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Rohu fish, a popular freshwater species, is typically cut into steaks or fillets. Steaks are cross-section slices with bone, while fillets are boneless cuts. Both are versatile for various cooking methods like frying, grilling, or curry preparations. Rohu fish, scientifically known as Labeo rohita, is a freshwater fish native to South Asia, particularly prevalent in rivers like the Ganges and Brahmaputra. It's a staple in Indian cuisine, prized for its mild flavor and firm texture. Rohu is often prepared in curries, fried, or grilled, and its versatility makes it a favorite choice for many dishes across the region.