F. Hamilton, 1822
Freshwater and saltwater
The mouth of the river
- Fishery: Commercial
- Aquaculture: Trade
- Game: Angling
It is called rahu in Maithali and Nepali. In Hindi it is called rehu (rawas is the Indian Salmon, which is quite different). It is called rohi in Oriya, rui in Bengali,rehu in Latin Nepali (now extinct), rou in Assamese and Sylheti, rohu itself in Madhesh, Nepal as well as in Thailand, Bangladesh, northern India , Pakistan and Myanmar. It is a non-oily/white fish in Nepal and India.
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.
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[original research?].
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.
Preparation as food
Rohu is very commonly eaten in Bangladesh ; the Nepalese states of Mithila and Limbuwan ; and the Indian states of Bihar, Odisha, Assam, West Bengal and Uttar Pradesh. The Maithil Brahmins 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.
The roe of rohu is also considered a delicacy in Bhojpur, Andhra Pradesh, Maithili, 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.
- Froese, Rainer and Pauly, Daniel, eds. (2013). "Labeo rohita" in FishBase. May 2013 version.
- "Composite fish culture". Kerelaagriculture.gov.in. Retrieved 2012-03-10.
- Fishing World Records: Labeo rohita. Retrieved 9 May 2013
- Development of freshwater fish farming and poverty alleviation - A case study from Bangladesh