In a world of ever-growing population, fish among foods is one of the cheapest sources for provision of high quality animal protein with values ranging from 15 to 20% (Mohanty et al., 2011). They are also an excellent source of lipid containing omega-3 fatty acid, more specifically eicosapentaenoic acid and docosahexaenoic acid (Kris-Etherton et al., 2000) which are known to have commendatory impact on cardiovascular as well as nervous system of children during pre-natal development (Tilami et al., 2018). In addition to its valuable lipid and protein composition, it is also a significant source of vitamins (vitamin A and vitamin D) and minerals (Ca, P, Fe, Zn, K, Na etc).Recently, the global fish production has peaked to 170.90 million tonnes with India being the second largest producer of fish after China (FAO, 2018). Being a riverine country, India is home to many fresh water fish species. As per the reports of National Bureau of Fish Genetic Resources (NBFGR) of India, there are around 2,246 finfish species in India of which around 765 have been identified as freshwater fish