This primarily freshwater fish gets its name from its resemblance to a cat, with its long, whiskerlike feelers.
Season: 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
Substitutions: haddock, pollack, flounder