Catfish

European catfish is the largest freshwater fish in Europe. It has an elongated, scaleless body, smooth skin, and characteristic barbels. Catfish meat is white, firm, and juicy, with a mild, slightly sweet flavor and no strong fishy odor. Thanks to its minimal bones and pleasant texture, it is a popular fish in Central European cuisine. It is most commonly prepared breaded and pan-fried, grilled as steaks, or oven-roasted. It also works excellently in fish soups and stews. Catfish is traditionally caught in rivers and ponds, but aquaculture production is steadily increasing.