Catfish: composition, calorie content, nutritional value, benefits and harm to the human body

Catfish is a representative of the order Perciformes, living in the northern waters of the Atlantic and Pacific Oceans. It got its name due to its large teeth protruding outward. Despite its terrifying appearance, fish meat is widely in demand among adherents of a healthy diet and people losing weight. Dishes made from it are not only tasty and nutritious, but also healthy for the body. This is due to the rich vitamin and mineral composition and saturation with Omega fatty acids. When you include this product in your daily diet, you will not have to spend money on other nutritional supplements, since all the vital components are present in the meat of this fish.

Dietary properties:

How many calories are in catfish, what dietary properties it has, all this is of great interest to those who lead a healthy lifestyle and monitor their figure. So we will try to answer these questions in the next article.

So here it is:

Catfish or sea wolf is a genus of fish of the catfish family, perciformes order. There are 5 types: eel, striped, blue, spotted and Far Eastern.

They live in the northern seas of the Pacific Ocean, in the northern part of the Atlantic Ocean, off the coast of North America, in the White, Baltic, Barents, Norwegian and North Seas. Catfish is a large fish, growing from a meter to one and a half meters in length, with a maximum weight of more than 30 kg. She has a long, laterally compressed body, a wide mouth with very strong teeth, with which she is able to bite sea shells. It prefers moderate and cold waters, rocky soil overgrown with algae, and swims at a depth of 300–600 m.

The pulp of catfish is tasty, tender, very fatty, slightly sweet, and has practically no bones. The white meat of this fish is a good source of vitamin A and vitamins B1, B6, PP, thiamine, riboflavin, nicotinic and pantothenic acid.

The flesh of this fish is easily digestible and contains minerals important for the body: sodium, potassium, calcium, iron, magnesium, zinc, phosphorus, iodine, chromium and cobalt. 100 g of catfish pulp contains 5.5 g of fat and 19.6 g of protein.

A wide variety of dishes are prepared from it. In stores you can find hot and cold smoked catfish, as well as fresh frozen.

If you stew this fish, then you need to cut it into large pieces and pre-fry it in a frying pan in flour. To fry it, it is better to use batter, or first boil it in very salty water - the fact is that the flesh of the fish is very loose, and it is necessary to follow the above procedures so that it does not “spread” over the pan.

Cutlets are made from the pulp of the catfish: the fillet is passed through a meat grinder, adding onion, garlic, potato starch, milk, salt and pepper. It is better to bake such cutlets in the oven rather than in a frying pan, this way they will better retain their shape. Cutlets are served hot with sour cream.

You can prepare a casserole from it: pieces of fish, potatoes and onions are laid out in layers on a greased frying pan, then the layers are repeated again, the top of the dish is smeared with sour cream, sprinkled with grated cheese and baked in the oven.

This fish steamed with vegetables is very tasty. It goes well with sweet peppers, broccoli, cauliflower, carrots and zucchini. Grilled or pan-fried catfish is also good.

Description

Catfish is the general name of a family of marine fish, including two genera and five species. All catfish are included in the order Perciformes, although outwardly they are not at all similar to them. They rather resemble eels or moray eels, with an elongated and rather large body. A characteristic feature of the fish are protruding fangs, like those of a dog . The mouth contains many small teeth designed for crushing food.

Adult representatives weigh about 30 kg with a body length of 120-200 cm. Catfish is popular in cooking due to its excellent taste, high nutritional value and a number of beneficial properties. The following varieties of catfish are of greatest commercial importance:

• blue (widow);
• Far Eastern;
• spotted;
• striped;
• acne.

The fish meat has a delicate texture and is considered a delicacy. It usually goes on sale in frozen and fresh (chilled) condition, without heads and scales. It also comes in hot smoked form.

Recipe? Recipe!

Steamed catfish:

Ingredients for 6 servings:

500 g fish, 1 tbsp. spoon of lemon juice, ground black pepper, salt.

Preparation: 20 min.

Separate the catfish meat from the bones and cut it into large pieces. Prepare the marinade: mix lemon juice with salt and pepper. Pieces of fish are dipped in the marinade for 10 minutes. Each piece of marinated fish is then wrapped in foil and placed in the slow cooker on a steamer dish. Set the “Steaming” mode (cooking time 15–20 minutes: the larger the fish, the longer it takes to cook). After the process is completed, unroll the foil and place the finished fish on a plate, pour juice from the bowl on top.

