This primarily freshwater fish gets its name from its resemblance to a cat, with its long, whiskerlike feelers.


available year-round

How to prepare:

Catfish have a tough inedible skin which must be removed before cooking. bake, broil, fry, saute

Matches well with:

bacon, capers, ginger, ketchup, mustard, olive oil, olives, pecans, peppers


haddock, pollack, flounder

Popular Catfish Recipes