Products ›› Fish Information ›› Catfish
 Two types of catfish are widely available in the U.S.: Farm raised channel catfish and Brazilian River catfish. Farm raised catfish has the advantages of consistancy in quality and supply. Mississippi accounts for 8.5% of U.S. production. There are also ponds in Arkansas, Alabama, Louisiana and Florida. The meat of the catfish has a firm texture, is mild, moist, and flaky. It substitutes well for chicken breast or cod and can be cooked using almost any cooking technique.
Cooking Method
| Thaw under refrigeration for 10–12 hours. |
| Broil |
Place fillets in well oiled pan. Brush with favorite BBQ sauce. Place in broiler 4 inches from flame for 5–6 minutes. Turn. Baste. Cook another 4-5 minutes or until meat flakes with fork. |
| Grilled Sesame Catfish |
6 pan dressed skinned catfish or skinless fillets, 1/2 cup sesame seeds, 4 tbsp lemon juice, 1 tsp salt, dash of pepper. Place fish on well oiled grill. Combine ingredients. Baste fish with sauce. Cook about 4 inches from moderately hot coals for about 8 mimnutes. Baste. Turn and cook for 7–10 minutes or until fish flakes with fork. |
| Bayou Catfish |
6 pan dressed skinned catfish or skinless fillets, 1/4 tsp pepper, 1 cup dry wine, 1/2 cup oil, 1/4 tsp bay leaf, 1/2 cup mushrooms, 1/4 cup green onions. 2 tsp salt, 2 tbsp lemon juice. Cut 6 squares of heavy foil. Place fish on foil. Pour sauce evenly over each fish. Fold each foil over fish sealing securely. Place in broiler ban. Broil for 20–30 minutes. Makes 6 servings.
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