Catfish fillet

Catfish fillet is a clean and boneless cut of catfish meat, a type of freshwater fish known for its mild flavor and firm texture. This fillet is highly valued in gastronomy for its ease of cooking and its versatility in various preparations, from frying to stews and soups.

Catfish is native to rivers and lagoons of the Americas, especially in tropical and subtropical regions. In Hispanic American countries, this fish is common in traditional cuisine, standing out for its delicate flavor that pairs well with spices and marinades.

Among its properties, catfish fillet is a good source of lean protein, low in saturated fat, and rich in omega-3 fatty acids, which promote cardiovascular health. It also provides minerals such as phosphorus, potassium, and vitamin B12.

In different Hispanic American countries, catfish has various synonyms or popular names, such as chancho de río (in some areas of Colombia), pez gato (in Mexico and Venezuela), or simply bagre. However, the term "catfish fillet" is widely understood to refer to the clean portion of this fish, ready to cook.