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Catfish Ameriurus, Ictalurus, and leptops olivaris Bullheads, Channel Catfish, Fiddler Fish, Horned Pout Catfish is enjoying increased popularity across the country. It has become the number one farm-raised fish in the United States. Catfish are very fatty fish with white, firm, flaky, and fine grained flesh. Much of today's catfish is farm raised, but those that are wild come from the Mississippi River, Great Lakes, Florida lakes, and all coasts. The Channel catfish has a forked or V-shaped tail and
are the preferred variety Catfish are farmed and harvested in 34 American states; in Mississippi, catfish farming is the state's largest commercial industry. Farm raised catfish are available as whole, fillets, steaks, and strips and have a more subtle and a slightly sweeter flavor than the wild.
Preparation: Catfish skin is not edible and is usually removed before cooking. Suited to almost any style of cooking, including pan-frying, baking, oven-frying, roasting, poaching, steaming, grilling. In Mississippi kitchens, fresh whole fish are often dipped in cornmeal and deep-fried. Firm-textured meat stands up well to soups and stews.
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Catfish have white flesh of medium-firm texture and low
fat content. Farm raised catfish are mildly flavorful; wild catfish can
have a strong or "muddy," though not necessarily unpleasant, taste
reminiscent of the river. 
