METHOD FOR PRODUCING AN AFRICAN CATFISH (Clarias gariepinus) STEW

Abstract

The utility model discloses a method for producing an african catfish (Clarias gariepinus) stew. Conventional fish stew preparations are intended for immediate consumption and are unsuitable for commercial canning due to loss of fish texture, uneven distribution of ingredients, and insufficient shelf stability after thermal processing. To address these limitations, the disclosed method employs precooking and misting of african catfish prior to filleting and flaking, separate preparation of a liver-based stew sauce, controlled hydration of texturized soy protein concentrate, and staged incorporation of vegetables and sauce into cans. The filled cans are sealed and retorted under defined temperature and pressure conditions to achieve commercial sterility. The resulting product is a ready-to-eat, shelf-stable african catfish stew suitable for commercial food manufacturing, distribution, and long-term storage.