I’m a fisherman from America, and knowing that most of Italian waters are introduced by Wels catfish(Siluro, pesce gatto), do Italians eat Siluro? Not like giants, but like a small catfish? Or are they’re just a catch and release fish?
by Dillon_Trinh
4 Comments
Siluro are one of the rare catch and kill species in most cases actually as they are considered to be invasive.
To be honest, Italian cuisine doesn’t really have any freshwater fish it, not that I know of at least, maybe something exists somewhere, but it’s definitely not mainstream. You can buy trout at most fishmongers though.
Our freshwater is usually quite polluted and fish population is too small to not be catch and release in 99% of cases, some species are allowed to be kept in specific places, of specific measurement and in a very specific time of year. Some rivers stock trout for example.
Hope that helps!
** Edit **
Sorry, as some people in the comments said, some regions do indeed have traditional freshwater recipes, but it’s highly regional.
Fishermen here use to catch and release them, since there are other freshwater fish that are way much more suitable for cooking, for example trouts. I live close to a big lake and river but never heard about anyone eating catfish or siluri, except once in a particular festival
small catfish (gen. *Ameiurus*) though originary from northern America, is traditionally fished — “siluro” (gen. *Silurus*) was introduced from eastern Europe in the 1980s and has quickly taken over vast areas, so much so that catch and release is forbidden; most fishing is for sports or black market export to eastern europe, but is reputed not to have any relevant, much less traditional, culinary value.
II’ve tried risotto made with small catfish a couple of times in the Mantova region. I’m not sure if it’s truly typical, but in that area, the large number of rice fields make carp, catfish, and tench widely available. I think they’re not consumed as much anymore due to the water quality and the long preparation required. I remember that my uncle would bring them home alive and leave them in the bathtub to “purge” the mud a couple of days before consuming them (especially for carp)..