Catfish

Catfish

(Clarias gariepinus)

With its African origin, the catfish is originally a tropical fish species. Nevertheless, the fish has found its way to Dutch farms. The breeding of catfish in the Netherlands originated in the 1980s through research by the Agricultural University of Wageningen. Thanks to extensive research, catfish farming in the Netherlands has developed into the most specialized in Europe. Thanks to years of experience in the breeding process, Dutch growers are able to continuously deliver a high-quality product.

The color varies from black, black with dark or olive green spots. The belly is always white. In our regions, the cultivated form is marbled brownish in color. Maximum length 1.30 m.

Taste

The fish meat is firm, so that it does not fall apart during cooking. The taste is soft. The taste tends a bit towards meat. Catfish fillets are completely boneless.

Method of preparation

Because of its firm structure, catfish is best suited for baking or grilling. Due to its soft taste, it takes over the aroma of the herbs or sauce with which it is prepared.

Nutritional values

450 kJ / 108 kcal, 17.3 g protein, 2.5 g fat (of which 0.6 mg Omega-3), 17.3 g protein, 0.3 mg iron.

Alternative

Avoid / Catch

Africa. Catfish is farmed in the Netherlands, Germany and Denmark.

Fish fact

The catfish has the ability to move over land (moist grass) from one pool to another.

More information

Catfish is a freshwater fish with special properties. For example, the fish has a lung-like organ that allows it to be transported without water and requires relatively little water in breeding tanks. Moreover, no oxygen needs to be added to the water. That makes catfish a relatively easy farmed fish. Catfish is fully reared. No claim is made to natural resources such as eggs or fish fry. After six to seven months, the catfish is suitable for consumption and weighs about 1 to 1.5 kilograms.