Catfish without skin

Skinless catfish is a highly valued ingredient in cooking due to its firm texture and mild flavor, ideal for preparing dishes such as stews, fried foods, and broths. Catfish is a type of freshwater fish, known for its elongated body and characteristic whiskers or "barbels." When used without the skin, it results in a cleaner and more versatile preparation, facilitating its cooking and improving its presentation.

Catfish is native to the rivers and lakes of the Americas, especially abundant in regions of Mexico, Central America, and South America. Its high adaptability makes it common to find it in various traditional recipes throughout the continent.

Regarding its properties, catfish is an excellent source of lean protein, low in saturated fat, and provides beneficial omega-3 fatty acids for cardiovascular health. Additionally, it contains B-complex vitamins and minerals such as phosphorus, potassium, and selenium.

In different Spanish-speaking countries in the Americas, catfish may be known by various synonyms, such as: mota (Mexico), raya or pez gato (Colombia and Venezuela), canana (Peru), and mucura (Argentina and Uruguay). However, the most generalized term for this preparation is skinless catfish, which indicates that the skin has been removed to facilitate its use in culinary recipes.