European catfish: An underappreciated nutritional powerhouse

Catfish is Europe's second largest (after beluga) fish and the largest freshwater fish. It can reach up to 3 metres in length. It inhabits the waters of the Baltic Sea basin, the Black Sea, and the Caspian Sea to the east and extends to Spain in the west. To the north, it reaches the Bothnian Bay.

Catfish is moderately fatty. With the right ratio of monounsaturated to polyunsaturated fatty acids, it has a beneficial effect on the proper functioning of the immune system. It also supports brain function and helps prevent neurological and mental diseases. Catfish is also a source of protein—100 grams contains as much as 16 grams of this component.

Additionally, it is rich in vitamin B12, vitamin D, phosphorus, selenium, thiamine, niacin, vitamin B6, magnesium, riboflavin, iron, and zinc. Consuming catfish may reduce the risk of heart disease due to omega-3 fatty acids, which lower the level of triglycerides in the blood and improve cholesterol levels.

Catfish is Europe's largest, most greedy, and probably the tastiest freshwater fish. It practically does not contain bones, which significantly facilitates its preparation for consumption. Additionally, the body of this fish is not covered with scales, eliminating the need for scraping before cooking.

Ingredients:

• 2 catfish fillets
• 60 ml clarified butter
• 1 onion
• 2 cloves of garlic
• 2 tablespoons of lemon juice
• parsley
• salt and pepper

Preparation:

1. Season the fish with salt, pepper, and lemon juice, then place it in a butter-greased baking dish.
2. Chop the onion and crush the garlic. Sauté the onion and garlic in hot clarified butter.
3. Pour the butter with onions and garlic over the fish and sprinkle with chopped parsley.
4. Bake the fish for 10-15 minutes at 180°C.