“Butter catfish” is a common name that refers to several distinct species of fish, primarily known for their smooth texture and mild flavor. These fish are popular in various cuisines and are often sought after for their appealing qualities as a food source. While the term might suggest a single type of fish, it encompasses different species, each with unique characteristics and habitats, yet sharing the desirable “buttery” quality.
Understanding Butter Catfish
The term “butter catfish” often refers to species like the African butter catfish (Schilbe mystus) and certain Asian species, such as Ompok bimaculatus or Pangasianodon hypophthalmus, also known as iridescent shark or basa. The African butter catfish (Schilbe mystus) has a compressed body with an adipose fin. It is brownish on its head and dorsal surface, silvery-white underneath, and has colorless fins. This species can grow up to 40 cm (16 inches) and weigh up to 250 grams (8.8 ounces), living 6 to 7 years.
African butter catfish primarily inhabit standing or slowly flowing open waters of lakes, ponds, rivers, and shallow swamps, often found where vegetation is present. They are widespread across many major river systems in Africa.
In contrast, Ompok bimaculatus, an Asian “butter catfish,” is native to countries like Bangladesh, India, Pakistan, and Sri Lanka, and has also been identified in Myanmar. Males of this species can reach lengths of up to 45 centimeters.
Another prominent “butter catfish” from Asia is Pangasianodon hypophthalmus, commonly called iridescent shark or basa. Native to the Mekong and Chao Phraya rivers, this species has an elongated, scale-free body, dark gray coloration with a lighter belly, and dark fins. Young fish display black stripes that fade in adults. Adults can measure up to 150 cm (59 inches) and weigh up to 44 kg (97 pounds).
These fish are omnivorous, consuming a variety of items including algae, aquatic plants, zooplankton, insects, and even larger animals like other fish and crustaceans. They are highly migratory, undertaking long-distance movements between upstream spawning and refuge habitats and downstream feeding and nursery areas.
Culinary Uses and Preparation
Butter catfish, encompassing species like basa or iridescent shark, is highly regarded in the culinary world for its mild flavor and appealing texture. The flesh is typically white and firm, often described as having a “fatty” or “buttery” taste, similar to cod but with a firmer consistency. This mildness makes it a versatile ingredient, approachable even for those who might not typically favor fish.
Common cooking methods for butter catfish include frying, grilling, baking, and steaming. Frying creates a crispy exterior and moist interior, while baking and grilling enhance its natural flavors. Fillets can be seasoned with lemon and herbs or brushed with oil.
Soaking catfish in milk or buttermilk for about 30 minutes before cooking can help reduce any “fishy” taste, though commercially farmed catfish often have a more consistent and less muddy flavor.
From a nutritional perspective, catfish is a lean protein source, low in calories and fat. A 3.5-ounce (100-gram) serving can provide approximately 105 calories, 2.9 grams of fat, and 18 grams of protein. It also offers valuable nutrients such as vitamin B12, selenium, and phosphorus, along with omega-3 and omega-6 fatty acids.