Catfish – Khagga are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat’s whiskers, they are very abundant in the Arabian sea. Wild-caught catfish take on the water character they are raised in. Although they are not highly prized, they are famous for the eggs and swimbladder exports.
A fatty fish, catfish – khagga are mostly used by road-side fish frying vendors in boneless form. Since small-size catfish are cheap, they become an economical option for commercial boneless.
If you are wondering whether or not you should eat catfish, perhaps you have not tried enough of local fish. That having said, you might also be wondering what catfish tastes like.? Read on.
Catfish is not a super-tasting fish but does a fair job concerning its price tag. It has a sweet, mild, and moist taste with firm flesh that has less flake, compared to some other cheap whitefish.
- English Name: Catfish, Threadfin Catfish
- Local Name: Khagga, Singhara, Rinji
- Scientific Name: Arius arius
Catfish is a sea fish that lives in Estuaries and inshore waters.
Catfish is caught using Gillnets, Bottom Trawls.
Catfish do not have scales on the body. Catfish are so-named because of their whisker-like barbels, which are located on the nose, each side of the mouth, and on the chin. Most catfish possess leading spines in their dorsal and pectoral fins.
Catfish are white to silvery on the undersides shading to grayish blue or olive green to nearly black at the top of the back
On average, the Catfish size range is 200 to 3000 grams per fish. However, other sizes are also occasionally available.
Catfish is preferred for slices, Boneless fillet, and boneless fingers.
Approx. Cutting Yields
Headless and Gutted: 60%
Catfish is preferred for frying only.
- Heart friendly
- Lowers Blood Pressure
- Improves Immune System
- Strengthens the bones
- Improves Skin and Hair health
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