Eat More Fish
Wild Chilled Catfish
Fresh. Chilled. Delicious.
Limited Catfish was born as demand for authentic, wild-caught domestic seafood grows by leaps and bounds.
These catfish taste fresh and delicious because our fishermen and processors follow strict, best handling practices from the moment the catfish is harvested.
Eat More Fish Webinar Series- Blue Catfish Edition
Catfish is the largest freshwater fishery in the U.S., with Louisiana leading in harvests. Blue catfish, an invasive species in the Chesapeake Bay, threatens local ecosystems. A partnership between Louisiana, Virginia, and Maryland is creating market opportunities by promoting its harvest, processing, and consumption. This approach not only supports local economies but also helps restore ecological balance. Enjoying blue catfish can be both delicious and environmentally beneficial—a true win-win for people and nature.
The third edition of Eat More Fish digs into the problems and opportunities simmering around the invasive blue catfish in the Chesapeake Bay! Gain the know-how to start savoring blue catfish at home while helping the Chesapeake Bay by joining our team of Extension specialists, industry insiders, and skilled cooks in this 3-session webinar series.
This webinar introduces “Eat More Fish,” a free initiative by Virginia Cooperative Extension. Hosted by Keri Rouse, along with team members Katheryn Paraga and Cynthia Gregg, the program aims to make seafood accessible and enjoyable for home cooks. Started three years ago, it explores Virginia seafood’s benefits, history, and tips for sourcing, handling, and preparing seafood safely. Featuring speakers, the initiative highlights seafood as a versatile ingredient beyond restaurants. Last year’s focus featured oysters, and this year promises an engaging dive into the diverse world of seafood species. Join to uncover Virginia’s seafood heritage and culinary possibilities!
To learn more about Eat More Fish visit Eat More Fish | Virginia Agricultural Research and Extension Centers | Virginia Tech
To learn fun and delicious ways to cook catfish visit From the Kitchen | Louisiana Direct Seafood
In this cooking demonstration, Mike Hutton from the Virginia Marine Products Board introduces the wild blue catfish, an invasive species with firm, sweet white meat. Chef Burroughs showcases a Coconut Slider recipe to highlight the versatility and quality of the fish, emphasizing its culinary potential while promoting environmental benefits through its consumption. The presentation aims to demonstrate how this species can be both a delicious and sustainable choice.
See the recipe: Wild Catfish Coconut Sliders
Check this and other delicious seafood recipes From the Kitchen
In this engaging video, Mike Hut, Executive Director of the Virginia Marine Products Board, joins Greg Burrows, a Culinary Institute of Virginia partner, to showcase the versatility of Chesapeake Bay blue catfish. Highlighting its health benefits and ability to absorb flavors, they prepare a curried catfish dish while discussing how this fresh seafood can be substituted for traditional proteins like pork, chicken, and beef. The video emphasizes local ingredients and culinary creativity, making it a delightful watch for food enthusiasts interested in sustainable seafood options.
See the recipe: Wild Catfish Curry
Check this and other delicious seafood recipes From the Kitchen
In this engaging cooking video, Mike Hut, Executive Director of the Virginia Marine Products Board, joins Greg Burrows from the Culinary Institute of Virginia to showcase creative, approachable ways to cook blue catfish. Emphasizing pantry-friendly ingredients and simple techniques, they prepare a Tuscan-inspired pan-seared catfish dish that’s both light and rich. The video highlights the importance of using locally sourced Virginia products and encourages viewers to explore new flavors without overcomplicating meals. This practical, flavorful approach aims to inspire home cooks to enjoy blue catfish while supporting local seafood and sustainable practices.
See the recipe: Tusca Style Catfish
Check this and other delicious seafood recipes From the Kitchen | Louisiana Direct Seafood
Harvesting & Processing
Fish may be harvested using hoop nets, gill nets, and trotlines. Fish must be handled properly on clean, debris-free boats and are immediately chilled onboard to maintain quality.
Fish must never get hot sitting out on the deck; they are cleaned, sorted and chilled in slush ice in less than three hours.
At the dock and processing plant, fish must be kept on ice continuously—from the moment they are received, throughout processing, and until they are shipped—to ensure product quality and safety.