catfish
Also known as: channel catfish, blue catfish, mud cat
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Also known as: channel catfish, blue catfish, mud cat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Cajun dish featuring tender catfish fillets coated in a bold, smoky spice blend and seared in a screaming-hot cast-iron skillet. Ready in under 20 minutes, it's a taste of New Orleans right in your kitchen.
A hearty and soulful Louisiana classic, this catfish courtbouillon features tender catfish simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. Perfect served over a bed of fluffy white rice.
Spicy, pan-seared catfish fillets with a kick of Cajun seasoning, tucked into a crusty French baguette with tangy remoulade sauce, crisp lettuce, and juicy tomatoes. A New Orleans classic that brings the bayou to your kitchen.
Raw catfish is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, catfish freezes well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn; it lasts up to 6 months.
Tilapia, cod, haddock, or whiting are excellent substitutes due to their similar mild flavor and texture.
Spoiled catfish will have a strong 'fishy' or ammonia-like odor, a slimy texture, or a dull, yellowish color.
No, catfish is considered a 'Best Choice' by the FDA as it is generally very low in mercury.
Catfish is versatile and can be fried, grilled, baked, or used in stews and chowders.
Some people soak wild-caught catfish in milk or buttermilk for 30 minutes to remove a 'muddy' taste, though farm-raised catfish rarely requires this.
Catfish is considered a moderately lean fish, containing more fat than cod but less than salmon or mackerel.
catfish is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 16.4 grams of protein, it's a nutritious addition to many dishes.
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