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. Significantly ( ≤ 0.05) higher carcass and fillet yield was shown for H, whose fillets had comparable sensory quality and proximal composition to C. The meat of H can be an attractive raw material for more demanding groups of consumers-for children and adolescents (due to the less intense fish tastiness), as well as for older people who have problems with chewing and digesting food (due to lower sensory chewiness and perception of connective tissue).