Does Production of × Hybrids Influence Quality Attributes of Fillets?

The increase in fish and seafood consumption observed in recent years is a consequence of the growing consumers' awareness of proper nutrition. One of the possibilities to provide fish-friendly, qualitatively attractive (both in terms of nutrition and sensory quality) raw fish materials is the production of hybrids, which would improve production rates without compromising their meat quality. This study compares the carcass and fillet yields of (C) and heteroclarias × (H), and the nutritional (chemical composition, fat quality) and culinary quality (structure, texture, color, cooking loss, sensory characteristics) of their meat.