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Catfish meat is almost boneless (crest), fatty, soft and tender with a sweet taste. Before use, it is usually fried or seasoned. The catfish contains macro and micronutrients such as calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, cobalt, nickel. Catfish meat contains vitamin A, B1, B2, B6, B9, C, E, PP.
It also contains a large amount of fats and proteins, which are sources of energy for the human body. Catfish meat contains all amino acids, it is valued more than vegetable protein. By consuming approximately 200 g of fish meat, you can meet the daily requirement of animal protein, because the proportion of basic amino acids in fish is very high.
The amino acid lysine content in it is especially high, but in grain crops it is small, therefore, fish is especially suitable as a supplement for foods containing grains.
The body of the fish contains only 2% of the connective tissue (bones, ligaments and skin), while beef and pork contain 8 to 10%, and sometimes more. Due to the low connective tissue content, fish is easier and faster to digest than mammalian meat, which is important for people with a sedentary lifestyle. Fish is useful for both children and young people who have a great need for proteins in the growth process, as well as for patients.
Catfish meat is good for the health of the skin, mucous membranes, nervous and digestive systems, perfectly regulates blood sugar and also contains an antioxidant. Som also accumulates its fat in the viscera: the fat-rich liver of cod and the burbot is the most famous. Fatty fish cannot be stored for long periods because the fat quickly becomes rancid.