Basa (Pangasius)
Mild, flaky basa fillets. Boneless and perfect for pan-frying or curry.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 1.5g |
| Sodium | 40mg |
| Iron | 0.2mg |
| Omega-3 Fatty Acids | 0.1g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Completely boneless — safe for children and elderly
Very mild flavor — blank canvas for any cuisine
Affordable alternative to expensive white fish
Convenient fillets reduce prep time significantly
Dietary Information
Best Cooking Methods
Pan Fry
Season fillets, fry 3-4 mins per side in butter. Flaky and moist.
Curry
Add to curry sauce in last 5 mins. Delicate flesh cooks quickly.
Steam
Steam with ginger and soy. 8-10 mins. Healthiest preparation.
Pro Tips
- 💡 Fillets are delicate — handle gently to prevent breaking
- 💡 Thaw slowly in fridge if frozen — don't microwave
- 💡 Pat dry before cooking for better browning
More Freshwater Fish
Katla (Indian Carp)
Large Indian carp, widely loved in Bengal and Bihar. Best in mustard curry.
Rohu
The most popular freshwater fish in India. Mild, sweet flesh perfect for jhol and fry.
Hilsa (Ilish)
The king of Bengali cuisine. Rich, buttery, and best in shorshe ilish.
Pabda
Small, silken catfish with one central bone. Melts in your mouth in light gravy.
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