Catla fish is characterized by its deep body, large head, and protruding lower jaw. It has a silver-colored body with a slightly greenish tint on the back. Catla is a surface feeder and primarily feeds on plankton.

In terms of culinary use, Catla fish is highly valued for its taste and nutritional value. It is commonly prepared in various ways, including curry, fry, grill, or steamed preparations. The flesh of Catla is white, tender, and flavorful, making it a versatile ingredient in many traditional dishes across the Indian subcontinent.

Due to its popularity and high demand, Catla fish is extensively cultured in ponds and reservoirs, contributing significantly to the freshwater aquaculture.