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Latvia · Riga · Riga| Common Hunting Fishing Mushrooming Foraging |
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Silurus glanis |
August: Summer activity. Catfish continue to actively feed, especially at night.
May bite if handled carelessly. Found in freshwater bodies across Europe and Asia. Popular among anglers as a sport fish.
Large predatory freshwater fish. Mostly active during dark hours. Feeds on fish, mollusks, and crustaceans.
Bottom fishing using bait such as fish or worms Night fishing using lights or sonar Use of live bait and large jigging lures
Mostly active at night and twilight. Prefers deep holes and slow currents. Best fishing time is late evening and early morning.
Average weight: 10 kg
Skin removal is easier with a sharp knife, skin is slippery. Carefully separate meat from many bones. Rinse meat and cool quickly. Valuable commercial species, meat is edible.
Fillet: Frying, baking, smoking
Back: Braising, soups
Belly: Frying, boiling
Back: Braising, soups
Belly: Frying, boiling
Fried Catfish Fillet (Frying)
Crispy crust with tender meat
Crispy crust with tender meat
1. Cut fillet into portions.
2. Coat with flour and spices.
3. Fry until golden brown.
2. Coat with flour and spices.
3. Fry until golden brown.
Herb-Roasted Catfish (Roasting)
Aromatic meat with herbs and lemon
Aromatic meat with herbs and lemon
1. Rub fish with salt, pepper, and herbs.
2. Roast at 180°C (350°F) for about 40 minutes.
3. Serve with lemon and vegetables.
2. Roast at 180°C (350°F) for about 40 minutes.
3. Serve with lemon and vegetables.
Catfish Soup (Boiling)
Rich soup with vegetables and spices
Rich soup with vegetables and spices
1. Boil fish pieces until tender.
2. Add potatoes, carrots, and spices.
3. Cook until done and serve with herbs.
2. Add potatoes, carrots, and spices.
3. Cook until done and serve with herbs.
Smoked Catfish (Smoking)
Rich smoky flavor
Rich smoky flavor
1. Marinate fillet in spices.
2. Smoke at low temperature for 2-3 hours.
3. Cool and serve as appetizer.
2. Smoke at low temperature for 2-3 hours.
3. Cool and serve as appetizer.