Catfish

What Is Wels Catfish (Yayın Balığı)?

Wels catfish (Silurus glanis) is a large freshwater fish with scaleless, slippery skin, living in lakes and slow-flowing rivers. It is recognized by the long barbels around its mouth; it is common in Turkey's rivers and reservoirs.

Apart from its main spinal bone, it has few fine intermediate bones, making it considered a "nearly boneless" fish; its fatty, white flesh is enjoyed grilled, stewed, and pan-fried. Due to its habitat, it can sometimes carry a slight muddy smell.

Nutritional Values of Wels Catfish

100 g of raw wels catfish contains about 95 kcal of energy, 16.4 g protein, and 2.8 g fat; it is a source of vitamin B12 and phosphorus. It is a moderately fatty, light fish.

What Are the Benefits of Wels Catfish?

With its high-quality protein, B12, and phosphorus content, wels catfish can be considered part of a balanced diet; having few bones makes it a practical fish.

This information is general; wels catfish is a food and is not a substitute for medical treatment.

How to Choose Wels Catfish

Fresh wels catfish has glossy-slippery skin, clear eyes, firm flesh, and a clean smell. Specimens raised in clean waters carry less of a muddy smell.

• Skin should be glossy and moist, eyes clear
• Flesh should be firm, springing back without holding a fingerprint
• A heavy muddy/silt smell may indicate staleness or poor water

How to Store Wels Catfish

Fresh wels catfish is stored on ice in the refrigerator for 1–2 days; cleaned, it can be kept in the freezer for months. Soaking it in vinegar-lemon water before cooking reduces the muddy smell.

Using Wels Catfish in Cooking

Wels catfish is used grilled, stewed, in the oven, and pan-fried; having few bones also makes it suitable for skewer and fillet recipes. Its fatty flesh gives especially good results on the grill.

How to Remove the Muddy Smell?

The cleaned fish is soaked in cold water with vinegar or lemon squeezed in for 20–30 minutes; this significantly reduces the muddy smell found in freshwater fish.

How to Make Wels Catfish Skewers

Cubed wels catfish is marinated with olive oil, lemon, and spices, threaded onto skewers, and grilled while turning; since it has few bones, it doesn't fall apart on the skewer.

Which Recipes Use Wels Catfish?

Grilled wels catfish, wels catfish skewers, stewed wels catfish, and oven-baked wels catfish are the best-known uses.

Frequently Asked Questions

Does wels catfish have bones?

Apart from the main spinal bone, it has few fine intermediate bones; that's why it is considered a "nearly boneless" fish useful for fillets and skewers.

Why does wels catfish smell muddy?

Since it feeds on lake and river bottoms, its flesh can sometimes carry a slight muddy/silt smell; soaking it in vinegar-lemon water removes this smell.

Is wels catfish a sea fish?

No; wels catfish is a freshwater fish, living in lakes and rivers.

Is the skin of wels catfish peeled?

It has scaleless, slippery skin; it is generally peeled off before cooking, which improves both texture and taste.

Is wels catfish farmed?

Yes; wels catfish is among the freshwater fish farmed around the world, so it can be found year-round.