Rohu

For other fishes known as Indian Carp, see Indian Carp.
Rohu
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Cypriniformes
Family: Cyprinidae
Genus: Labeo
Species: L. rohita
Binomial name
Labeo rohita
F. Hamilton, 1822

Rohu or roho labeo is a species of fish of the carp family, found in rivers in South Asia.[1] It is an omnivore.[2] It reaches a maximum length of 2 m (6.6 ft) and a weight of about 110 kg (240 lb). It may reach even greater weights in the northern part of Nepal.[3]

Biology

During the early stages of its lifecycle, it eats mainly zooplankton, but as it grows, it eats more and more phytoplankton, and as a juvenile or adult is a herbivorous column feeder, eating mainly phytoplankton and submerged vegetation. It has modified, thin hair-like gill rakers, suggesting that it feeds by sieving the water.

It is diurnal and generally solitary. It reaches sexual maturity between two and five years. In nature, it spawns in the marginal areas of flooded rivers.

Aquaculture

It is an important aquacultured freshwater species in South Asia.[4] When cultured, it does not breed in lake ecosystems, so induced spawning becomes necessary.

Preparation as food

Rohu is very commonly eaten in Bangladesh ; Pakistan and the Indian states of Bihar, Odisha, Assam, West Bengal and Uttar Pradesh. The Maithali Brahmins of Nepal and the Kayastha community of Nepal, Bihar and Uttar Pradesh treats it as one of their most sacred foods, to be eaten on all auspicious occasions. Rohu is the most commonly used fish in Pakistan and is usually eaten fried, or in a sauce with spices.

Fried Rohu dish, Bangladesh.

The roe of rohu is also considered a delicacy in Bhojpur, Andhra Pradesh, Nepalis Oriyas and Bengalis. It is deep fried and served hot as an appetizer as part of an Bihari, Oriya and Bengali meal. It is also stuffed inside a pointed gourd to make potoler dolma which is considered a delicacy. Rohu is also served deep fried in mustard oil, as kalia, which is a rich gravy made of a concoction of spices and deeply browned onions and tok, where the fish is cooked in a tangy sauce made of tamarind and mustard. Rohu is also very popular in northern India and Pakistan, as in the province of Punjab. In Lahore it is a speciality of Lahori cuisine in "Lahori fried fish" where it is prepared with batter and spices. It is also a very popular food fish in Iraq.

Common name

Roho labeo

Rohi(Odiya) Bony fish

Habitat

Freshwater and some in marine water

Age at first maturity

The minimum age at first maturity for both sexes is two years.

Dispersion

The mouth of the river

Utilization

See also

References

  1. ↑ Froese, Rainer and Pauly, Daniel, eds. (2013). "Labeo rohita" in FishBase. May 2013 version.
  2. ↑ "Composite fish culture". Kerelaagriculture.gov.in. Retrieved 2012-03-10.
  3. ↑ Fishing World Records: Labeo rohita. Retrieved 9 May 2013
  4. ↑ Development of freshwater fish farming and poverty alleviation - A case study from Bangladesh
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