Aquaculture Value Chain: Catfish Preparation Methods Explained

A practical workshop on catfish preparation was held on Friday, September 11, 2026, in Yaounde, aiming to empower young entrepreneurs by enhancing Ca­ meroon’s inland aquaculture value chain. Organized under the Project for the Promotion of Inland Fish Farming (PROFIP), the initiative which will also take place across four target regions, will tackle common consumer hesitation surrounding catfish consumption, locally known as clarias. According to the Project’s coordinator, Divine Ngalla Tonbuh, “many buyers avoid the fish due to misgivings about slimy skin and a muddy odor.” Workshop leaders however, de­ bunked this assertion by demonstrating that proper cleaning using lime and vinegar, and the highly de­ manded grilling with hot charcoal, refined vegetable oil, and local ingredients to make it tasteful, remove these barriers. Amongst the plethora of delicacies including pepper soups, grilling, frying, baking and even smoked tra­ ditional meals that could be made using catfish, Divine Ngalla explained that by teaching young par­ ticipants vital processing and culinary techniques, the pr...