Fish
Catfish
Catfish covers many freshwater species with moist mild white flesh, a mild to earthy flavour, and a firm flake. US channel catfish and Vietnamese basa/tra dominate global trade; wild fish vary more with water quality. Cornmeal frying is iconic in the American South; fillets also blacken, grill, stew, and braise in Asian and African cookery. Skin-on portions crisp well. Thick fillets need even heat so the centre cooks without drying edges.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.01 g
- Saturated Fat 0.92 g
- Trans Fat 0 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 2.13 g
- Cholesterol 59.1 mg
- Sodium 82.1 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.4 g
- Water 75.7 g
- Energy 132 kcal
- Water 75.7 g
- Protein 20.4 g
- Animal Protein 19.4 g
- Fat 5.01 g
- Saturated Fat 0.92 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 2.13 g
- Vitamins 46 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.02 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.7 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
- Minerals 419 mg
- Major Minerals 326 mg
- Trace Minerals 93.1 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 59.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.7 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.02 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·
Minerals
Sodium: 82.11 · Potassium: 192 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 92 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Riverine cultures worldwide took catfish as accessible freshwater protein.
Southern US frying and stewing traditions centred on wild and pond catfish.
Mississippi Delta aquaculture industrialised channel catfish for national markets.
Mekong pangasius farming supplied inexpensive white fillets to global retail.