Rohu Fish Description for Export

Rohu Fish Description for Export

Rohu (Labeo rohita), a prominent freshwater fish in the carp family, is widely recognized for its nutritional value, mild flavor, and versatile culinary uses. It is one of the most important species in aquaculture and holds significant export potential. Here’s a detailed description for export purposes:

 

Scientific and Common Information

• Scientific Name: Labeo rohita
• Common Names: Rohu, Ruee, Rui, Roho labeo
• Family: Cyprinidae
• Habitat: Freshwater rivers, lakes, ponds, and reservoirs, primarily in South Asia.

 

Physical Characteristics

• Size: Typically 1-2 kg; larger specimens may exceed 6 kg.
• Length: 40-80 cm, depending on age and growth conditions.
• Appearance:
  • Silvery body with a darker dorsal region.
  • Streamlined, elongated body with prominent scales.
  • Rounded snout with a slightly protruding mouth adapted for bottom feeding.

 

Nutritional Profile

• Rich in: Protein, omega-3 fatty acids, vitamins (B-complex, D), and essential minerals like phosphorus.
• Low in: Saturated fat, making it a healthy choice for consumers.

 

Culinary Applications

• Rohu is highly sought after for its mild, sweet flavor and firm texture. It is commonly used in:
  • Fried, grilled, and baked dishes.
  • Traditional curries and stews.
  • Value-added products like fillets, fish fingers, and fish patties.

 

Quality Specifications for Export

1. Freshness: Ensure rapid post-harvest handling to maintain freshness.
2. Processing: Can be exported whole, gutted, filleted, or as frozen fish.
3. Packaging: Vacuum-sealed or air-tight containers, typically packed in hygienic, export-compliant materials.
4. Certifications: Adherence to HACCP, ISO standards, and other export regulations specific to the destination country.

 

Market Potential

• Export demand is high in regions like the Middle East, Europe, North America, and Southeast Asia, driven by the global preference for protein-rich, low-fat seafood.
• Rohu is popular among ethnic communities and health-conscious consumers.

 

Storage and Transportation

• Temperature: Maintain a storage temperature of -18°C or lower for frozen products.
• Shelf Life: Fresh (iced) rohu can last 3-5 days; frozen products can last up to 12 months if stored properly.
• Transport: Use insulated containers with adequate cooling to preserve quality during transit.

 

This makes rohu an ideal candidate for aquaculture ventures and export, contributing significantly to global seafood markets. For enquiry Call On +91-8887222713