United States · Texas · Hays

Channa striata

http://en.wikipedia.org/wiki/Channa_striata

June: Spawning. The Snakehead begins laying eggs in secluded areas.

Photo Fishing Cooking

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In Southeast Asian countries, snakehead is considered a delicacy Commonly used in traditional medicine and cuisine

Species widely distributed in freshwater of Southeast Asia Inhabits rivers, ponds, and swampy areas Known for hardiness and ability to breathe atmospheric air

Caught using bottom and float rods with live bait or artificial lures Night fishing effective with light attractors

Active in mornings and evenings during warm seasons Prefers vegetated areas of slow-flowing waters

19 June 2025 Good bite

20 June 2025 Good bite

21 June 2025 The average bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 Good bite

Meat is firm, tender, white Suitable for frying, stewing, smoking, and boiling

Fillet: Frying, stewing
Whole: Smoking, boiling
Head: For rich broths

Fried snakehead with garlic and pepper (Frying)
Spicy and rich flavor

1. Clean and cut fish into portions.
2. Marinate with garlic, pepper, and salt for 30 minutes.
3. Fry until golden brown.

Stewed snakehead in coconut milk (Stewing)
Tender meat with coconut and spice aroma

1. Sauté fish pieces with onion and spices.
2. Add coconut milk and stew for 25 minutes.
3. Serve with rice.

Smoked snakehead (Smoking)
Rich aroma and long shelf life

1. Brine fish for 12 hours.
2. Cold smoke for 6-8 hours.
3. Store in cool place and serve with side dish.

Snakehead in sweet and sour sauce (Frying with sauce)
Bright flavor balancing acidity and sweetness

1. Fry fish pieces until crust forms.
2. Prepare sweet and sour sauce with tomato, sugar, and vinegar.
3. Cook together and serve hot.