Catfish Catfishes are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the heaviest and longest, the Mekong giant catfish from Southeast Asia and the second longest, the wels catfish of Eurasia, to detritivores (species that eat dead material on the bottom), and even to a tiny parasitic species commonly called the candiru, Vandellia cirrhosa.
Catfish have
no scales; their bodies are often naked. In some species, the mucus-covered skin is used in cutaneous respiration, where the fish breathes through its skin.
Catfish have widely been caught and farmed for food for hundreds of years in Africa, Asia, Europe, and North America.
Catfish as food:Judgments as to the quality and flavor vary, with some food critics considering
catfish as being excellent food, while others dismiss them as watery and lacking in flavor. In Central Europe, catfish were often viewed as a delicacy to be enjoyed on feast days and holidays. Migrants from Europe and Africa to the United States brought along this tradition, and in the Southern United States, catfish is an extremely popular food. The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed.
Catfish is eaten in a variety of ways. In
Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbed with cornmeal and fried.
In
Indonesia, catfish is usually served grilled in street stalls called warung and eaten with vegetables and soy sauce; the dish is called pecel lele. Catfish can also be eaten with chili sambal as lele penyet (minced catfish).
In
Malaysia catfish, called "ikan keli", is fried with spices or grilled and eaten with tamarind and Thai chillies gravy and also is often eaten with steamed rice.
In
Bangladesh and the Indian states of Odisha, West Bengal and Assam catfish (locally known as Magur) is eaten as a favored delicacy during the monsoons. Catfish, locally known as thedu or etta in Malayalam, is popular in the Indian state Kerala.
In
Hungary catfish is often cooked in paprika sauce (Harcsapaprikás) typical of Hungarian cuisine. It is traditionally served with pasta smothered with curd cheese (túrós csusza).
Nutrition:
Catfish is
high in Vitamin D. Farm-raised catfish contains low levels of
omega-3 fatty acids and a much higher proportion of
omega-6 fatty acids.
Recipe for
Catfish Link1 Link 2
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