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This primarily freshwater fish gets its name from its resemblance to a cat, with its long, whiskerlike feelers.
Catfish have a tough inedible skin which must be removed before cooking. bake, broil, fry, saute
bacon, capers, ginger, ketchup, mustard, olive oil, olives, pecans, peppers
haddock, pollack, flounder
Calculated for: 1 fillet
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