Catfish

This fish gets its name from its long, whisker-like barbels, which hang down from around the mouth. Catfish, scientifically known as Ictalurus punctatus are an assorted group of bony fish that are members of the Siluriformes order. Catfish have a scale-less skin that is typically dull-colored, though some species in North American streams boast brightly colored skin. The majority of catfish are found in freshwater environments, although there is also a saltwater variety sometimes referred to as hogfish.

There are 30 American species, the largest being the blue, or Mississippi catfish, which can weigh up to 150 pounds. The smaller channel catfish, ranging in weight from one to 20 pounds, is considered by many to be the best for eating. Other popular species are the bullhead and the stonecat.

Catfish have a tough skin that must be removed before cooking. The flesh is firm and low in fat. Catfish can be fried, poached, steamed, baked or grilled. They are also well suited to soups and stews. Catfish is a good source for protein, boasting over 19 grams per three ounce serving.

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