Virtually all the markets around has catfish sellers. In fact, more people are going into fish farming and concentrating on catfish breeding, as it is a lucrative and fast-growing business. The number of people who consume catfish has also increased due to its affordability and accessibility.
These fishes are called catfish because of the whisker that grow out of their face like those of a cat. There are different species and types, but we are familiar with the mud (natural) and farm-raised breeds.
Very few consumers can differentiate between the two types. A farm manager in Ikorodu, Gbolaga Awosiyan, said the differences are in terms of size, colour and taste.
“Locally-bred catfish is usually darker in skin colour, probably because it can be found in the mud; but the farm-raised ones are bred in clean water that requires changing every now and then. In terms of size, farm-raised catfish is usually bigger, due to what they are fed, which makes them grow rapidly,” Awosiyan explained.
The taste and flavour of catfish is another issue entirely, as consumers don’t seem to agree on this.
“I prefer agricultural catfish because when you cook it, it easily absorbs whatever spice or seasoning you add. Besides, cooking time is relatively shorter than that of the natural ones,” opined Sade Ogunleye.
For Adenike Martins, there is nothing to enjoy in farm-raised catfish.
“It is tasteless, so you need to add as much spices and seasonings as possible. It is too slimy and mushy when cooked. The big turn-off for me is the quantity of blood that comes out of it when you are cleaning it,” she said.
It is different strokes for different folks because farm-raised catfish became such a staple of the diet of the United States that on June 25, 1987, President Ronald Reagan established National Catfish Day to recognise “the value of farm-raised catfish”.
Be it natural or agricultural, eating catfish makes it easy to increase fish intake because it is available and inexpensive, compared to any other type of fish. It is also nutritional.
If you want to reduce your intake of calories and saturated fat, try replacing beef with catfish at least once a week.
A nutritionist, Mabel Idiagbonya, explained that catfish provides a low-calorie source of protein and omega-3 fatty acids as long as it is not prepared with cream sauces, butter and other garnishes that add fat and calories.
She also revealed that one serving of catfish has 27 grammes of protein, making it a high protein food to serve as a source of energy that lasts longer than the energy from carbohydrates.
Aside the several vitamins and minerals essential for good health in catfish, the seafood also lacks some vital nutrients.
“There is iron, zinc, riboflavin, magnesium, foliate, phosphorus, vitamin B12, vitamin C, thiamine and vitamin B6. You should also know that catfish does not contain calcium or vitamin A. Dietary fibre, which aids digestion and reduces the risk of heart disease, is not present in catfish,” revealed Mabel.
Farm-raised catfish contains low levels of omega-3 fatty acids and a much higher proportion of omega-6 fatty acids.
Catfish can be eaten in a variety of ways: grilled, smoked or cooked. Fresh catfish is usually used for pepper soup, which is highly recommended if you have cold and nasal congestion. When it is smoked, it is your best bet for other soups and rice stews.
After cleaning the fresh catfish, ensure to use warm water to wash it again, to completely remove the mucus on the body. The gills must be thoroughly and carefully cleaned, especially if you want to use the natural type.
To add flavour to the fish, whichever type you want to cook, one or two spoonful of lemon juice is recommended. Spice up your grilled fish with onions, tomato and pepper in moderation.
As nutritious and inexpensive as catfish is, some people abstain from it because it does not have scales.
