Catfish is used in various dishes all over the world. It is a good source of omega-3 fatty acids which is essential for the body. Since catfish is a popular food and beneficial for overall health, it should be prepared safely to prevent food poisoning and food-borne ailments.
Close look on the nutritional value of catfish
Catfish contains large amounts of omega-3 fatty acids. On the other hand, it also has high levels of omega-6 fatty acids which increases the risk for inflammatory bowel disease, blood clots and arthritis. Nevertheless, the fish can provide health benefits and can be eaten a few days in a week.
Risk for toxins and parasites
A serious concern for seafood and fish are parasites and toxins. It is important to note that fish including catfish can become contaminated by parasites if the water they thrive in is contaminated by feces or parasites.
The parasite-related ailments include giardiasis, anisakiasis and cryptosporidiosis which are all spread by contaminated water. Exposure to these parasites can be prevented by buying fish from reputable suppliers. Poorly cooked fish might still have live parasites; thus, it is vital to thoroughly cook one and only eat raw fish that is free from parasites.
Toxins in seafood are detrimental since they could not be tasted or smelled. In most cases, they can cause serious ailments including ciguatera and scrombroid fish poisoning.
Proper handling of catfish
The catfish should be properly stored and cooked. It is vital to keep the fish refrigerated until ready to use. In case the fish was previously frozen, it should be refrigerated until fully thawed.
Avoid thawing the catfish on the countertop. It is recommended to cook the fish to 145 degrees F before consumption and utilize a food thermometer to make sure that the ideal temperature is reached.