Cajun Baked Catfish

September 3, 2010 | Joyce Taylor

another fresh seafood idea Once passed over because of their muddy, oily taste, today’s catfish have a new image. Farm-raised, they are fed a grain diet which ensures a mild, “non-fishy” flavor. They are so...

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Catfish – A Carolina Classic!

September 3, 2010 | David Green

how to select, handle, clean and store seafood Catfish products are sold by processors to institutional and retail markets. The majority of catfish products are packaged and delivered fresh (ice packed), individually quick frozen (IQF)...

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Carolina Classics Catfish Inc.

September 3, 2010 | David Green

seafood traditions Rob Mayo (RM), President of Carolina Classics Catfish, Inc. of Ayden, NC talks with David Green (DG) about the types of products and market opportunities for North Carolina grown catfish. DG: How long...

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Channel Catfish

September 3, 2010 | Barry Nash

north carolina fisheries Originally native to the Gulf States and the Mississippi Valley from Mexico north to Canada, the channel catfish is the most commercially important aquatic species cultured in this country. In the wild,...

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Peppery Taste and Flushing of Skin

August 21, 2010 | David Green

seafood is safe to eat Histamine fish poisoning accounts for one third of all seafood-borne illnesses reported in the United States. Histamine is present in various amounts in many foods. Fresh fish at harvest, however,...

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