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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.

Being a farm raised and grain fed fish, Channel Catfish will have a more mild and sweet consistent flavor than the catfish you might catch in the lakes and rivers. Cooked catfish has a denser meat than other similar whitefish and will not be quite as flaky.

Look for the raw meat to be white to a little off white and sometimes catfish will have a pinkish tint to the meat.



Cooking Catfish

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 Catfish

Ways to Cook it: Bake, Broil, Fry, Grill, Smoke, Saute, Steam
Texture: Medium
Flavor: Mild

Substitutions

Grouper, Black Sea Bass, Tilapia and Rock fish

Names

Common: Channel Catfish, Channel cat, Farm-raised Catfish

Nutrition Facts


Serving Size:100g/3.5oz. (raw)
Amount Per Serving
Source: USDA
  • Calories: 135
  • Fat Calories: 68
  • Total Fat: 7.6g
  • Saturated Fat: 1.8 g
  • Cholesterol: 47 mg
  • Sodium: 53 mg
  • Protein: 15.5 g
  • Omega-3: 0.4 g




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