African Catfish
Clarias gariepinus
Products (3)
| Product | Package | Origin |
|---|---|---|
| Chilled, ungutted | 1 kg | Lithuania |
| Chilled, gutted, head-on | 1 kg | Lithuania |
| Frozen, ungutted | 1 kg | Lithuania |
About African catfish
African catfish (Clarias gariepinus) is a freshwater bottom-dwelling fish of the catfish order, native to the waters of Africa and the Middle East. It has an elongated, rounded, scaleless body, a broad head and four pairs of barbels around the mouth. A distinctive feature is an accessory air-breathing organ that allows the fish to breathe atmospheric air, so it adapts very well even to low-oxygen waters. Thanks to its hardiness and fast growth, African catfish is one of the most popular aquaculture species in the world.
Nutritional value
Catfish flesh is white and firm, low in fat and almost free of small bones. It is a good source of easily digestible protein and provides B vitamins (especially B12), as well as phosphorus, potassium and selenium. Its fat content is modest, so the flesh is well suited to lighter eating and diet dishes.
Fishing seasonality
As African catfish is mainly farmed in ponds and closed systems, it is supplied all year round at consistent quality. The properties of the flesh depend less on the season than in wild fish — the size and fat content of farmed fish remain stable throughout the year.
Culinary notes
The firm flesh does not fall apart during cooking, so it is suitable for pan-frying, oven-baking, grilling, stewing and smoking. It absorbs spices and marinades very well. It pairs well with lemon, garlic, fresh herbs, paprika and hot West African or Asian-style sauces.