A couple of secrets for cooking catfish:

• To cook steaks from it, first salt them well and let them sit for about 30 minutes, then drain the released liquid and pat the steaks well. The salt will draw out excess water. Fry the steaks until golden brown, turning only once.
• This fish often falls apart when fried, so it is better to cook it like this: cut the fillet into small pieces, blanch in well-salted water (to make the meat denser) for a couple of minutes, cool, roll in flour and then fry.
• Since its meat easily loses its shape when fried, it is better to prepare cutlets from it, which turn out very juicy. It is not recommended to fry them; it is better to bake them in the oven so that they do not fall apart when turned over.
• A very tasty dish made from “capricious” catfish – gratin. Layer thin round potato slices, fish fillet slices and onion rings into a greased baking dish, seasoning the layers with salt and pepper. Brush the surface of the gratin with sour cream and sprinkle with grated cheese, then bake in the oven.

Benefit

Catfish is easily digestible and saturates the body with vitamins, antioxidants and other valuable elements. Fish dishes are low in calories but nutritious . Therefore, they are indicated for inclusion in the diet of athletes and people who have suffered serious illnesses. Helps restore strength in the shortest possible time. Boiled catfish has the greatest benefits.

Beneficial properties of sea fish meat:

• saturates cells with protein, thereby stimulating their renewal;
• removes excess salt, which eliminates swelling;
• strengthens the immune system and increases the body's protective functions against viruses and infections;
• normalizes the functioning of the nervous system, has a positive effect on brain activity;
• has a beneficial effect on bone tissue and muscles;
• restores hormonal levels, normalizes the thyroid gland;
• improves the functioning of the cardiovascular system: promotes the removal of “bad” cholesterol, protects against heart attacks and strokes;
• stabilizes acid-base balance;
• serves as a prevention of the development of atherosclerosis;
• stimulates fat burning, which is effective for weight loss.

If you regularly eat such fish, you can stabilize your blood pressure in case of regular fluctuations. Thanks to its rich vitamin composition, catfish contributes to the overall health of the body. Thus, vitamin D has a beneficial effect on all systems and is involved in hematopoiesis (improves its coagulability and composition). Vitamin P constricts blood vessels and makes the walls more elastic, which prevents the formation of blood clots.

Doctors usually recommend consuming catfish meat as a medicinal supplement for people who have problems with the gastrointestinal tract, heart and blood vessels.

Dietary properties

Despite the large amount of fat in catfish meat, it is considered a dietary product. Omega-3 and 6 acids promote the breakdown of fat cells, along with the removal of excessive accumulations of salt and fluid from the body. This ensures cleaning, which is important for any weight loss system.

These properties do not apply to fried, smoked and salted fish, which are considered harmful in terms of a healthy diet. The emphasis is on boiled, baked and steamed.

It is also recommended to eat fish dishes in small quantities, without fanaticism. Then you can quickly get rid of extra pounds and improve your health at the same time.

Harm to catfish

Fish can only cause harm if consumed in excess and uncontrolled. Such careless use of the product can cause poisoning or allergies due to an excess of vitamins and microelements in the body. In everything you need to know when to stop. Any fish can cause allergies, and catfish is no exception. The level of allergens in it is at a high level even after heat treatment. People prone to allergies should exclude or minimize the amount of catfish meat in their diet. Doctors recommend limiting young children's consumption of this fish. This product is not recommended for those who suffer from pancreatic problems.

Pregnant girls should also be careful with fish. Several studies have shown that catfish is not a favorable food during this period. However, to this day there is debate about whether pregnant women can eat fish. But you shouldn’t take risks and ignore the available information. Expectant mothers should rarely consume catfish while expecting a baby.

Contraindications

In some cases, catfish should not be eaten at all, even in small doses.

• Like any other sea fish, it is a strong allergen . Freezing and heat treatment have no effect on this. If a person is already allergic to some type of fish or seafood, it is worth conducting tests before consumption or eating a very small piece (although this can also be dangerous).
• Pregnant, nursing mothers and small children under 6 years of age. Part of the reason is the same possibility of allergies. After a series of clinical trials, American scientists have proven that eating catfish has a negative impact on the child’s nervous system.
• If you have problems with the pancreas, fish can cause the disease to worsen.

Catfish baked in sour cream

Components:

• medium-sized catfish steaks – 2 pcs.;
• sour cream – 100 ml;
• olive oil – 20 ml;
• salt – 4 g;
• seasoning for fish (without salt) – 5 g;
• lemon juice – 20 ml.

Cooking algorithm:

1. Thaw the catfish steaks, sprinkle with lemon juice mixed with salt, leave for 15-20 minutes.
2. Place foil in the pan and grease it with oil.
3. Mix sour cream, salt and spices.
4. Place the catfish steaks in the form, pour in sour cream.
5. Place the pan in the oven, turn it on, preheat to 200 degrees. Once the temperature in the oven reaches the desired level, cook the fish for 20-30 minutes depending on the size of the steaks.

