Wels Catfish

Scientific Name: Silurus glanis

FISH SPECIES, Fresh Water Fish Species, Round Fish Species

Wels catfish (Silurus glanis) stands out as one of Europe’s most impressive freshwater species, both for its formidable size and its culinary versatility. The flesh of wels catfish is celebrated for its dense, meaty texture and subtly sweet flavor profile, making it a favorite among chefs seeking robust fish for grilling, smoking, or hearty stews.

Its adaptability in the kitchen is remarkable—whether transformed into delicate smoked fillets, pan-fried steaks, or traditional fish cakes, wels catfish rewards careful preparation with a moist, satisfying bite that absorbs marinades and spices beautifully. While larger specimens can develop a stronger, earthier flavor, especially if sourced from muddy waters, proper handling and skinning can minimize these notes, revealing a clean, mild taste that pairs well with both classic and contemporary culinary techniques

Culinary Values

Taste: Silurus glanis
Texture: Dense, firm, and meaty flesh; can be slightly oily; holds together well in various preparations
Meat Color: White to pale pink; translucent when raw, opaque white when cooked
Round or Flat Fish: Round - elongated, cylindrical body with flattened head
Fat Level: Moderate to high; farmed fish can have 10–20% fat, wild fish usually lower; rich in omega-3 fatty acids
Mercury Level: Low to moderate; typically below 0.5 mg/kg in muscle tissue, but can be higher in large, old individuals; generally safe for consumption
Iconic Dish: Smoked wels catfish; Persian-style catfish with tahdig rice; Catfish stew; Grilled catfish fillet; Fish cakes
Market Form: Fresh whole fish, fillets, smoked, frozen fillets; available in European and specialty markets
Can Be Frozen: Yes – holds up well to freezing; maintains quality for several months
Market Availability: Yes – commonly available in European fish markets and specialty stores; less common in North America
Price: Inexpensive to moderately priced; affordability depends on size, freshness, and market

Nutritionally, wels catfish offers a protein-rich, moderate-to-high fat flesh that is particularly valued for its omega-3 content, making it a healthy choice for modern diets. Its mercury levels are generally below safety limits, though moderation is advised with very large, old fish. The species’ resilience to freezing ensures that both wild-caught and farmed catfish maintain their quality for extended storage, supporting efficient meal planning and reducing food waste.

Widely available and affordable in European markets, wels catfish is accessible to home cooks and professional kitchens alike, while its popularity as a game fish and suitability for aquaculture further enhance its role in sustainable food systems. For those passionate about freshwater cuisine, wels catfish delivers a unique combination of flavor, texture, and practicality—making it a standout choice for diverse, health-conscious, and innovative fish cookery

Cooking Methods

Fishing

Weight: Typically 2–20 kg (4.4–44 lbs); can exceed 100 kg (220 lbs) in rare cases; average market size 2–10 kg
Live In: Freshwater; tolerant of low oxygen; can survive in brackish water
Habitats: Large, slow-flowing rivers, deep lakes, reservoirs, and ponds; prefers warm, sheltered waters with abundant prey
Distribution: Native to Central, Eastern, and Southern Europe; introduced to Western Europe and parts of Asia
Identification: Long, cylindrical body; wide, flat head; large mouth with barbels; smooth, scaleless, slimy skin; long anal fin
Body Type: Elongated, cylindrical, laterally compressed towards the tail; robust and muscular
Fishing Methods: Angling (bait fishing, spinning, trolling), set lines, nets, pond harvesting, commercial aquaculture
Game Fish: Yes – highly prized by sport anglers for size and fighting ability
Can be Farmed: Yes – widely farmed in Europe and Asia; suited for intensive and polyculture aquaculture

Although the giant wels catfish is native only to eastern and central Europe, it has been introduced into a far wider area, including much of western Europe and Asia. It is among the largest freshwater fish in the world and is considered an exciting sporting challenge. The river Ebro in Spain is one of the most famous places to fish for this big catfish. The wels catfish has a body with no scales, a broad, blunt head, and six distinctive barbels around the mouth.

It is a voracious predator that will feed extensively on local fish populations, small mammals, and even waterfowl, and is most active at night. A specialized form of fishing that is sometimes used involves a helper taking lines with baits that are too large to be cast from the bank out into the river by boat. The baits are then anchored with light lines.

Powerful rods, reels, and lines are needed to subdue these huge fish. Various other catfish species are fished for throughout the world, especially in the USA, where the most popular species include the blue catfish (Ictalurus furcatus) and the channel catfish (Ictalurus punctatus).