Scientific Name:
Ictalurus punctatus
Common Name:
Channel catfish, channel cat, farm-raised catfish
Product Information:
Because it’s a grain-fed, farmed fish, catfish has a consistently sweet, mild taste. It absorbs other flavors readily. The moist, dense meat is firm and has less flake than the typical whitefish.Fresh catfish meat is white to off-white, sometimes pinkish, with noticeable translucency and iridescence. Cooked meat is opaque and white. Don’t buy it if it is reddish or slightly yellow. Also, don’t expect it to have the oceany odor of marine fish; uncooked catfish smells almost like raw chicken.
Product Forms:
Fresh: Whole, H&G, Fillets (skinless/boneless), Strips, nuggets, Steaks Frozen: Whole, H&G, Fillets (skinless/boneless), Strips, nuggets, Steaks Value-added: Breaded fillets, strips, nuggets, Marinated or seasoned fillets, strips nuggets, Prepared entrées
Substitutions:
Grouper, Sea bass, Rockfish
Cooking Tips:
With a fairly mild flavor and an unusual texture, catfish is as versatile as chicken; dress it up with a complex sauce, or dress it down for an outdoor barbeque. Sauce or season with a range of flavorings, from mild to strong; channel catfish can handle them all. For the classic catfish dish, dust fillets with corn meal and fry in vegetable oil; serve with hush puppies.
Global Supply:
United States
