Also known as:

Channel Catfish, Channel Cat, Farm-Raised Catfish

Did you know?

Catfish farming started in Arkansas in 1960 and expanded exponentially as soybean and rice farmers built ponds and processing facilities. Most catfish farms today are located in the Mississippi Delta. A typical pond covers 16 acres and produces 4,000 to 7,000 pounds of catfish per acre. As a rule, U.S. farm-raised catfish are antibiotic and hormone free, are recommended by the National Audubon Society as a safe environmental choice, and are listed as a best choice by the Monterey Bay Aquarium.

Cooking Methods:
Bake; Fry; Grill; Saute; Broil

Cooking Tips:

Possessing a fairly mild flavor and an unusual texture, catfish is as versatile as chicken; you can dress it up with a complex sauce, or dress it down for an outdoor barbecue. A mainstay of Cajun, Creole and Southern cooking, channel catfish can handle a variety of sauces or seasonings, from mild to strong.


Fish Fillets