55. 3a '•6> r • i L*"I B 1' * < * 1 •J I . — - » ^^ -^ iTl \n Catfish Catfish are as American as baseball, the Fourth of July, or the Statue of Liberty. Folklore abounds with tales of these creatures, which have flourished through millions of years. Their size — sometimes more than 100 pounds and up to 6 ieet in length — an unusual appearance, and a voracious appetite have made them legendary. American respect for catfish is documented in the naming of streams, parks, streets, and even townships in their honor. Not only do several celebrities in the sports field answer to "Catfish," but numerous small boys proudly bear this tag. There are many local names for these fish that have graced the tables of nobility, figured in the election of statesmen, and provided sustenance for explorers, pioneers, and American Indians. From Mississippi river boats, palatial plantations, and Cajun cottages comes an endless variety of wonderful ways with catfish. America's food heritage speaks richly of this firm-fleshed, delicately flavored fish. Fresh or frozen, this traditional food is increasingly available in retail stores throughout the country. For special occasions or on your own special day, why not celebrate with catfish on your menu? Catfish are great — either plain or fancy! W I o 1 a 4) ^ Plantation Catfish New Orleans Catfish ^ Cajun Catfish y Bayou Catfish Smoky Broiled Catfish 9 Catfish Gumbo Country Fried Catfish Colorful Catfish Hush Puppies 14 Saucy Broiled Catfis Dixieland Catfish Continental Catfish J J Catfish Caper PLANTATION CATFISH (FRONT COVER) 6 pan-dressed catfish or other fish, fresh or frozen 2 teaspoons salt Orange-rice stuffing 2 tablespoons melted fat or oil 2 tablespoons orange juice Thaw frozen fish. Clean, wash, and dry fish. Sprinkle inside and out with salt. Stuff fish. Close opening with small skewers or toothpicks. Place fish in a well-greased baking pan, 14x11x1 inch. Combine fat and orange juice. Brush fish with fat mixture. Bake in a moderate oven, 350° F., for 25 to 35 minutes or until fish flakes easily when tested with a fork. Baste occasionally with fat mixture. Remove skewers. Serves 6. Orange -Rice Stuffing 1 cup chopped celery with leaves V4 cup chopped onion V4 cup melted fat or oil 3 A cup water V4 cup orange juice 2 tablespoons lemon juice Cook celery and onion in fat until tender. Add water, juices, orange rind, and salt; bring to a boil. Add rice and stir to moisten. Cover and remove from heat. Let stand 5 minutes. Add almonds and mix thoroughly. 1 tablespoon grated orange rind 3 A teaspoon salt 1 cup precooked rice *A cup toasted, blanched, slivered almonds NEW ORLEANS CATFISH (OPPOSITE PAGE) 2 pounds catfish steaks or other fish steaks, fresh or frozen V2 teaspoon salt Dash pepper 2 cups cooked rice 2 tablespoons grated onion ¥2 teaspoon curry powder 6 thin lemon slices V4 cup butter or margarine Chopped parsley Thaw frozen steaks. Cut into serving-size portions and place in a well- greased baking dish, 13x9x2 inches. Sprinkle fish with salt and pepper. Combine rice, onion, and curry powder; spread over fish. Top with lemon slices and dot with butter. Cover. Bake in a moderate oven, 350° F., for 25 to 35 minutes or until fish flakes easily when tested with a fork. Remove cover the last few minutes of cooking to allow for slight brown- ing. Sprinkle with parsley. Serves 6. 4 '• , t ^ CAJUN CATFISH 6 skinned, pan-dressed catfish or other fish, fresh or frozen V2 cup tomato sauce 2 packages ( 3 A ounce each) cheese-garlic salad dressing mix 2 tablespoons melted fat or oil 2 tablespoons chopped parsley 2 tablespoons grated Parmesan cheese Thaw frozen fish. Clean, wash, and dry fish. Combine remaining ingredi- ents except cheese. Brush fish inside and out with sauce. Place in a well- greased baking dish, 13x9x2 inches. Brush with remaining sauce and sprinkle with cheese. Let stand for 30 minutes. Bake in a moderate oven, 350° F., for 25 to 35 minutes or until fish flakes easily when tested with a fork. Turn oven control to broil. Place fish about 3 inches from source of heat and broil for 1 to 2 minutes or until crisp and lightly browned. Serves 6. BAYOU CATFISH 2 tablespoons lemon juice 2 tablespoons chopped parsley 2 teaspoons salt *A teaspoon crushed bay leaves l A teaspoon pepper l