Katla fish, scientifically known as Catla catla, is a major South Asian freshwater carp, or Indian carp, widely consumed in Bangladesh, India, and Nepal for its flavorful, firm flesh and high nutritional value. This fish is characterized by its large, broad head, protruding lower jaw, and upturned mouth. Cultivated for food, Katla is a staple in Bengali cuisine, known for its use in classic dishes like Katla’r jhol (fish curry) and is valued for its protein, vitamins, and minerals, which support energy levels, vision, and bone health