Lovers of catfish can continue to enjoy the delicacy as neither catfish, nor pepper soup is dangerous to health, Professor Sylvia Uzochukwu, a Professor of Food Microbiology and Biotechnology and the University’s 41st Inaugural Lecturer has clarified. She said that though cheaper deep sea fish such as salmon, sardine, mackerel and herring available as frozen fish in our markets are healthier to eat, because they contain Omega-3 fatty acids which are good for cardiovascular and brain health, as well as for a host of other body functions, there was absolutely no danger inherent in the consumption of catfish.
Corroborating this, Professor Yemi Akegbejo-Samsons, a Professor of Aquaculture and Coastal Resources Management in the University explained that “though catfish contain less Omega-3 fatty acids, it is still preferred by many, because of its low caloric value, low carbohydrate content, high protein content, low fat content and above all, its great taste. These qualities coupled with its low bone content, fine flavor, high growth rate and its ability to feed on virtually anything made this fish the bride of most fish farmers in Nigeria… In Nigeria today, no matter the quantity produced and supplied into the market, it has not been able to satisfy the ready market”, Professor Akegbejo-Samsons said. Professor Akegbejo-Samsons remarked that Professor Uzochukwu’s lecture did not portray or attach any health alarm to the consumption of catfish either in the pepper soup pot or in its dried form. He observed that catfish is responsible for a multi-billion naira industry, which is big business for the grower and the consumer. They are raised in controlled environments that help ease the increased demand for improved, quality protein sources to feed our ever-increasing population. Farm raised catfish is consistently high in quality and is available all year round at a price unaffected by external environmental conditions, he said.
According to Professor Akegbejo-Samsons, the demand for catfish in Nigeria is unprecedented because though many fish species are cultured in Nigeria, catfish had taken the lead because of its uniqueness.
Academic Procession led by the Vice-Chancellor, Prof. Olusola Oyewole Inset: Prof. Uzochukwu… A cup of water after savouring delicious catfish pepper soup?
Professor Uzochukwu added that with genetic engineering, it is possible to modify catfish to contain Omega-3 fatty acids or to feed catfish with Omega-3 fatty acid-rich feed in order to have catfish that is high in Omega-3 fatty acids. This she says, is one of the ways modern biotechnology could impact positively on fish-farming in Nigeria.
Interestingly, Professor Uzochukwu’s love for pepper soup had remained consistent as she actually served hot delicious catfish pepper soup after the delivery of her inaugural lecture. So, need we say more? … Enjoy!
