An airsac catfish native to South and Southeast Asia, known for venomous spines on its pectoral fins. Anglers pursue it in freshwater for its fighting ability and food value, though handling requires care. It is also known as சிங்கி, सिंघी, సింఘీ and സിങ്ങി. Scientific name: Heteropneustes fossilis.
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Firm white flesh with a mild, sweet flavour; prized in Bengali, Odia and Assamese cuisine for its delicate texture and lack of muddy taste.
Moderate bones; central spine is easy to remove when cooked, but smaller intramuscular bones require care while eating.
In our species guide, the main season for Stinging catfish is June to October.
In November, our outlook does not show it in season in any region we cover.
Tamil: சிங்கி, Hindi: सिंघी, Telugu: సింఘీ, Malayalam: സിങ്ങി, Kannada: ಸಿಂಘಿ, Bengali: শিঙ্গি, Marathi: सिंघी, Gujarati: સિંધી.
In our species guide, the main season for Stinging catfish is June to October. In November, our outlook does not show it in season in any region we cover.
Firm white flesh with a mild, sweet flavour; prized in Bengali, Odia and Assamese cuisine for its delicate texture and lack of muddy taste. Moderate bones; central spine is easy to remove when cooked, but smaller intramuscular bones require care while eating.
Popular dishes include Singhi Jhol (West Bengal, Odisha), Singhi Fry (Assam, Bihar), Singhi Curry (Andhra Pradesh, Karnataka) and Singhi Soup (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.
Stinging catfish fishing guide: bait, season and spots