A teaspoon thyme 6 skinned, pan-dressed catfish or other fish, fresh or frozen 1 cup dry white wine V2 cup melted fat or oil 1 can (4 ounces) mushroom stems and pieces, drained Va cup chopped green onions Thaw frozen fish. Clean, wash, and dry fish. Cut 6 squares of heavy-duty aluminum foil, 18 inches each. Grease lightly. Place each fish on one half of each square of foil. Combine remaining ingredients. Pour sauce over fish, using approximately Vi cup sauce for each fish. Fold other half of foil over fish and seal edges by making double folds in the foil. Place packages of fish on a barbecue grill about 6 inches from moderately hot coals. Cook for 20 to 25 minutes or until fish flakes easily when tested with a fork. To serve, cut a big crisscross in the top of each package and fold the foil back. Serves 6. ^^ SMOKY BROILED CATFISH 1 clove garlic, finely chopped V2 teaspoon ginger V2 teaspoon salt Lemon wedges 6 skinned, pan-dressed catfish or other fish, fresh or frozen Vi cup soy sauce 3 tablespoons melted fat or oil 1 tablespoon liquid smoke Thaw frozen fish. Clean, wash, and dry fish. Combine remaining ingre- dients except lemon wedges and mix thoroughly. Brush inside of fish with sauce. Place fish on a well -greased broiler pan; brush with sauce. Broil about 3 inches from source of heat for 4 to 6 minutes. Turn carefully and brush other side with sauce. Broil 4 to 6 minutes longer, basting occasionally, until fish flakes easily when tested with a fork. Serve with lemon wedges. Serves 6. *' I « i^ifL •>** mar GA3 SAtf i^JI^WW''-"'^ Tir ; SEASON^ CttraO , < *< J *S '%*$**' ?#< CATFISH GUMBO (OPPOSITE PAGE) 1 pound skinned catfish fillets or other fillets, fresh or frozen V2 cup chopped celery V2 cup chopped green pepper V2 cup chopped onion 1 clove garlic, finely chopped Va cup melted fat or oil 2 beef bouillon cubes 2 cups boiling water 1 can (1 pound) tomatoes 1 package (10 ounces) frozen okra, sliced 2 teaspoons salt V4 teaspoon pepper Va teaspoon thyme 1 whole bay leaf Dash liquid hot pepper sauce IV2 cups hot cooked rice Thaw frozen fillets. Cut into one-inch pieces. Cook celery, green pepper, onion, and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra, and seasonings. Cover and simmer for 30 minutes. Add fish. Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place Va cup rice in each of 6 soup bowls. Fill with gumbo. Serves 6. COUNTRY FRIED CATFISH INGREDIENTS Pan-dressed catfish (fresh or frozen) Eggs, beaten Milk Salt Pepper All-purpose flour Dry bread crumbs (CENTER PHOTO) 25 PORTIONS 23 (6 oz each) 3V2 oz (2 large) V4 cup IV2 tsp V4 tsp 8 oz (2 cups) IV2 oz (2 cups) Portion: 5 ]1 A ounces 50 PORTIONS 100 PORTIONS 50 (6 oz each) 100 (6 oz each) 7 oz (4 large) V2 cup V2 oz (1 tbsp) V2 tsp 1 lb (1 qt) 15 oz (1 qt) 14 oz (8 large) 1 cup 1 oz (2 tbsp) 1 tsp 2 lb (2qt) 1 lb 14 oz (2qt) Thaw frozen fish. Combine eggs, milk, salt, and pepper. Combine flour and crumbs. Dip fish in egg mixture and roll in flour mixture. Fry in deep fat, 350° F., for 3 to 5 minutes or until fish flakes easily when tested with a fork. Drain on absorbent paper. Serve with Hush Puppies and Tartar Sauce. W JS2 ME&Bm /-~>: i Wi I V%i **ia^ -, Hi *?• * COLORFUL CATFISH (OPPOSITE PAGE) 2 pounds skinned catfish filets or other filets, fresh or frozen 1 teaspoon salt Dash pepper V2 cup thinly sliced green onions and tops 1 lemon, thinly sliced ¥2 cup catsup 2 tablespoons melted fat or oil 2 tablespoons dry white wine Thaw frozen fillets. Cut into serving-size portions and place, skinned side down, in a well-greased baking dish, 12 mlVi x2 inches. Sprinkle fish with salt and pepper. Spread onion over fish and top with lemon slices. Combine remaining ingredients and pour over fish. Bake in a moderate oven, 350° F., for 25 to 35 minutes or until fish flakes easily when tested with a fork. Serves 6. HUSH PUPPIES 12 (CENTER PHOTO) Portion: 2 hush puppies (l 3 Ao2 INGREDIENTS 25 PORTIONS 50 PORTIONS 100 PORTIONS White cornmeal 15 oz 1 lb 14 oz 3 } lb 12 oz (3Y3 cups) (1 qt 2 2 A (3 qt 1V3 cups) cups) All-purpose four 5 oz 10 oz 1 lb 4 oz (IV4 cups) (2V2 cups) (1V4 qt) Baking powder 5 A oz IV2 oz 3 oz (2 tbsp) (V4 cup) (V2 cup) Salt 2 tsp 3 /4 OZ IV2 oz (IV2 tbsp) (3 tbsp) Pepper 3 A tsp IV2 tsp 1 tbsp Eggs, beaten 5V4 oz 10V2 OZ 1 lb 5 oz (3 large) (6 large) (12 large) Milk IV4 cups 2V2 cups VA qt Onions, finely chopped 4 oz 8 oz 1 lb ( 2 A cup) (PA cups) (2 2 /3 cups) Oil or fat, melted 4 oz 8 oz 1 lb (V2 cup) (1 cup) (2 cups) Sift dry ingredients together. Combine eggs, milk, onions, and fat. Add to dry ingredients and stir only until blended. Portion with a No. 40 scoop (1-3/5 tbsp) onto trays. Fry in deep fat, 350° F., for 3 to 4 minutes or until brown. Drain on absorbent paper. SAUCY BROILED CATFISH 6 skinned, pan-dressed catfish or 2 tablespoons wine vinegar other fish, fresh or frozen 2 cloves garlic, finely chopped 1 cup melted fat or oil 2 teaspoons basil Va cup chopped parsley 1 teaspoon salt 2 tablespoons catsup V4 teaspoon pepper Thaw frozen fish. Clean, wash, and dry fish. Place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish on a well-greased broiler pan. Brush with sauce. Broil about 3 inches from source of heat, 5 to 7 minutes or until lightly browned, basting twice. Turn carefully and brush other side with sauce. Broil 5 to 7 minutes longer, basting occasionally, until fish is brown and flakes easily when tested with a fork. Serves 6. DIXIELAND CATTISH 6 skinned, pan-dressed catfish or 12 thin lemon slices other fish, fresh or frozen Paprika V2 cup French dressing Thaw frozen fish. Gean, wash, and dry fish. Brush inside and out with 14 dressing. Cut 6 lemon slices in half. Place 2 halves in each body cavity. Place fish in a well-greased baking dish, 14x9x2 inches. Place a lemon slice on each fish. Brush top of fish with remaining dressing. Sprinkle with paprika. Bake in a moderate oven, 350° F., for 30 to 35 minutes or until fish flakes easily when tested with a fork. Serves 6. CONTINENTAL CATFISH 6 skinned, pan-dressed catfish or 1 egg, beaten other fish, fresh or frozen V4 cup milk 1 teaspoon salt 1 teaspoon salt Dash pepper 3 A cup dry bread crumbs 1 cup chopped parsley V2 cup grated Swiss cheese V4 cup butter or margarine, 3 tablespoons melted fat or oil softened Thaw frozen fish. Clean, wash, and dry fish. Sprinkle inside and out with salt and pepper. Add parsley to butter and mix thoroughly. Spread inside of each fish with approximately one tablespoon parsley butter. Combine egg, milk, and salt. Combine crumbs and cheese. Dip fish in egg mixture and roll in crumb mixture. Place on a well-greased cooky sheet, 15 Y2 x 12 inches. Sprinkle remaining crumb mixture over top of fish. Drizzle with fat. Bake in an extremely hot oven, 500° F., for 15 to 20 minutes or until fish flakes easily when tested with a fork. Serves 6. o>"-^^ '<; "- .* CATFISH CAPER 2 pounds skinned catfish fillets or other fillets, fresh or frozen V2 cup melted fat or oil V3 cup lemon juice V4 cup chopped onion 2 tablespoons capers and ]uice 2 tablespoons catsup 1 tablespoon salt 2 teaspoons Worcestershire sauce 2 teaspoons sugar 4 bay leaves, crushed 2 cloves garlic, finely chopped ¥4 teaspoon pepper Paprika Thaw frozen fillets. Place in a single layer in a shallow baking dish. Combine remaining ingredients except paprika. Pour sauce over fillets and let stand for 30 minutes, turning once. Remove fillets, reserving sauce for basting. Place fillets in well-greased, hinged wire grills. Sprinkle with paprika. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Serves 6. 15 CRISPY CATFISH (OPPOSITE PAGE) 1 cup flour ¥2 cup yellow commeal 2 teaspoons paprika 12 slices bacon 6 skinned, pan-dressed catfish or other fish, fresh or frozen V2 cup evaporated milk 1 tablespoon salt Dash pepper Thaw frozen fish. Clean, wash, and dry fish. Combine milk, salt, and pepper. Combine flour, cornmeal, and paprika. Dip fish in milk mixture and roll in flour mixture. Fry bacon in a heavy pan until crisp. Remove bacon, reserving fat for frying. Drain bacon on absorbent paper. Fry fish in hot fat for 4 minutes. Turn carefully and fry for 4 to 6 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with bacon. Serves 6. PATIO CATFISH V3 cup lemon )uice 2 teaspoons salt Paprika 6 skinned, pan-dressed catfish ( 3 A pound each) or other fish, fresh or frozen 3 A cup butter or margarine, melted Thaw frozen fish. Clean, wash, and dry fish. Combine butter, lemon juice, and salt. Cut 6 pieces of heavy-duty aluminum foil, 18 x 18 inches each. Grease lightly. Place 2 tablespoons of sauce on foil. Place fish in sauce. Top each fish with 2 tablespoons sauce and sprinkle with paprika. Bring the foil up over the fish and close all edges with tight double folds. Make 6 packages. Place packages on a grill about 6 inches from moderately hot coals. Cook for 25 to 30 minutes or until fish flakes easily when tested with a fork. Serves 6. 