Bream & Catfish: The Coarse-Fishing Classic and the Giant of the River

Hardly a body of water is without bream – and increasingly, a true giant cruises beneath them: the catfish. Two very different fish that complement each other perfectly: one delivers reliable fishing days, the other the adventure.

The Bream

• Recognizing it: High-backed, strongly flattened body, dark fins, slightly undershot mouth; silver bream look similar but have reddish pectoral and pelvic fins and larger eyes – check several features together, as closed seasons and size limits can differ. Older bream appear almost "humpbacked"
• Where it holds: Calm, deeper areas in rivers and lakes, often over soft bottom, which it roots through for food (bubble trails give it away)
• Fishing season: May to September, best early morning and evening
• Method: Classic bottom or feeder fishing with a baited swim; maggots, worms, and corn are the standard baits
• Patience factor: A well-baited swim often delivers fish after fish – ideal for beginners and children too

In the kitchen, bream has a worse reputation than it deserves: many bones, but firm, pale flesh. Hot-smoked or made into patties (put through a grinder, bones included) it wins over skeptics too.

The Catfish (Wels)

• Recognizing it: Very distinctive – broad head, six barbels, scaleless skin. At over two meters, the largest freshwater fish in Europe. Small ones can be mixed up with introduced bullhead catfish: those stay small and carry eight barbels – and separate rules can apply to them
• Where it holds: Deep pools, weed edges, sunken trees; sluggish by day, active hunting at night
• Fishing season: Warm months, especially sultry summer nights before thunderstorms
• Method: Heavy-duty tackle is a must (catfish rod, 50 lb+ braid) – bundles of nightcrawlers, baitfish, or pellets fished on the bottom or under a float
• Respect the fight: A fish over a meter long is no rarity; an unhooking mat and a second person for landing are essential

In the kitchen, catfish is an insider tip: can be filleted boneless, firm white flesh – perfect for smoking, grilling, or as "fish and chips". With very large specimens, it's better to keep the medium-sized ones (better meat quality, old fish accumulate more pollutants).

For the journal

Both species are worth logging: bream baiting spots often work for years at the same location, and catfish catches logged with weather and moon phase quickly reveal a pattern for when "your" water delivers the giants.