You can serve catfish baked in sour cream separately, but it is still better to complement it with a side dish. Brown rice and steamed or roasted vegetables are good choices.

Catfish meat: chemical composition

All the benefits of sea dog meat are due to its rich chemical composition. Of the Vitamins, we can distinguish - most of all Vitamin PP (up to 5.8 mg per 100 g), then Vitamin C, Vitamin E and Vitamin A.

Of the microelements, the most are sulfur and phosphorus (190-180 mg per 100 g), followed by sodium, calcium, magnesium. In terms of iodine and cobalt content, catfish holds the record among all marine inhabitants.

BZHU catfish per 100 gr. – Proteins (20 g), Fats (5.8 g), Carbohydrates (8 g).

Catfish in batter

How to select and store catfish

1. It is best to buy fresh or chilled fish, this way you can more accurately determine the condition of the fish. In addition, if you cook meat from frozen, it simply “spreads” into pieces.

2. First of all, pay attention to the eyes, they should be clean, not cloudy.

3. When pressed, the meat of fresh fish is quickly restored. Fresh catfish is slippery, does not stick to your hands, and has smooth scales.

4. The gills are without mucus and pink in color; in stale fish they take on a brown tint.

5. If you buy a frozen product, pay attention to the packaging date.

6. Fresh fish can be stored in the refrigerator for no more than a day, and frozen fish for no more than three months.

general characteristics

Catfish is a sea fish from the Perciformes. Mainly found in the north Atlantic Ocean, near Russia, Canada and even in the western Arctic. This cold-water fish feels comfortable in waters with temperatures below 5 degrees. Spends almost all of its time in ocean waters at depths from 400 to 1200 meters below sea level. It rises to the surface in search of food.

Content:

• general characteristics
• Beneficial features
• Use in cooking
• How to choose and store correctly
• What else is useful for catfish?

Catfish is a predatory fish. Its diet consists of smaller ocean inhabitants: sea urchins, crabs, starfish. At depths, their food becomes jellyfish and smaller fish. The peculiarity of these fish is their knife-sharp teeth, thanks to which they retain a dominant role in the world's oceans. And it was thanks to these terrifying teeth that the fish got its name. And its middle name is sea wolf: like this animal, the fish’s surprisingly developed jaw has protruding fangs and teeth turned inward.

Adult representatives can reach more than a meter in length and weigh more than a hundredweight. There are several types of catfish and they all differ in color. They can be dark gray to dark brown or even purple in color.

Types of catfish

Acne. Its habitat is the shores of North America: from Alaska to California.

Far Eastern. It is found in the Pacific Ocean, mainly in its northwestern part.

Blue. Found in the north Atlantic Ocean. Despite its name, its color can range from dark gray to dark brown and even purplish-purple. The pulp of these representatives is jelly-like.

Striped. Adults reach 22 kilograms and exceed one and a half meters in length. Distributed in the waters of the White and Barents Seas, near England and Ireland. Prefers rocky bottom. The fillet is quite firm. It differs from other species by dark vertical stripes on the sides.

Spotted (variegated). This one and a half meter giant is found in northern waters. The sides and fins are covered with dark spots. The pulp is quite dense

An adult catfish, so to speak, leads a sedentary lifestyle and moves along the bottom only in exceptional cases. But the young animals “plow” the ocean almost continuously.

During the spawning period, which for catfish occurs in the summer, females lay up to 30 thousand eggs. The rather large eggs of this fish settle on rocky bottom surfaces.

The lifespan of this fish is about 12 years. Having reached maturity (at 4-5 years of age), young catfish settle on the seabed and switch to the usual lifestyle for adult relatives.

Commercial fishing is one of the most important aspects of the global economy. Catfish are also not spared from fishing nets. Recently, in addition to the traditional fishing grounds - the Barents Sea and the coast of Northern Norway, catfish are bred artificially. But it is difficult to say that this northern fish is the most popular for the industry. Some people do not like its meat due to its excessive wateriness. Another reason for the low industrial popularity is the difficult-to-reach habitats of these predators. Getting a catch from deep water is too expensive. But this does not mean that there are no people in the world who want to eat her fillet. Moreover, cooks know the secrets of how to cook it correctly, and researchers claim that it is a healthy fish.

Catfish fillet, fried, breaded

Components:

• catfish fillet – 0.5 kg;
• wheat or oat bran - as much as needed;
• salt – 40 g;
• water – 1 l;
• refined vegetable oil - as much as needed.