3££ ZIPPY BROILED CATFISH 6 skinned, pan-dressed catfish or 1 cup flour other fish, fresh or frozen 1 Y$ cups Italian salad dressing 4 tablespoons lemon juice Lemon wedges 2 teaspoons salt Parsley Dash pepper Thaw frozen fish. Clean, wash, and dry fish. Brush inside of fish with lemon juice; sprinkle with salt and pepper. Roll fish in flour. Shake off excess flour. Place fish on a well-greased broiler pan. Brush with salad dressing. Broil about 4 inches from source of heat for 4 to 6 minutes, basting occasionally. Turn carefully and brush with salad dressing. Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley. Serves 6. TENNESSEE FRIED CATFISH 6 skinned, pan-dressed catfish or 2 eggs other fish, fresh or frozen 2 tablespoons milk 2 teaspoons salt 2 cups cornmeal Y4 teaspoon pepper 18 Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about V6 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes, depending on the thickness of the fish. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce. Serves 6. SESAME CATFISH 6 skinned, pan-dressed catfish or 4 tablespoons lemon juice other fish, fresh or frozen 1 teaspoon salt Y2 cup melted fat or oil Dash pepper Y2 cup sesame seeds Thaw frozen fish. Clean, wash, and dry fish. Place fish in well-greased, hinged, wire grills. Combine remaining ingredients. Baste fish with sauce. Cook about 4 inches from moderately hot coals for 8 minutes. Baste with sauce. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Serves 6. FISHERY MARKET DEVELOPMENT SERIES No. 6 10—66 For sale by the Superintendent of Documents, U. S. Government Printing Office Washington, D. C. 20402 Stock Number 0320-00089 ■fr U.S. GOVERNMENT PRINTING OFFICE: 1974-651-644 More than 20 species of catfish and close relatives are taken from the waters of North America. But for flavor, channel catfish are generally esteemed above all others. With their high value as both sports fish and commercial fish, channel catfish have been studied intensively to learn more about the science of spawning and rearing them in artificially formed lakes. Catfish farms are now operating in the Mississippi Delta areas of Arkansas, Mississippi, Louisiana, and in many other Central and Southern States, resulting in a new multimillion-dollar-a-year industry. Catfish farming in the United States is the latest development in warm- water fish farming, which first reached significant commercial importance in the late 1940's with the production of bait minnows. In the 1950's, land made idle by rice-crop rotation on Arkansas farms was flooded to form lakes for the raising of various commercial species. To assure top-quality product, fish culturists follow specific propagation and rearing techniques and use efficient harvesting methods. A proper en- vironment is maintained in specially designed rearing ponds, and growing conditions are controlled. Brood stock is carefully selected, and feed rations scientifically balanced. As in any type of modern farming, scientific management techniques are used throughout. Fish hatched in the spring of one year are ready for market as 3/4 to Impound fish in the fall of the following year. As with controlled, gain- fed livestock or poultry, farm-raised fish are better flavored and more succulent than those which grow in the wild. From either source, however, channel catfish provide unsurpassed dining pleasure at home, in a restau- rant, or at a fish fry. A Typical Arkansas Fish Farm. ■*%&. sfe n itftuust 19 **Kt*aGE^'^" ! 3>K&a3jB»!'\5(..^. , .,i» I PENN STATE UNIVERSITY LIBRARIES iiiiini ADDDD7DTMai3M psa£JJ2J2^ X5^ U.S. DEPARTMENT OF COMMERCE Frederick B. Dent, Secretary Dr. Robert M. White, Administrator National Oceanic and Atmospheric Administration Robert W. Schoning, Director National Marine Fisheries Service This publication was developed at the National Fisheries Education Center, National Marine Fisheries Service, 100 East Ohio St. Chicago, Illinois 60611