Explore Fish and Seafood from The Better Chicken

The current fish and seafood selection from The Better Chicken includes mackerel, seer fish, sardines, catla, rohu, roopchand and white prawns. Depending on the variety, options include whole cleaned fish, steaks, curry cuts and boneless cubes.

Availability can change, so check the live collection for the latest species, cut and pack information. Better Chicken delivers poultry, meat, fish and seafood across serviceable parts of Bangalore within 120 minutes.

The many types of fish in India reflect the country’s rivers, coastlines and cooking traditions. Begin with a familiar preparation, match the texture to the recipe and check the regional name before ordering. Over time, exploring different fish becomes an easy way to bring new flavours to the same family table.