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

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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

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.