Wels catfish.

length: 5 m; weight: 300 kg; production season: favorite subject of underwater hunting from spring to late autumn.


Widely distributed in Europe and Asia. It inhabits the basins of the North, Baltic, Black, Caspian and Aral sea. From southern Sweden and Finland to Turkey. However, it is not the Mediterranean basin.

General information

Wels catfish is a large freshwater predatory fish accesata. Has a soft, fatty meat and white meat.

Long anal fin, adipose fin absent, unpaired fins have no spines. Spawning in spring in the littoral zone among the aquatic vegetation. The female lays eggs in the nest, which the male guards. Sexual maturity usually in the fifth year of life. Mainly a scavenger, but can eat quite large fish, known attacks on waterfowl and domestic animals. Catfish caught mostly on carrion or spoiled products.

Nutritional value

Protein: 17,4 g,fat: 7.6 g, water: 74,1 g. Caloric content: kcal 183,8

Culinary use

Dining room magnificent fish.The meat is juicy and fatty, perfect for various dishes, AK boiled, fried, and in baked form.


The Rybas “monastery”

And 0.750 kg of fish fillet, 6 pieces kartofelja, 3 PCs. of onions, 50 g cheese, 2 boiled eggs, 100 g of mayonnaise, 2 tbsp. tablespoons vegetable oil, salt, spices.

Fry separately until half cooked fish, potatoes and onions (a little salt). In a deep frying pan to lay layers: onions, fish, potatoes, onions, chopped eggs (you can add cooked mushrooms), spices. All pepper, pour mayonnaise, sprinkle with grated cheese and bake in the oven for 25 minutes.

Catfish in sauce with capers

20 g of fish, 10 g of crabs, 15 g mushrooms, 150 g bread, and 75 g of sauce.

20 g of fish, 10 g of crabs, 15 g mushrooms, 150 g bread, and 75 g of sauce. Simmered portions cut from fillets of fish. Ready to put the fish cooked mushrooms, crabs, fish side to lay boiled potatoes. Pour the sauce with capers. It is also possible to prepare cod, pike, perch, burbot.

Catfish, baked in tomato sauce with mushrooms

25 g fish, 5 g of butter, 6 grams of cheese, 150 grams of potatoes, 125 grams of sauce, herbs.

The pan pour a little tomato sauce with mushrooms, put a poached fish, around it to place slices of boiled potatoes and pour tomato sauce with mushrooms. Sprinkle with grated cheese, drizzle with oil and bake. Served on the pan.

Catfish fried in batter

500 g of fish, 20 grams of fat for frying, 40 g flour, 1 egg, 5 g sunflower oil, 40 g milk, 1 g of citric acid, 1 lemon, 100 g of tomato sauce or mayonnaise, herbs, salt, pepper

Marinate the fish. For this fillet without skin and bones, cut into cubes, size 1.5*8 cm, put in a non-oxidizing dish, add salt, pepper, lemon juice or citric acid, sprigs of parsley and place in a cool place for 25-30 minutes.

To prepare the dough. In cold milk or water, put salt, sunflower oil, sifted flour and knead thin dough, add whipped in a dense foam egg whites. The dough gently to mix.

Each piece of marinated fish with a fork or cook needle dipped in batter, then quickly put them into hot frying fat and fry for 2-3 minutes, all the while slightly shaking the dishes with fat, so the pieces fry evenly.

Prepared fish lay on a dish covered with a paper towel; serve with lemon wedges; to garnish fried in fat with parsley. You can also serve fried shredded potatoes and tomato sauce or mayonnaise sauce with gherkins. In the same way you can prepare pike, perch, burbot, cod.

Catfish fried with mushrooms

450-500 g catfish fillet (sea bass, whiting, cod, toothfish, Grenadier), 3 tbsp of cooked white mushrooms or boiled mushrooms, 3 tbsp oil, 1 tbsp. fish broth, 3 tbsp melted butter, 2 tablespoons breadcrumbs, ground black pepper and salt to taste.

To prepare this dish using fillets with skin boneless, and filleted fish, produced by industry. The fish portions cut pieces, salt, pepper, paneer and fry, as usual, in vegetable oil with 2 sides until cooked. Prepared mushrooms cut into thin slices, fry in butter 8-10 minutes, add fish broth (can be cube), salt and simmer until cooked mushrooms. On a plate put the fried fish, top it with mushrooms, and next to the fish roasted potatoes or side dish.

The som fried with tomatoes

250 g fish 60 g flour, 15 g melted butter or vegetable fat, 100 g tomato, pepper, greens.

Fish fillets without skin and bones cut into pieces, to book my in flour and fry in melted butter or vegetable fat. Fresh tomatoes submerge in boiling water for 2-3 minutes, remove from them the peel, cut in half, to remove seeds together with juice, sprinkle with salt and pepper and fry.

On fried fish to put fried halves tomatoes to strew with parsley and serve in the pan. It is also possible to prepare cod, pike perch, pike, burbot.

Catfish stewed in wine

1 kg catfish: 1 Cup Madeira wine, 2 1/2 tbsp of cliwoc-tion of oil, 112 tbsp wheat flour, 1/2 lemon, 1-2 Bay leaves, parsley, pepper, salt.

Prepare a piece of catfish, season with salt and pepper. In satean put butter, pour the wine, add the Bay leaf, place the fish, cover the saucepan with a lid, and simmer everything over low heat until tender. Pour the sauce, sprinkle it with flour pounded with butter, boil, add salt. Prepared fish cut, to fill in with!the DSU, decorate with lemon slices and parsley. On a garnish submit boiled cauliflower.

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