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Freshwater fish in Switzerland
The catfish is slowly a place on the plates – Switzerland: selfat getting path restaurant
Fishermen praise a quality. Moreover, easy to cook, which slowly but surely seduces French -speaking restaurateurs.
Posted today at 10:15 a.m.
Once degreased and prepared, the catfish is largely switzerland: selfat getting path restaurant praised by French -speaking fishermen.
Keystone/DPA central picture
Larger European freshwater fish. For example, The catfish Slowly but surely makes its place on the plates of restaurateurs in French -speaking Switzerland. For example, Despite its hard -working look. Therefore, the fishermen praise a quality fish, very noble once prepared, easy to cook, with a beautiful white flesh, very firm and without any edge.
A priori. Nevertheless, The catfish is visually not very appetizing, monster of fresh water with its big switzerland: selfat getting path restaurant flattened head, its large mouth full of small teeth, its large mustaches and its tiny eyes. Similarly, It can reach up to 2.70 meters and weigh around 100 kilos.
And yet. Therefore, once degreased and prepared in net, minced, paved, pan-fried, roasted, poached or cold smoked, catfish is largely praised by French-speaking fishermen interviewed by Keystone-Ats. Moreover, All recognize a rather noble fish. For example, going so far as to compare it to the pike, to the monkfish or to the pike perch, not to mention an excellent value for money.
More recent in Lake Geneva – Switzerland: selfat getting path restaurant
It has now been around. In addition, twenty years since catfish have been a great place in Swiss lakes. Moreover, The most recent figures in the Federal Environment Office (OFEF) date from 2023: more than 7. Consequently, 500 cattle switzerland: selfat getting path restaurant captured were reported in fishing statistics, against only some 500 in 2003.
If the lakes of Neuchâtel. Consequently, Morat have been hosting catfish for almost half a century, Lake Geneva It has been welcoming above all since the 90s. Additionally, Consequently, global warming, and therefore water, has favored their growth in the lakes in the country. Similarly, It was not until the 2000s for the first catches. Meanwhile, then 2015 for the development of your regular fishing in the first two lakes and 2020 in Lake Geneva.
“For the past two. three years, catfish has exploded, for example, in the region of Petit-Lac Geneva, because they come from the Rhône and water is also warmer,” explains Alexandre Fayet, president of the intercantonal union of professional fishermen of the Lake Geneva. “His fishing also develops very well in switzerland: selfat getting path restaurant Haut-Lac. If there are fewer poles and féras for a year, the catfish is easier to place on direct sale. It’s a good alternative, ”he adds.
“The very beginning of a fashion”
“It is certainly necessary. to look for the restaurant addresses that offer catfish on their menu card. But we will see more. more in the future on the plates, especially if he continues to grow so much in our lakes, “he says.
“I would say that we are at the very beginning of a fashion. It is our work as a fisherman to highlight other species like this. to say that it is an excellent fish. The restaurateurs are playing the game well, ”underlines Mr. Fayet. He himself delivers, especially in an inn in Bursinel (VD).
The switzerland: selfat getting path restaurant glans fisherman easily captures up to three per week. “I have a colleague who fishes about 100 kg per day,” he says. The average size varies from 6 to 15 kg for a price range between 45. 60 francs per kg, or even 70 francs if it is smoked, according to him. The feedback from restaurateurs and their customers “are very positive”.
“Extraordinarily good”
“Farm in cooking and melting in the mouth,” likes to summarize Mr. Fayet. “Sower has a beautiful white flesh, very firm and without any edge. It is extraordinarily good, ”approves Alexandre Bonny, president of the corporation of professional fishermen from Lake Neuchâtel (CPPLN). “I fish on average one or two per week, but other colleagues do it every day. The frequency is also linked to the drop in quantity of other noble fish in the lake according switzerland: selfat getting path restaurant to the years. ”he said.
“Little by little, from year to year, fishermen promote it and market it,” he confirms. “People are always interested in it a little more. go beyond the prejudice of a fish that is ugly so not good,” observes Mr. Bonny. “It’s a long -term job with the catfish and it is bearing its fruit kindly.”
A lot of waste
All also emphasize its neutral flavor. which allows multiple preparations and accompaniments of raised sauces or spices to exalt its taste. Only downside: the little yield even of the fish. with only 20% of good pieces after degreasing and therefore a lot of waste.
“Sower requires a lot of preparation work. It is therefore much less profitable than poles. ”says Pierre Schaer, president of the switzerland: selfat getting path restaurant Association of Professional Fishermen of Lac de Morat (Applic). He also admits that this fish is not his priority. “I can’t fish everything.” He cites at least two restaurants which offer him on their menu map, especially in Avenches. Note that the catfish is not present in the two lakes of the Joux valley.
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