Our mission: can we teach the Czech Republic and Slovakia to eat whole fish?
African catfish is not only tasty, but also a very versatile fish that deserves more attention on our plates. Buying the whole fish has many advantages that we should consider, and our aim is to teach the Czech Republic and Slovakia how to use all parts of this fish.
What are the advantages of buying a whole fish?
Cost-effectiveness: buying a whole fish is often cheaper than buying individual fillets. You can use all parts of the fish, which means less waste and more food for your money.
Freshness: whole fish is often fresher than fillets because it is less processed. This means better taste and higher nutritional value.
Environmental friendliness: using whole fish reduces waste and promotes sustainable fishing practices. Every part of the fish can be used, from flesh to bones.
Flavour: Professionals say that fish prepared whole tastes better because the bones and skin add more flavour to the meat.
How to use the whole fish?
Traditional fillets: the most famous part of the fish that can be prepared in many ways - grilling, baking, frying or stewing.
Bones and head: great for making fish stock, which can be the basis for soups and sauces.
Skin: can be fried until crispy and used as a garnish or salad ingredient.
Catfish has a quick prep!
You put the whole fish in the oven and in 30 minutes of baking it's done!
How to teach people to eat whole fish and what are we preparing for you?
Outreach and education: hold workshops and cooking classes where people can see how easy and convenient it is to prepare a whole fish.
Recipes and inspiration: share recipes and tips on social media and in your blog that show different ways to use the whole fish.
Working with restaurants: encourage restaurants to offer whole fish dishes and show customers how tasty and nutritious they can be.
And what to do in the end?
There are many benefits to buying and using a whole fish such as African catfish. Not only is it more economical and environmentally friendly, but it also offers new culinary experiences. Our goal is to teach the Czech Republic and Slovakia how to use all parts of the fish and enjoy its full flavour and nutrition.
Ing. Tomáš Kalous
