U.S. Farm Raised Catfish has certainly come a long way from the backyard fish fry. These flaky filets are becoming a common sight on white tablecloths across the country. And they’re being paired with crisp pinot grigio instead of creamy coleslaw.
 
The mildly sweet flavor and firm, flaky texture of U.S. Farm Raised Catfish works with any cooking style. World-class chefs including Mai Pham, Cat Cora, and Rick Bayless insist on U.S. Farm Raised Catfish in their kitchens. They rely on its year-round availability and quality. It’s always fresh, always clean, and always healthy.

John T. Edge, author of Southern Belly: The Ultimate Food Lover’s Companion to the South says this of the rise of U.S. Farm Raised Catfish in haute cuisine: “It allows chefs to create complex and flavorful dishes with straightforward  ingredients. I think of inventive chefs like Hugh Acheson of Five & Ten in Athens, Georgia, who has prepared a Catfish in Boiled Peanut Beurre Blanc. And Greg Sonnier of Gabrielle in New Orleans who has served a Catfish Roulade with Jalapeno Cornbread. Both are in the vanguard of New American cooking and both do great things with catfish.”

Raised in pure freshwater ponds, these fish are fed a strictly controlled diet of grains – ensuring consistent flavor and texture, as well as low fat/high protein content. U.S. Farm Raised Catfish also presents an ecologically sound, renewable food source. So we should be seeing it on special boards for many years to come.

Try these recipes for your next dinner party – and be sure to check your labels at the market. For more information and recipes, visit www.catfishinstitute.com.

Featured Catfish Recipes:

•     Catfish Ceviche

•     Catfish Pinwheels with Shrimp Sauce

•     Crispy Catfish Roll

•     Tuscan Baked Catfish