DRIED CATFISH (Clarias gariepinus)
Premium Dry Catfish is made from Clarias gariepinus (African Catfish), the most popular and widely cultivated fish species in Nigeria. This freshwater fish is prized for its mild flavor, firm texture, and exceptional nutritional value. Our Dry Cat Fish are carefully processed using optimized dehydration parameters to achieve the highest protein retention and lowest lipid oxidation.
Research has established optimal processing conditions for Nigerian dried catfish: 7.83% brine concentration, 90 minutes brining time, and 110.38°C drying temperature. These parameters produce dehydrated catfish with 60% protein content, 6% moisture, and excellent shelf stability with no detectable peroxide value.
The dehydration process concentrates the protein content from approximately 15-20% in fresh fish to 53-69% in the dried products. This makes dried catfish an exceptional protein source for addressing malnutrition, particularly in areas where fresh fish is not accessible.
Our dried catfish retains the antioxidant and omega-3 benefits of fresh fish while providing a shelf-stable, economical protein source. The well-dried product helps mitigate heart disease risk and supports healthy circulation. It contains little salt or cholesterol while being high in essential vitamins and minerals.
Nutritional Components (Per 100g optimally dehydrated Catfish)
Energy: 300-350 kcal
(Concentrated nutrition)
Protein: 53-69%
(Exceptionally high)
Fat: 5-10g
(Low, healthy profile)
Carbohydrates: 0-5g
(Minimal)
Moisture: 6-10%
(Optimally low)
Ash: 8-12g
(Mineral-rich)
Free Fatty Acids: 1.2%
(Low oxidation indicator)
Thiobarbituric Acid (TBA): 0.10 mg MDA/kg
(Low rancidity)
Total Volatile Nitrogen: 10.0 mg N/100g
(Freshness indicator)
Peroxide Value: Not detectable
(Excellent quality)
Omega-3 fatty acids: Present
(Heart-healthy)
Calcium: High
(Bone health)
Iron: Present
(Blood health)
Phosphorus: High
(Energy metabolism)
Vitamins: B-complex, D
(Various)
Key Benefits: Exceptional protein content (53-69%)—among the highest in dried foods. Low in fat and cholesterol—supports cardiovascular health. Retains omega-3 fatty acids and antioxidants from fresh fish. Optimal processing ensures minimal lipid oxidation and long shelf stability. Helps prevent heart disease and supports healthy circulation. High-quality protein source for muscle maintenance and immune function. Economical and accessible protein source for food security.
Storage Instructions
Store in airtight, moisture-proof packaging in a cool, dry place
Shelf life: 6-12 months at room temperature; up to 18 months with optimal processing and packaging
Temperature: Store below 25°C; refrigeration extends shelf life significantly
Moisture critical: Must remain below 10%—higher moisture causes rapid spoilage
Light protection: Essential—light causes oxidation of fats and quality degradation
Air exposure: Minimize—oxygen causes rancidity; vacuum sealing with oxygen absorbers recommended
Packaging: Polyethylene bags, airtight plastic containers, or vacuum-sealed packaging
Quality indicators: Low free fatty acids (<1.5%), low TBA values (<0.5 mg MDA/kg), no detectable peroxide
Signs of spoilage: Rancid smell, yellowing, visible mold, softening, or off-flavors
Handling: Store whole or in large pieces; inspect regularly for quality maintenance
