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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw wild catfish should be used within 1 to 2 days of purchase if kept refrigerated at 40°F (4°C) or below.
Yes, catfish freezes well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn; it lasts up to 6 months.
Fresh catfish should have firm, translucent flesh, a mild scent (not 'fishy' or ammonia-like), and no slimy residue.
Swai, Tilapia, Basa, or even Cod can be used as substitutes, though wild catfish has a more distinct, earthy flavor.
No, catfish is generally considered a low-mercury fish, making it a safer choice for regular consumption.
It is highly versatile and can be fried, grilled, baked, or used in stews and chowders.
Yes, wild catfish often has a more varied, 'fishier' or earthier flavor and a leaner, firmer texture compared to the milder, fattier farmed variety.
Soaking the fillets in milk or a light brine for 30 minutes before cooking can help neutralize earthy or muddy flavors.
raw wild catfish is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 16.4 grams of protein, it's a nutritious addition to many dishes.
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