CATFISH TIDBITS
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ABOUT CHANNEL CATFISH.
What do they look like?


Channel Catfish can weigh anywhere from a couple pounds to 20 pounds, but has a virtually unlimited growth potential. Some channel catfish are known to grow as large as almost 60 pounds. Most channel catfish are gray or grayish brown on top, but have dorsal fins that are dark brown and deep green in color. The sides of these fish can range from yellows to greens to white. There is even an albino version of this fish that has pink eyes and is white to cream in color.
The tails on channel catfish are distinguishingly forked. Their heads are traditionally pointed, and they generally have about 30 rays running across their anal fins.


How do they behave?

These fish never will give up a good fight. They are stubborn fish and want to win every battle. These fish are fairly intelligent. They like and know good hiding places and are always on the prowl. They will never give in to a larger fish, and prey on smaller ones.

What else do you need to know about them?

Channel catfish tend to spawn in late spring. Male channel catfish generally build nests for the eggs and fan them off with their fins. The males defend the nests at all costs. A young female channel catfish typically lays 4,000 eggs, while the older ones can spawn as many as 20,000. Each egg is about half the size of a pea and is golden in color. A week after they're laid, they hatch, and the male channel catfish takes care of the young until they can fend for themselves. They young fish usually stick together in a neat school.


BLACKENED CAJUN CATFISH

6 catfish fillets
1/2 pound unsalted butter, melted.{Do not substitute}

SEASONING MIX:
1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
Preheat heavy skillet on outdoor grill at least 10 minutes until a white ash forms in skillet bottom. thoroughly combine seasoning in a small bowl. Dip fillets in melted butter so both sides are well-coated. Sprinkle seasoning generously and evenly on both sides of fillets, patting in with hand. Place in hot skillet. Cook two to three minutes on each side until charred. Serve with fresh lemon juice.
  BROILING TIPS

Place catfish on a preheated, lightly oiled broiler rack. Broil four inches from heat source, according to 10 Minute Rule, turning once during cooking and basting frequently. Research indicates that broiled fish retains more protein and other nutrients then baked, pan-fried or poached fish.

HOW TO CATCH CATFISH

This is a fresh water bottom fish found in streams and ponds all over the United States. It is an easy matter to catch catfish. You have only to procure tackle strong enough to draw them out of the water, using a hook according to the expected size of your game. A single or double gut leader is necessary, according to the strength required. Minnows, pieces of fish, shad roe, worms, toasted cheese, insects, pieces of meat or liver, chickens offal - any of these baits will attract the catfish. You can fish with hand lines, or with a rod, as you may prefer. The proper hook is the Limerick salmon from No. 1 to 5, according to the size of your fish. They do not bite very vigorously, but perform a series of fine nibbles, similar to the bite of an eel. They are plentiful always in mud bottoms, above mill-dams, and in coves of the river. The large ones are often taken by trolling with artificial squid or fly. The time for fishing catfish begins in April and lasts until cold weather.

BAKED CATFISH

1 choice catfish
1 1/2 oz. butter
1 tsp. stale bread crumbs
2 Tbsp. water
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Paprika, to taste
Onion seasoning, to taste
Clean, wash, and dry catfish. Place in dish: pour water and lemon juice over catfish. Sprinkle with onion seasoning, salt, pepper, paprika and bread crumbs; drop pieces of butter on catfish. Bake at approximately 35O° F for about 30 minutes according to thickness.


SOUTH WESTERN PAN-FRIED CATFISH

Ingredients:
¼ Cup all-purpose flour
Salt and freshly ground black pepper
2 Catfish Fillets
Pinch of chili powder
¼ cup clarified butter or canola oil
1 teaspoon finely chopped garlic
¼ cup white wine
¼ cup chopped green chili peppers
1 tablespoon finely chopped tomato
½ tablespoon butter or margarine
½ tablespoon chopped green onion
Directions:

Place flour in a shallow dish and season with salt and pepper. Lightly coat catfish fillets with seasoned flour. Set aside on a wax paper lined baking sheet. Dust fillets with chili powder.

Heat clarified butter or canola oil in a large skillet over medium heat. Add garlic and saute until lightly browned. Place catfish fillets in pan and cook over medium high heat for 2 to 3 minutes or until browned. Turn fillets over and cook 1 minute more. Add wine, chili peppers, tomato, and a pinch of salt and pepper. Cover and cook until fish flakes easily when tested with a fork.

Place fillets on serving plates. Add butter and green onion to sauce in a skillet. Stir until blended and pour over catfish. Serves 2



NUTRIENT CONTENT
Nutrient content of 1 serving (three ounces) of raw catfish
FOOD COMPONENT AMOUNT

Calories -------- 146
Protein --------- 17.0 grams
Fat ------------- 8.7 grams
Carbohydrate ---- 0
Sodium ---------- 51 milligrams
Potassium ------- 270 milligrams
Niacin ---------- 3.7 milligrams
Riboflavin ------ 0.12 milligrams
Phosphorus ------ 168 milligrams
Cholesterol ----- 58 milligrams