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Quantitative and qualitative flesh production in the Silurus glanis species was comparatively studied between two fish groups: one from aquaculture (AG) and the other from a natural environment, the Prut River (RG). Morphometry was carried out on the fish, and then biometric and conformational indices were calculated. Better values were found in the aquaculture catfish. The Fulton coefficient was 0.82 in the Prut River fish and 0.91% in the farmed ones. The fleshy index reached 19.58% in the AG fish and 20.79% in the RG fish, suggesting better productive capabilities in the AG fish. Postslaughter, the flesh yield and its quality were assessed at different moments throughout the refrigeration period (0–15 days), and chemical compound loss occurred. In the AG samples, the water content decreased by 8.87%, proteins by 27.66%, and lipids by 29.58%. For the RG samples, the loss reached 8.59% in water, 25.16% in proteins, and 29%in lipids. By studying the fatty acids profile and sanogenic indices, good levels of PUFA (31–35%) were found, and the atherogenic index reached 0.35–0.41 while the thrombogenic index ranged between 0.22 and 0.27. Consequently, it can be stated that fish origin and especially the refrigeration period influence the flesh proximate composition and nutritional value of European catfish.

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European catfish (Silurus glanis) the biggest fresh water fish from Europe is a breed that present a great interest among the fish breeders, due to its good growing rhythm, as well as among consumers, due to its remarkable sensorial properties. As in the case of other fish breeds, the main selling way is under refrigerated form. The current study aims to observe the qualitative modifications, which took place in refrigerated meat of Silurus glanis breed for a period of 16 days. Samples were evaluated by analyzing the sensorial features, pH and NH 3 , during 7 intervals corresponding to days 0, 2, 4, 8, 12, 14 and 16 of storage. Sensorial analysis qualified samples as being "very good" till day 4, "good" till day 8, "satisfactory" day 12, "inappropriate" day 14 and altered at the end of storage period. The pH recorded a value of 6.98 after slaughtering, constantly decreasing till day 4, so that in day 16 the obtained value to be 7.32 which show an inappropriate product for selling and consumption. Values obtained for NH 3 , present a close correlation with the other indicators utilized to evaluate the freshness state of fish meat, ranking the products as fresh till day 12 (27.10) and inappropriate for consumption starting with day 14.