Cat Fish (Singhara)

900.00

A lean protein source, Omega-3 fatty acids, adaptable for grilling, frying, and curries, enhancing various culinary creations.

The size you get:  Approx 500 gram to 2kg

Note: All our prices and billings are based on the pre-cleaning/cutting weight of the seafood. The net weight at the time of delivery will be dependent on the type of cleaning you choose.

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Introduction

Freshwater catfish, renowned for its culinary appeal, offers tender and succulent meat. Its mild flavor adapts well to various cooking methods such as grilling, frying, or currying. Rich in nutrients and low in fat, it’s a popular choice for flavorful and healthy meals. Its versatility and delectable taste make it a favorite among seafood enthusiasts.

Flavor Profile

Freshwater catfish boasts a mild, delicate flavor that’s often described as slightly sweet. Its texture is firm yet tender, making it ideal for grilling, frying, or currying. The meat’s succulence and adaptability in various dishes contribute to its popularity in culinary creations.

Nomenclature

  • English Name: Fresh Water Catfish
  • Local Name: Khagga, Singhara
  • Scientific Name: Ariopsis felis

Habitat

Freshwater catfish inhabit various aquatic environments, including rivers, lakes, ponds, and reservoirs. They thrive in calm, slow-moving waters with ample hiding spots, such as submerged logs and vegetation. These habitats provide shelter and suitable conditions for their feeding and breeding activities.

Catching Method

Freshwater catfish are caught using a variety of methods, depending on local practices and Pakistani fishing regulations. Some common catching methods include angling, noodling, nets, traps, and farming.

Physical Attributes

Freshwater catfish feature an elongated body with a streamlined shape. Their skin is typically smooth or covered in small scales. They possess whisker-like barbels around their mouth, aiding in sensory perception. Catfish have spines on their dorsal and pectoral fins, and some species exhibit unique color patterns. Their eyes are usually positioned on the sides of their head, enhancing their ability to detect movement and locate food in their aquatic habitats.

Size

The size range of freshwater catfish can vary widely depending on the available species in Pakistan and environmental factors. Generally, freshwater catfish can range from a few inches to several feet in length. Some smaller species might be around 6 to 12 inches, while larger ones can grow to over 3 feet or more.

Cutting Preferences

Freshwater catfish are versatile when it comes to cutting preferences. They can be enjoyed as whole fish, filleted, or cut into steaks. Filleting removes the bones and provides boneless portions, while steaks are cross-section cuts that include the bone. The choice depends on the cooking method and personal preference, offering flexibility in preparing a variety of dishes.

Approx. Cutting Yields

  • – Whole: 100% yield
  • – Gutted: 80% yield
  • – Headless and Gutted: 60% yield
  • – Slices: 55% yield
  • – Boneless: 40% yield

Cooking Preferences

Freshwater catfish can be cooked using various methods, each bringing out its unique flavor and texture. They can be grilled, fried, baked, or even used in soups and curries. Grilling adds a smoky touch, frying provides a crispy exterior, and baking preserves their natural moisture. The adaptable nature of freshwater catfish makes it a fantastic choice for experimenting with different culinary techniques.

Health Benefits

Freshwater catfish offer several health benefits. They are a good source of lean protein, essential for muscle growth and repair. They contain Omega-3 fatty acids, promoting heart health and reducing inflammation. Additionally, catfish provide B vitamins, aiding metabolism and energy production. Regular consumption, as part of a balanced diet, contributes to overall well-being and nutritional intake.

 

Additional information

Cutting

Whole (Uncleaned), Whole (Gutted), Whole but head removed, Slices with skin and bone, Boneless fillet (2 fillet per fish), Boneless buscuits, Boneless finger fish

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