Native paltat (catfish), the black ones (the other ones being "African" and/or "Taiwan" which now grows abundantly in fish caged or as "free range" in rivers), is great for the usual paksiw (stewed dry with vinegar or any preferred souring agent), sigang or inalseman (sour soup, with either kamatis, pias, salamagi, mangga, etc.), tinuno (grilled), or prito (fried). Native paltat is now kind of rare and so it's becoming a delicacy of sort.
Here one palatable way to cook native a paltat, a recipe by my brother Gomer, a patneng nga Ilokano ("native" Ilokano) who's living in a Tagalog territory (Lemery, Batangas):
|Fried catfish and bitter melon leaves soup.|
|Native paltat, washed and ready to be cooked.|
|Just before putting off fire and serving, put in the paria leaves and blanch with the broth. Do not overcook the leaves.|
|So yummy and tasty with your rice!|