U.S. Farm-Raised Catfish

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U.S. Farm-Raised Catfish Spanning the continent to promote sustainable, healthy, delicious U.S. Farm-Raised Catfish!

Pro chef or home cook? The rules of seafood safety are exactly the same! 🐟 Keep your kitchen safe and your meals high-qu...
10/09/2026

Pro chef or home cook? The rules of seafood safety are exactly the same! 🐟 Keep your kitchen safe and your meals high-quality with these essential safety guidelines.

Bring something unexpected, crispy, and delicious to your next football watch party 🔥
10/03/2026

Bring something unexpected, crispy, and delicious to your next football watch party 🔥

Memphis roots and U.S. Farm-Raised Catfish. 🎶 We're proud to feature the Soul Fish Cafe Poplar on The Catfish Trail! Sto...
09/25/2026

Memphis roots and U.S. Farm-Raised Catfish. 🎶

We're proud to feature the Soul Fish Cafe Poplar on The Catfish Trail! Stop by one of their four locations for a delicious bite with all the Southern flavor.

09/24/2026

The coziest recipe by Caramelized to warm up your plate this fall 🍂

PAN-SEARED U.S. FARM-RAISED CATFISH + BUTTERNUT SQUASH RISOTTO ⬇️

1 tablespoon olive oil
Salt + Pepper
1 butternut squash, halved with seeds removed
3 tablespoons unsalted butter, divided
1 small sweet onion, finely chopped
1 cup arborio rice
½ cup dry white w**e
6 cups chicken stock
4 U.S. Farm-Raised Catfish fillets
1 teaspoon garlic powder
1 lemon
Fresh thyme

Preheat oven to 400 degrees. Brush butternut squash halves with olive oil, salt, and pepper, and place face-down on a baking sheet. Bake until roasted and fork-tender, about 40 minutes.

Melt 1 tablespoon butter in a large heavy-bottom pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Season with salt and pepper. Add rice and cook until slightly translucent and toasted, about 2 minutes.

Pour in w**e and stir until absorbed, about 2 minutes. Add 1/2 cup chicken broth to the pot, stirring constantly, until the rice has absorbed all the stock. Continue cooking, adding another portion of stock whenever the rice mixture looks dry, and stirring constantly. Continue cooking until you've incorporated all but 1 cup of the stock, at which point your squash should be ready. In a bowl, add the broth and one half of the squash. Use an immersion blender to combine, then add immediately to the risotto. Cook until the rice is creamy and tender.

Meanwhile, heat a large nonstick skillet with the remaining 2 tablespoons of butter. Sprinkle fillets with salt, pepper, garlic powder, and fresh thyme. Add catfish fillets to the pan and cook 3-4 minutes per side until golden brown.

Cube the remaining roasted butternut squash.

To plate, ladle the risotto onto each plate. Top with the squash and catfish fillet.

We love a crisp morning and a fresh week ahead ☁️
09/21/2026

We love a crisp morning and a fresh week ahead ☁️

Our way of celebrating National Brunch Day: cooking up a gourmet Eggs Benedict with Shrimp and Catfish Cakes to share wi...
09/20/2026

Our way of celebrating National Brunch Day: cooking up a gourmet Eggs Benedict with Shrimp and Catfish Cakes to share with our favorite people 🍳

RECIPE ⬇️

BENEDICT:
2 U.S. Farm-Raised Catfish fillets or nuggets, cut into 1/2-inch pieces
12 ounces shrimp, peeled and chopped
2 tablespoons butter
½ medium onion, finely chopped
½ cup celery, finely chopped
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon parsley, finely chopped
½ cup mayonnaise
2 eggs
1 lemon, zested and juiced
1 tablespoon Dijon mustard
1 tablespoon capers
½ teaspoon caper juice
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika

10 eggs, poached
1 bunch asparagus, trimmed and blanched

HOLLANDAISE:
3 egg yolks
¼ cup white w**e
2 tablespoons lemon juice
9 ounces hot clarified butter
Salt to taste
Hot sauce to taste

Heat a medium-size skillet over medium-high heat. Add butter. Add catfish and shrimp.

