Cat Fish (Khagga Fish)

Cat Fish (Khagga Fish) — Thick, Meaty & Perfect for Spicy Curry and Masala | Fresh Delivery in Karachi

Cat Fish, locally known as Khagga Fish, is a favorite in Karachi for people who enjoy bold flavor, thick cuts, and rich desi cooking. Khagga is known for its dense, meaty texture that makes it especially satisfying in slow-cooked curries, masala, and handi-style dishes.

Unlike softer freshwater fish, Khagga holds its shape extremely well during cooking. Its flesh absorbs spices deeply without breaking, making it ideal for traditional Pakistani fish curry, where long simmering and strong masala are essential. Because of its high meat yield, Khagga is also a popular choice for family meals and dawat-style cooking.

At Anbar Fish Karachi, Khagga Fish is freshly sourced, hygienically cleaned, and delivered chilled across Karachi, giving you clean, ready-to-cook fish without the hassle of the local market.

Similar Fish You May Like

If you enjoy Khagga Fish, you may also like:

• Cat Fish (Singhara) – Another meaty catfish option

• Wallago (Malli Fish) – Large fish for rich curry

• Rahu / Rohu Fish – Traditional curry fish

Flavor Profile

Catfish (Khagga) has a strong, fishy flavor, which some find robust and others find overpowering. Its meat is darker, softer, and higher in fat, making it better suited for heavily spiced or deep-fried recipes. It is ideal for fish fingers, pakoras, and street-style masala fish, where its odor and taste are masked by rich seasonings.

Nomenclature

• English Name: Catfish, Threadfin Catfish
• Local Name: Khagga, Singhara, Rinji
• Scientific Name: Arius thalassinus

Habitat

Catfish (Khagga)  is widely distributed in the tropical coastal waters of the Arabian Sea, especially near river mouths and muddy sea bottoms along the coasts of Karachi, Keti Bandar, and Balochistan. It thrives in shallow, nutrient-rich environments and is caught in large quantities during multi-species hauls.

Catching Method

At Anbar Fish Karachi, Catfish (Khagga) is sourced using coastal gillnet and trawl net methods, especially when schools of catfish are spotted. These fish are typically brought in as part of bulk landings and quickly processed to maintain freshness.

Physical Attributes

Catfish do not have scales on the body. Catfish are so-named because of their whisker-like barbels, which are located on the nose, each side of the mouth, and on the chin. Most catfish possess leading spines in their dorsal and pectoral fins.

Color

Catfish are white to silvery on the undersides shading to grayish blue or olive green to nearly black at the top of the back

Size

On average, the Catfish size range is 200 to 3000 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Catfish is preferred for slices, Boneless fillet, and boneless fingers.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 75%
• Headless and Gutted: 60%
• Slices: 58%
• Boneless: 38%

Why Khagga (Cat Fish) Is Loved in Karachi

• Thick, meaty cuts with high yield
• Firm texture that doesn’t break during cooking
• Ideal for spicy curry and masala
• Rich, satisfying desi taste
• Perfect for slow-cooked dishes
• Suitable for family meals and gatherings
• Fresh and hygienically prepared in Karachi

Health Benefits of Khagga Fish

• High in protein – keeps you full and energized
• Contains Omega-3 fatty acids – supports heart health
• Good source of iron and essential minerals
• Naturally low in carbohydrates
• More filling than soft freshwater fish

Read more at The Nutrition Source

Best Ways to Cook Khagga Fish

Khagga Fish Curry – Thick gravy, bold spices
Spicy Masala Khagga – Traditional Karachi-style
Fish Handi – Slow-cooked for deep flavor
Tawa Masala Fish – Strong, desi taste
Light Fry Before Curry – Enhances texture

Cooking Tip: Khagga tastes best when lightly fried before adding to curry, then slow-cooked on medium heat to develop full flavor.

Khagga Fish – FAQ