Magur (Walking Catfish)
Walking catfish delicacy from Assam and UP. Firm texture, rich flavor.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 0.7g |
| Sodium | 58mg |
| Iron | 0.5mg |
| Omega-3 Fatty Acids | 0.2g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Traditional medicine in Ayurveda for respiratory health
Firm, meaty texture similar to chicken
Rich in protein with moderate fat content
Popular in Assamese and UP cuisine for its unique flavor
Dietary Information
Best Cooking Methods
Curry
Cook in spicy gravy with tomatoes and onions. 15-20 mins.
Fry
Marinate and deep fry until crispy. Popular in UP.
Pro Tips
- 💡 Clean thoroughly — skin has a distinct smell
- 💡 Lemon juice or vinegar in marinade helps reduce odor
- 💡 Firm flesh holds up well in robust, spicy preparations
More Freshwater Fish
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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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