The claresse, a new sort of fish and a new registered trademark.

The claresse arose from the natural crossing between two sorts of catfish African. The firm owner and Dutch producer hopes to conquer so the world market the request of which in fishes is in increase of the order of 9 % a year.
The claresse is presented as being an alternative in the cod stocks of which are worsened by the overfishing and it would be rich in essential fatty acids - oméga omega 3 contained in the soft flesh of tunas or salmons or herrings - whose benefactions for the human health are not to be any more presented.

Before meeting on the steakhouse or in the frying pan, the claresse is raised in pond of closed circuit fresh water during six months. At this age, the fish reaches 1,5 kg and is transformed into nets of 100-200 g and 200-400 g. Vegetables constitute the main part of the food of the claresse for approximately 70 %, The rests are constituted by wild fishes among which of the sardines, mackerels from South America.
The company aspires to produce approximately twenty five tons of nets a week if at present it produces only about ten.

In France, the curious can find Claresse in the shelves of supermarkets.
And it is necessary to count approximately 15 euro for a kilo. But already, you should not expect a fish with a particular taste.