Catfish are native to fresh water lakes and rivers, today most catfish that is sold is farm raised. Catfish is an important ingredient in southern and Cajun cuisine.

When buying catfish, there are a few signals to the level of freshness. The flesh should look fresh and slightly moist. It should not be spongy or dry. The odor should be mild. Avoid catfish with a strong fishy smell. If the head of the catfish is on, the eyes should be clear and protruding. When purchasing catfish already skinned, look for white flesh, with no signs of blood sores or any other blemishes.

Probably the most distinctive trait of catfish, with its absence of fishy odor or taste, is its versatility. It can be used in any recipe calling for a white flesh fish and is often used as a substitute for chicken.

Catfish has little or no connective tissue, therefore it does not have to be cooked long for it to be tender. Catfish may be baked, broiled, steamed, poached, or prepared in a number of other creative ways. The key to cooking catfish is to preserve the delicate flavor of this fish. Catfish has a short cooking time and if cooked too long, it will dry out, shrink and lose its flavor. Catfish is done when it flakes easily with a fork.

Cooked catfish may be kept for three to four days in the refrigerator.

Catfish is very nutritious. Catfish is high in protein, low in sodium, and high in potassium. Catfish also provides small amounts of other vitamins and minerals.