Pabda
Small, silken catfish with one central bone. Melts in your mouth in light gravy.
Nutrition Facts (per 100g raw, edible portion)
| Saturated Fat | 1g |
| Sodium | 65mg |
| Iron | 0.4mg |
| Omega-3 Fatty Acids | 0.3g |
| Carbohydrates | 0g |
| Source | ICMR-NIN / USDA Database |
Health Benefits
Single central bone makes it safe for children and elderly
Silken texture is easy to chew and digest
Good source of calcium from edible small bones
Low in mercury compared to larger predatory fish
Dietary Information
Best Cooking Methods
Light Jhol
Cook in thin, spiced gravy with nigella seeds. 10-12 mins.
Fry
Coat in turmeric and salt. Shallow fry until crispy. 4-5 mins per side.
Pro Tips
- 💡 Very delicate — handle minimally to prevent breaking
- 💡 Don't stir vigorously in curry — shake pan gently instead
- 💡 Best enjoyed fresh — doesn't freeze well
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.
Singhara (Catfish)
Freshwater catfish with firm, earthy flesh. Great for curry and fried preparations.
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