Exploring seafood menus and searching for alternative sources of sustainable proteins may have led you to discover the term, “Кларас” (Claras). “Кларас” (Claras) is oftentimes referred to as the “marble catfish” or the African walking catfish, and it is a fascinating fish that is become an emerging trend in the culinary world.
Although traditional catfish is a prevalent worldwide dish, Кларас (Clarias gariepinus) is an exception to the rule. It is highly sought after for its dense, meat-like characteristics, and the absence of smaller bones— providing a culinary alternative experience to a red meat or chicken dish, rather than a flaky white fish. This fish is a must experience dish for all seafood lovers and home cooks alike.
History and Cultural Significance
The Кларас, or Claras, origins are from the warm, freshwater regions in Africa. The different varieties of the Clarias species have been historically proven to provide a sufficient protein source to the communities across the continent.
In the past few decades, the fish has moved from African rivers to global fish farming. Its ability to thrive in most conditions made it popular for sustainable fish farming in Europe and Asia. Nowadays, it is appreciated for its sustainability as well as its “clean” taste. Кларас, like other river fish, is free from the unwanted flavors often found in wild-caught fish. Кларас is also farmed in controlled environments, which further improves its flavor. This allows Кларас to escape the reputation of the farm fish and be recognized for a higher value.
Ingredients and Preparation
Кларас must be treated differently during cooking than most fish due to its dense meat. You will need the following to prepare your meals:
- Fresh Кларас fillets: Choose fish with meat that is pinkish-red.
- An acid: Lemon juice or a splash of white wine is a must to cut through the richness.
- A marinade base: Soy sauce, garlic, and ginger.
- A fat: Olive oil or butter to use for searing.
Step-by-Step Preparation
- Cleaning: While often sold as fillets, if you have a whole fish, be sure the skin is cleaned or removed, as it can be tough.
- Marinating: The meat is so dense that it also holds onto marinades very well. Place the fish in a mixture of lemon, herbs, and oil, and let it sit for at least 30 minutes.
- Methods of Cooking: You may bake, grill, or fry it, but make sure to sear it at a high heat to seal the juices in and avoid drying out the meat.
Modern Variations
The versatility of this fish is among the top reasons to enjoy it. It means it could easily be used in a bunch of different cuisines since it won’t fall apart when cooked.
- The Texture of Meat: Because of the texture of the fish, it is used in ground Кларас burger patties or meatballs, giving a pescatarian option to beef.
- Cold-smoked Кларас: This fish is a delicacy in Eastern Europe and is cold-smoked, sliced almost like prosciutto.
- Asian Fusion: It stands up perfectly to strong curries and stir-fries, absorbing the heat of chili and spices without getting lost in the sauce.
- Grilled Kebabs: Cut into cubes and skewered with vegetables, it holds its shape perfectly on a BBQ grill.
Full Health Benefits
Aside from the taste, this fish is a nutritional wonder. It is often advertised as a meat of the “dietary” variety for obvious reasons:
- High Protein Content: This fish is full of essential amino acids which are needed for the repair and growth of muscles.
- Omega-3 Rich: Just like many fish, this one is full of heart-healthy fats which are low in inflammation and high in Omega-3.
- Vitamins and Minerals: Especially, it contains high amounts of Vitamin B12; it is also rich in phosphorus and potassium.
- Low Mercury Levels: Kчлас is a fast growing freshwater fish and is usually farmed which means they have less mercury than large long lived ocean fish predators.
Serving and Enjoying Кларас
To enjoy this fish, pairing is important. The dense meat and rich flavor means you have to have sides which are more acidic and refreshing to cut through the meat.
- Sides: Grilled fish pairs well with roasted asparagus, and a refreshing coleslaw. A salad with lemon, fresh parsley, and quinoa also goes well.
- Drinks: A light lager or a crisp white wine like Sauvignon Blanc goes well with the fish. For variations with smoked fish, a darker ale goes well.
- Sauces: Heavy cream sauces are a no no. A better alternative is chimichurri or a lemon-butter glaze.
Why you should try it
Кларас has a unique history to it that makes it different from other fish. Next time you see it at the market do not hesitate to grab a fillet and fire up the grill.
