Catfish

Well above 40 percent of all seafood consumed in the world is farm-raised and more will be marketed in the future. Technologically advanced fishing trawlers and greedy fishermen have managed to deplete huge stocks of cod, salmon, and other species.
Many tropical and sub-tropical countries operate huge shrimp and fish farms to supply fish hungry developed countries. Vietnam, Cambodia, China, Bangladesh, Sri Lanka, Nicaragua, Ecuador, Chile, Norway, Canada and the USA are among the major farm fish producers in the world. While Norway, the U S A and Canada are advanced economies due to different geographic circumstances and production of agricultural products fish farming industries are well established and profitable.
The USA farms more catfish than any other specie in Alabama, Arkansas, Louisiana ands Mississippi.
Wild catfish are bottom feeders and well known for their “muddy” tasting flesh due to their diet. Framed catfish are raised in specially designed rectangular above ground, 10 – 20 acre large ponds that are 1 – 2 meters deep. Farmed catfish are fed high-protein food pellets consisting of soybeans, corn, wheat, vitamins and minerals. This diet results in a mild, sweet taste and flaky fleshed fish.
After 18 months and at a weight of 700 grams they are “harvested” and processed in hygienic plants. Fillets are I Q F (Individually Quick Frozen) at - 40 C to preserve freshness.
Catfish fillets are versatile, can be “blackened”, steamed, poached, grilled, BBQ, baked, broiled, breaded and deep-fried and pan-fried. The fillets are lean, represent and excellent source of protein, cook quickly, and taste neutral – an important factor for millions who like to eat fish but do not like a “fishy” taste. In reality, fresh fish smells of the sea and appealing, and tastes appetizing, never fishy.
Many chefs both in the USA and Canada use catfish fillets because of convenience and appeal to a large market segment. The taste of catfish fillets can be easily changed by herbs and spices.
Catfish fillets are widely available in grocery stores everywhere

Fish

Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. So, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.
However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.

By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.
1. Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
2. Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
· Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
· Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
3. Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.