Cook for 4 minutes or until cooked through. Transfer to a sheet pan and refrigerate to cool. In a large bowl, combine the next 14 Benedict ingredients, and mix well. Add the catfish and shrimp mixture, and stir to combine. Form small patties with your hands, and coat them in panko crumbs.

Heat a nonstick skillet over medium heat. Add vegetable oil. Cook the patties for 3 minutes per side or until golden brown.

Combine egg yolk, w**e, and lemon juice in a bowl, and place over a hot water bath.

Whisk and cook until it forms a figure-8 ribbon. Slowly drizzle in hot clarified butter while whisking.

(If the sauce gets too thick, whisk in a few drops of warm water.) When all the butter is emulsified, season with salt and hot sauce to taste.

Place asparagus on the plate, and top with catfish cake. Top with the poached egg, then drizzle with hollandaise.

Garnish with chopped parsley.

Makes 10 cakes.

Serve, share, and enjoy!

100% American-raised, double taste-tested, and USDA-inspected. 🇺🇸 Swipe through to see exactly what it takes to make the...
09/18/2026

100% American-raised, double taste-tested, and USDA-inspected. 🇺🇸 Swipe through to see exactly what it takes to make the TCI Certified Processor list and why it means better catfish for your table.

See the full list of certified processors here: https://bit.ly/4xGFdod

The ultimate elevated appetizer ready for your weekend plans: Catfish Meatballs with Watermelon Sweet and Sour Sauce ✨RE...
09/18/2026

The ultimate elevated appetizer ready for your weekend plans: Catfish Meatballs with Watermelon Sweet and Sour Sauce ✨

RECIPE by Nick Wallace Culinary ⬇️

Catfish Meatballs:
2 Catfish Fillets, small diced
Salt and Pepper to taste
1/2 cup Leek, Diced
2 Egg Whites
1 cup Oats
1 Lemon Squeezed
2 teaspoons Chili Powder
Sprigs of Coriander Leaves for Garnish
Watermelon Sweet and Sour Sauce:
1 cup watermelon puree
1/2 cup diced watermelon
1 tbsp. Sesame Oil
2 tbsp. Seasoned Rice W**e Vinegar
1 tbsp. Soy Sauce
1 tbsp. Ginger, fresh, minced
2 tablespoons Ketchup

For the Meatballs:
Wash and clean the leeks under running water and then dice them. Add the diced leeks to a mixing bowl, then add the diced Catfish, chili powder, egg whites, lemon, salt, pepper, and oats. Mix well with a spoon. Now, form the mixture into small balls. Repeat until you finish the prepared mixture.

Next, transfer the balls to an oven-safe tray and bake for 15 to 20 minutes, or until golden brown. Serve hot and spoon watermelon sweet and sour sauce over the meatballs!

For the Watermelon Sweet and Sour Sauce:
Mix the ingredients in a small pot and cook over medium heat until reduced to a thicker sauce, about 12 minutes, stirring constantly. Spoon over meatballs and enjoy. Makes about 2 cups.

Raising U.S. Catfish is an exact science. 💡 From maintaining a steady 78°F in the hatchery tanks to monitoring the seven...
09/15/2026

Raising U.S. Catfish is an exact science. 💡 From maintaining a steady 78°F in the hatchery tanks to monitoring the seven-day incubation, hands-on work is required long before the fish ever reach the pond.

The ultimate quick dinner for a jam-packed week. 🍋 Fresh, fast, and satisfying.
09/14/2026

The ultimate quick dinner for a jam-packed week. 🍋 Fresh, fast, and satisfying.

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6311 Ridgewood Road
Jackson, MS
39211

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