Anymal Culinary Collection
Premium catfish recipes inspired by global cuisines - from Michelin-starred presentations to beloved street food, all featuring sustainably farmed African catfish
Michelin-Class Catfish Cuisine
Premium preparations inspired by Japanese eel, Swedish ålarökt, and Kenyan traditions
Kenyan Spiced Catfish Nyama Choma Style
Premium catfish marinated in traditional Kenyan spices, slow-grilled over charcoal, served with sukuma wiki and ugali foam
Ingredients:
- • 2kg fresh catfish fillet
- • Pilipili hoho
- • Coriander seeds
- • Cumin
- • ...and 3 more
Method:
Marinate catfish in ground spices for 2 hours. Grill over charcoal while basting with coconut-tamarind glaze.
Swedish Ålarökt-Style Smoked Catfish
Catfish cold-smoked using traditional Swedish eel techniques, served with dill cream sauce and new potatoes
Ingredients:
- • Whole catfish
- • Sea salt
- • Juniper berries
- • Alder wood chips
- • ...and 2 more
Method:
Cure catfish in salt and juniper for 12 hours. Cold smoke for 8 hours using alder wood.
Japanese Unagi-Style Glazed Catfish
Catfish glazed with sweet soy reduction, grilled and served over sushi rice with pickled vegetables
Ingredients:
- • Catfish fillets
- • Mirin
- • Soy sauce
- • Sake
- • ...and 3 more
Method:
Grill catfish while brushing with sweet soy glaze. Serve over seasoned sushi rice.
Niklas Ekstedt-Inspired Hot-Smoked Ålarökt Eellite with Clams and Heritage Carrots
Primitive, open-fire Scandinavian smoking renders the rich, dense fats of whole Eellite into a buttery, deeply caramelized finish — served with steamed clams, salt-baked heritage carrots and ember-smoked charcoal cream.
Ingredients:
- • 1 whole Eellite (~1.5 kg), butterflied, bone-in
- • 50 g coarse sea salt
- • 50 g dark brown sugar
- • 50 g raw organic honey
- • ...and 8 more
Method:
Cure the butterflied fish with salt, sugar and crushed juniper/rosemary on a wire rack for 2 hours refrigerated. Rinse, pat dry, rest 1 hour until a glossy pellicle forms. Glaze th…
Michelin-Class Kanto-Style Eellite Kabayaki (Unadon-Style)
A precise Edomae formulation: hybrid Eellite fillets sake-steamed to melt the collagen into silky gelatin, then glazed in three thin coats of tare over white-hot binchotan charcoal and laid over steamed short-grain rice.
Ingredients:
- • 500 g Eellite fillets, skin-on, butterflied, deboned
- • 50 ml high-grade sake (steaming)
- • Bamboo skewers, soaked 30 min
- • 2 cups steamed short-grain Japanese rice
- • ...and 8 more
Method:
Tare: melt turbinado and dark brown sugar over medium-low, add 60 ml sake and mirin, boil gently 2 minutes to burn off alcohol, add soy and simmer 10 minutes until lightly thickene…
Lyon-Style Quenelles de Eellite in Sauce Nantua
The definitive French preparation of emulsified hybrid catfish — light choux-based farce, gently poached and baked au gratin in a deeply fragrant, cognac-flamed crayfish cream sauce.
Ingredients:
- • 300 g skinless Eellite fillet, diced, chilled
- • 3 egg whites, chilled
- • 300 ml ice-cold heavy cream (35%+)
- • Freshly grated nutmeg, sea salt, white pepper
- • ...and 13 more
Method:
Panade: boil milk, butter and a pinch of salt; add flour at once and beat vigorously over low heat 8–10 minutes to a smooth dry ball; off-heat beat in 3 eggs one at a time; chill 2…
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