Cooking algorithm:

1. Cut the catfish fillet, thawed approximately three-quarters of the way into portions, into portions and place in a saline solution. Leave for 20-30 minutes.
2. Remove the fish from the brine and dry it as carefully as possible with a napkin.
3. Grind the bran to flour. This can be done using a blender.
4. Bread the fish pieces in chopped bran.
5. Crack the pan and grease it with oil. Place the catfish pieces on it.
6. Fry on all sides until golden brown.
7. Transfer the finished fillet to a napkin - let it absorb excess oil.

Transfer the catfish to plates, add some fresh vegetables and serve.

Catfish in cream with mushrooms

Components:

• catfish fillets or steaks – 0.5 kg;
• fresh champignons – 150 g;
• hard cheese – 50 g;
• drinking cream – 0.2 l;
• fresh herbs, salt, seasonings - to taste.

Cooking algorithm:

1. Rub the fish, cut into portions, with salt and spices. Place in a baking dish.
2. Cut the mushrooms into plates or small cubes and cover the catfish with them.
3. Pour in the cream.
4. Sprinkle with finely chopped herbs and grated cheese.
5. Place in an oven preheated to 190-200 degrees and cook for 20-25 minutes.

The delicate taste of catfish meat is complemented by a creamy mushroom sauce. The dish can become a decoration for a holiday table. It is dietary, but no gourmet will refuse it. By the way, you can stew catfish in cream in portions or in a saucepan - it all depends solely on the desire of the cook.

Kinds

There are several types of "sea wolves".

• Far Eastern. It has this name because of its habitat. Fish can be found in Kamchatka while admiring the Chukovo Sea. It has a long body and easily swims among the rocks of this archipelago. The scary appearance resembles a moray eel. Local fishermen called this species a dog. It has been little studied, but as is known, it is found at a depth of no more than 15 m and loves rocky ground and rocky soil. This is not a game fish, but it can get caught in the net by accident.
• Striped. It got its name because of its color. She has transverse dark stripes along her entire body. It can be up to 1.5 m long and weigh up to 20 kg.
• Acne. Large fish over 2 meters long. However, the weight is light. It feeds mainly on crustaceans, shells and shells, which it easily bites with its fangs.
• Sandy. It has a second name - common catfish. This is the most active species of this family.
• Blue. It got its name because of its color. There are species that are colored from gray to light blue.

What is the difference between blue catfish and mottled catfish?

First, let's look at the common features of these types:

• large size, powerful jaws, terrible fangs;
• they both prefer the North and Atlantic oceans;
• feed on jellyfish, crustaceans, mollusks, echinoderms, etc.;
• they have the same behavior: they love solitude and live deeply;
• passive hunting, waiting for its prey from cover;
• have the same taste and nutritional value.

Differences:

• The blue variety is slightly larger than the mottled variety.
• Various colors.
• Blue catfish love depth and are more active than mottled ones, but spotted ones prefer shallows.
• The spotted catfish is much more prolific than the blue catfish.
• The blue one is less greasy and not variegated.
• This species has more muscle fibers.
• The mottled catfish has much denser and richer meat, which is why it is more expensive on the market.
• Blue has more vitamin A.

Variegated catfish is more in demand due to its beneficial and tasty properties.

Useful tips

Freshwater fish have a faint smell of river or algae. Therefore, after cutting it, it is better to soak it in water with lemon juice.

Fresh carcasses should have shiny scales, red gills and slightly bulging eyes without a film. If at least one sign is missing, it means that the fish is no longer completely fresh or has been re-frozen.

If the dish is prepared from fillet, then it is better not to be lazy and remove all the bones, especially small ones.

To find out whether fish is oily or not, just look at the lists and make your choice. You can find out which fish is most suitable for proper nutrition from a nutritionist. He will not only tell you which types of fish are most suitable, but also how best to prepare them.

Steamed catfish with broccoli and cauliflower

Components:

• cauliflower and broccoli – 0.4 kg (total);
• seabass fillet – 0.5 kg;
• low-fat cream (for sauce) – 0.2 l;
• water – 0.25 l;
• flour - a tablespoon;
• cow's cream butter – 20 g;
• salt, spices - to your taste.

Cooking algorithm:

1. After soaking the catfish fillet in brine, cut it into portions, sprinkle with spices and place on the multicooker grill.
2. Place broccoli and cauliflower inflorescences in the main bowl of the device, lightly add salt, and cover with water.
3. Place a grill with fish on top.
4. Start the device in steam mode. Set the timer for 20-30 minutes (focus on the power of the device).
5. While the fish and vegetables are boiling, prepare the sauce. To do this, fry the flour in butter, pour in the cream, whisking, add salt and season, cook until thick. A saucepan or frying pan is suitable for preparing the sauce.

Place the finished fish on plates, decorate with vegetables, and pour over the sauce. If the sauce seems too high in calories to you, you can do without it.