Catfish are low in calories, high in protein, and full of essential vitamins and minerals. They also provide a healthy source of omega-3 fatty acids and vitamin B12, which can improve your health in many ways.
The most popular catfish species in the United States are channel, blue and flathead catfish. All three have mild, slightly sweet flavors that are delicious when cooked. Serve fried, baked, grilled, poached, sauteed or in a stew.
Besides being one of the most versatile fish, catfish is a good source of vitamins and minerals. It’s a high-quality protein that is especially useful for those who follow a ketogenic diet or low-carbohydrate eating plan.
When choosing catfish, choose wild-caught over farm-raised to reduce the risk of mercury exposure. The flavor of wild fish is typically better because they have a more varied diet and spend less time in a controlled environment than their farm-raised counterparts.
If you do choose to use farm-raised catfish, be sure to select a brand that contains less mercury than those raised in contaminated waters. These can be found in the frozen section of most grocery stores.
The taste of freshwater catfish meat is largely dependent on its habitat, which influences the quality of the water and the size of the fish. Those caught in muddy water tend to have a strong mud taste.
The first step in removing the muddy flavor is to soak your catfish filets in buttermilk to get rid of it before cooking. This helps to soften and break down the protein in the filets, which improves their texture and flavor when they’re prepared.
