United States · Texas · Williamson

Pterygoplichthys

June: Breeding continues, with warm water maintaining high activity.

Photo Fishing Cooking

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Native to South America, widely used in aquariums and as food fish Farmed in pond systems in some countries

Has a distinctive armor with large plates Mostly nocturnal Feeds on algae and organic detritus

Caught with bottom gear and traps in ponds and rivers Plant-based bait or artificial lures are used

Active at dusk and night Prefers areas with current and vegetation

19 June 2025 Good bite

20 June 2025 The average bite

21 June 2025 Bad bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 The average bite

Flesh is firm but has a strong earthy taste and smell, requires thorough cleaning Often used for smoking or stewing

Fillet: Smoking, stewing
Whole: Boiling, baking

Smoked Pacman catfish (Smoking)
Bright flavor with smoky notes

1. Clean and rinse the fish.
2. Salt with spices for 6-8 hours.
3. Cold smoke for 4-6 hours.
4. Serve with lemon and herbs.

Stewed Pacman catfish with vegetables (Stewing)
Combines tender meat and vegetable aroma

1. Cut fillet into pieces.
2. Fry onion and carrot, add meat.
3. Stew 30 minutes with tomato sauce and spices.
4. Serve with rice or potatoes.

Baked Pacman catfish in foil (Baking)
Meat retains juiciness and spice aroma

1. Cut fish into portions.
2. Marinate in lemon juice with herbs.
3. Bake in foil for 25-30 min at 180°C.
4. Serve with vegetables or salad.

Pacman catfish fish soup (Boiling)
Rich broth with slight acidity

1. Boil fish pieces with vegetables and spices.
2. Add potatoes, onion, herbs.
3. Cook until ready.
4. Serve with lemon and fresh herbs.