Product Description

SPECIFICATION:

Catfish is originally native to Southeast Asia and has been habitually farmed for food in America, Asia, Africa and Europe for many years. Its delicious quality, high in nutrition(full of Vitamin D & omega-3 fatty acids which prevent heart disease) and easy-to-cook make it a standard food in the market and the frequent dish on the table. As a dish, catfish fillet is usually smoked or fried, while the smoked one gets more flavor and longer shelf life than the fried one.

Catfish usually lives in inland and of great self-survival, so they can be captured and farmed easier than other species. As the common freshwater fish, catfish is suitable for smoking for the following reasons:
1. Smoking extends shelf-life & reduces odor
Smoked with brine, quantities of adult fish get preserved without the offensive odor.
2. Smoking makes catfish more profitable
Through smoking, catfish turns into a delightful yellow color and its texture becomes clear, meanwhile, the meat tastes chewy but tender with an intense flavor. Therefore, its normally sold in supermarket and butchers shop.
3. Catfish is convenient to process and smoke
Catfish has simple physical structure and without scales, so the pretreatment process will be shortened which can save your time