Farm-Raised Channel Catfish
Channel Catfish farming started in Arkansas in the 1960s and grew to the Mississippi
Delta were most of the catfish farms and processing plants are today.
The mild flavor and unique texture makes Catfish very versatile in cooking. From the traditional southern fried method to more complex recipes, with sauces and seasonings. Catfish is often compared to chicken for it's versatilely.
An easy way to serve a whole catfish boneless is after you cook it, take a knife and start at the tail slowly moving the knife along the back bone towards the head part. The meat will come away clean front the bone and you now a boneless fillet of catfish.
Another tip here that will help when cooking whole catfish is to make 2 diagonal cuts in the thickest part around the belly flap area, this will help the thicker part cook equal to the thinner tail part. Click here to learn about the different cuts of catfish.
More tips on Cooking catfish and Catfish recipes.
More About CatfishWays to Cook it: Bake, Broil, Fry, Grill, Smoke, Saute, Steam
SubstitutionsGrouper, Black Sea Bass, Tilapia and Rock fish
NamesCommon: Channel Catfish, Channel cat, Farm-raised Catfish
Serving Size:100g/3.5oz. (raw)
Amount Per Serving
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