A small tropical freshwater and brackish cyprinid barb native to Asian inland waters including India. Popular among recreational anglers for its abundance in ponds and rivers, offering accessible sport fishing opportunities. It is also known as குளம் பார்ப், पूल बार्ब, పూల్ బార్బ్ and പൂൾ ബാർബ്. Scientific name: Puntius sophore.
Live lots change through the day. See all live lots
Mild, slightly sweet flavour with soft white flesh; best when fresh from clean waters.
Many fine intramuscular bones typical of small cyprinids; requires careful eating or can be pressure-cooked to soften bones.
In November, our outlook shows it in season around Bengaluru, Chennai, Delhi, Digha, Goa and Hyderabad.
Tamil: குளம் பார்ப், Hindi: पूल बार्ब, Telugu: పూల్ బార్బ్, Malayalam: പൂൾ ബാർബ്, Kannada: ಪೂಲ್ ಬಾರ್ಬ್, Bengali: পুল বার্ব.
Mild, slightly sweet flavour with soft white flesh; best when fresh from clean waters. Many fine intramuscular bones typical of small cyprinids; requires careful eating or can be pressure-cooked to soften bones.
Popular dishes include Punthi Macher Jhol (West Bengal), Fried Pool Barb (Pan-India), Barb Pickle (Achaar) (Eastern India) and Pressure-Cooked Barb Curry (Pan-India).
On the Fishing Journey Fish Market, FSSAI-registered sellers list fresh catch as lots. Bid up to your maximum or use Buy now where it is offered, pay from your wallet within 2 hours of winning and collect the fish with your pickup code.
Pool barb fishing guide: bait, season and spots
