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We wanted to create functional seafood with high concentrations of organic selenium (seleno‐methyl‐selenocysteine and γ‐glutamyl‐seleno‐methyl‐selenocysteine) with anti‐carcinogenic properties for human consumers. Garlic containing high concentrations of these organic selenium compounds was used as a selenium source in five experimental feeds for African catfish (1.9, 2.8, 3.9, 5.1 and 8.5 mg kg−1 Se); a sixth experimental feed was formulated without garlic (1.9 mg kg−1 Se). The experimental feeds were fed to African catfish [initial mean (SD) weight 100.7 (2.7) g] for 43 days with three replicates per treatment. Whole fish fillets were sampled for total selenium analysis (start and end) and selenium speciation (end). We found a positive linear relationship between dietary and fillet concentrations for total selenium and selenomethionine. The dietary total selenium concentration of 8.5 mg kg−1 resulted in a total selenium concentration of 0.9 mg kg−1 in the fillet (wet tissue). The majority of the selenium compounds recovered in an extract made from the fillet consisted of selenomethionine, considered to be important from a nutritional point of view. Seleno‐methyl‐selenocysteine, one of the organic selenium species to which superior anti‐carcinogenic properties are attributed, was detected in the fillet but could not be quantified.