catfish
This
FISH gets its name from its long, whiskerlike barbels (feelers), which hang down from around the mouth. Most cat
FISH are freshwater
FISH, though there is also a saltwater variety sometimes referred to as hog
FISH. The majority of the cat
FISH in today's market are farmed. The channel cat
FISH, weighing from 1 to 10 pounds, is considered the best eating. The bullhead is smaller and usually weighs no more than a pound. Cat
FISH have a tough, inedible skin that must be removed before cooking. The flesh is firm, low in fat and mild in flavor. Cat
FISH can be fried, poached, steamed, baked or grilled. They are also well suited to soups and stews. See also
FISH.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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