Farm-raised American cat fish
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Catfish are the only freshwater fish to earn the "Health
CheckTM" seal of approval from the Canadian Heart Foundation.
The American Catfish is farm-raised in southern US states (Louisiana, Alabama, Arkansas and Mississippi) under controlled conditions. In clay basins continually replenished with fresh water, the catfish is assured a nurturing subterranean environment.
Catfish have firm flesh with a delicate, slightly sugary taste that is an excellent source of protein. It is one of the most popular fish of North America.
You will find fresh catfish fillets in your METRO fishmonger's display.
- Its flesh lends itself to different methods of cooking; catfish can be oven-baked, grilled, poached, steamed, en papillote, pan-fried, sautéed or deep-fried.
Click here for cooking methods and more tips and suggestions !
 Catfish with Spicy Cantaloupe Slices |
 Grilled Catfish with Mango Salsa |
 Catfish with Tangy Orange Sauce |
Since the catfish is farm-raised, it is available year-round.
Catfish are a fatty fish. For the weight conscious, poaching,
steaming or cooking in parchment would be the wisest choice.
Catfish are an excellent source of vitamins A, B6 and niacin. They
are rich in potassium, phosphorus, calcium and selenium.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh catfish
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2 to 3 days
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4 to 6 months
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Cooked catfish
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1 to 2 days
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