Fish Recipes

Catfish, wild, Protein-16.38%, Fat-2.82%, Water-80.36%
Catfish, farmed, Protein-15.23%, Fat-5.94%, Water-79.06%

Catfish alive civil or in littoral amnion all over the world. They accept no scales but their bark is boxy and adamantine to penetrate. Called for their arresting barbels, which resemble a cat’s whiskers, catfish ambit in admeasurement and weight. The boilerplate admeasurement of the breed is about 3.9–5.2 ft (1.2–1.6 m). In Arctic America ample catfish can counterbalance able-bodied over 100 pounds, however, the almanac accord to Thailand behemothic Mekong catfish that advised 650 lb (293 kg).


U.S. Angle and Wildlife Service

Mike Mangold with blue catfish at Dyke Marsh, Virginia.

U.S. Angle and Wildlife Service

Hot Smoked Catfish

Skin the angle and gut it. Cut the angle into 1 batter chunks.
Brine for 8 hours in 80º brine. (Add 2.2 lbs of alkali to 1 gallon of water. This makes 80 degrees brine). Bathe and drain.
Air dry for 1 hour.
Apply a attenuate smoke at 100º F (38º C) for 2 hours.
Increase the temperature to 176º F (80º C) and smoke for 2 added hours.

Farm Aloft Smoked Catfish Fillets

Brine fillets for 5 account in 80º brine. Ablution and drain.
Dry fillets for 30 account in a preheated to 100° F (38° C) smokehouse.
Smoke for 60 account at 185° F (85° C).
Switch off the calefaction and smoke for 15 account more.

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