Catfish

Also known as:

Channel Catfish, Bullhead, Vietnamese Catfish, Sheatfish, Walking Catfish, African Sharptooth Catfish, Blue Catfish, and Flathead Catfish.

Description:

Waters: Catfishes live all over the world except Antarctica.
Most catfishes live in freshwater. Some live in estuaries, or the area where a river meets the sea and others go into even deeper ocean water.
Most catfishes are bottom feeders and mainly eat invertebrates, or animals without backbones.
Most members of the catfish families have distinctive barbels or whiskers which lend the fish its name. The whiskers range from long and dragging to quite short, and are positioned on either side of the large round mouth, which is carried low in the face of the fish. Additionally, catfish do not have scales, although some have bony plates which can be mistaken for single scales. They have forked tails and broad fan like fins which are usually located forward on the body.

Best Cooking:

Catfish's white flesh remains fairly firm and does not flake apart with moderate cooking, so it's a good fish for soups and stews. Many ethnic recipes use small catfish and simply cut it into 1 to 1-1/2 inch skin-on segments. Fillets can be cut into 1 to 1-1/2 inch chunks.
When using catfish in a soup or stew, it should go in for only the last 10 minutes or so. A large catfish such as the photo specimen may need at least 15 minutes. Stir it in well when adding it and avoid excessive stirring after that so it doesn't get broken up.
For pan frying, you'll probably want to use smaller catfish because large ones can be rather though. Catfish fillets can be pan fried "skin-on" but the skin does shrink a bit and you may wish to score it lengthwise to prevent curling. Remember, when pan frying catfish fillets, catfish doesn't flake easily. If it's a big catfish provide steak knives with which to cut it up on the plate as it will be a bit tough. Fillets will shrink somewhat, getting thicker, so you need to fry slowly enough to cook all the way through.

Buying Tips:

Quality catfish is easy to recognize. Fresh catfish never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be clean, and the skin moist and with tightly adhering, shiny silver scales. Fresh catfish flesh will give slightly when you press it with a finger, then spring back into shape.
Don’t buy frozen carp only fresh. In some fish market you can buy live catfish - this is a best choice.
Keep catfish cool on the trip from the market to your house. Never let it stay unrefrigerated for long.

Nutrition Value:

Catfish, Serving Size: 3 ounces, row

Calories 199
Calories from Fat 104
Total Fat 11.6g
Saturated Fat 2.9g
Polyunsaturated Fat 2.9g
Monounsaturated Fat 4.9g
Cholesterol 70mg
Sodium 244mg
Potassium 295.8mg
Carbohydrates 7g
Dietary Fiber 0.6g
Sugars 0g
Protein 15.7g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 7%

Substitutes for Catfish:

Any freshwater fish like pike, freshwater bream, bighead carp , carp and etc.

Catfish recipes


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