• sec
  • hour
  • min

Fresh Catfish Fillets

Cat Fish Fillets are white in color, firm and have a delicate flavor.

*Min:1 Pound(s):

$12.50
Per Pound(s)

Min: 1 Pound(s)

Description

Fresh Catfish Fillets

Catfish fillets are a southern delicacy. Cat Fish Fillets are white in color, firm and have a delicate flavor with a small flake when cooked. Cat Fish Fillets supply a high dose of vitamin D.

 

Serving Size: 1/2 pound per person

Naturally Raised

Nutritional Benefits

Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids.

Read More

Storage

Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less.

Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher. Raw fish can be stored in a refrigerator for 2 to 3 days.

Read More

Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

View all related recipes
Reviews

Please Rate this item!

Your thoughts are always appreciated.

Earn reward points when your review gets approved!

You're reviewing: Fresh Catfish Fillets

  •   1 2 3 4 5
    Flavor
    Texture
    Aroma
  • * All fields are required

Recipes

Recipes

  • Spring Shellfish Stew with Kale and Pancetta

    Spring Shellfish Stew with Kale and Pancetta

    If local mussels haven't come into season yet, double up the clams. Serve the stew with a simple green salad and good, crusty bread for mopping up the juices.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 60m

  • Seafood Boil

    Seafood Boil

    Place Rice into deep bowl and serve seafood all over rice

    • Lunch Dinner

    • Entrée

    • 9-10

    • 10m

  • Poached Sablefish with Emmer, Dandelions, Morels, Hazelnuts, and Sea Beans

    Poached Sablefish with Emmer, Dandelions, Morels, Hazelnuts, and Sea Beans

    To serve, warm up the emmer in a saucepan over medium with just a little stock for it to absorb while it reheats. Once it’s warm, add dandelion greens and toss to gently wilt. Add the vinaigrette to taste. (Be generous; the acidity is necessary to liven the grain and fish.) Add salt and pepper to taste.

    • Lunch Dinner

    • Entrée

    • 1-2

    • 60m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

Fish is an excellent source of protein and B vitamins while low in fat and cholesterol, which makes them a good choice for a healthy diet . Oil-rich fish, such as trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids.

Good Points
  • No sugar
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  • Low in sodium
  • Very high in vitamin B12
 

Nutritional Information

NutrientUnit1 Value per 100g3.0 oz 85.0g1.0 fillet 159.0g
Proximates
Water g 80.36 68.31 127.77
Energy kcal 95 81 151
Protein g 16.38 13.92 26.04
Total lipid (fat) g 2.82 2.4 4.48
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Minerals
Calcium, Ca mg 14 12 22
Iron, Fe mg 0.3 0.26 0.48
Magnesium, Mg mg 23 20 37
Phosphorus, P mg 209 178 332
Potassium, K mg 358 304 569
Sodium, Na mg 43 37 68
Zinc, Zn mg 0.51 0.43 0.81
Vitamins
Vitamin C, total ascorbic acid mg 0.7 0.6 1.1
Thiamin mg 0.21 0.178 0.334
Riboflavin mg 0.072 0.061 0.114
Niacin mg 1.907 1.621 3.032
Vitamin B-6 mg 0.116 0.099 0.184
Folate, DFE µg 10 8 16
Vitamin B-12 µg 2.23 1.9 3.55
Vitamin A, RAE µg 15 13 24
Vitamin A, IU IU 50 42 80
Vitamin D (D2 + D3) µg 12.5 10.6 19.9
Vitamin D IU 500 425 795
Lipids
Fatty acids, total saturated g 0.722 0.614 1.148
Fatty acids, total monounsaturated g 0.844 0.717 1.342
Fatty acids, total polyunsaturated g 0.865 0.735 1.375
Cholesterol mg 58 49 92

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Refrigerate fresh fish by first scaling, cleaning and gutting it. Place on a tray or in a lidded container and cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator. If you do freeze fish, run it under cold water, dripping wet, right to a piece of plastic wrap, then into a zip lock baggy, with all of the air squeezed out of it then lay flat in your freezer, label and date. Whole non-oily fish can be frozen for up to 6 months at -18°C or less. Whole oily fish, and all fish fillets, steaks and cutlets can be frozen for up to 3 months at -18°C or less.

Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher. Raw fish can be stored in a refrigerator for 2 to 3 days.

Preparation and Cooking Tips

Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried.

Grilling: Clean the grill, lightly oil it and preheat before adding the fish. Place the seasoned fish down and don’t move it.

Baking: Preheat oven to 350 degrees F.  Portion and arrange fish steaks or fillets on a well-oiled or buttered baking dish; baste the fish halfway through the cook time.

Broiling: Preheat your broiler. Cut fish into pieces of even thickness, baste (butter, margarine, or oil), sprinkle with corn flake crumbs, and place on a broiling pan. Surface of the fish should 3-4 inches from the broiler. Broil 10-15 minutes until fish flakes easily with a fork—if the fish is opaque, it is half way cooked. It will be a solid color when it is finished.

Pan Frying: Cut fish into serving-sized pieces and season to taste. Dip fish pieces into milk or beaten egg, then roll in flour. Meanwhile, heat oil or butter in a skillet until very hot and then carefully place fish pieces into skillet until golden brown. TIP: don't place too many pieces of fish in the oil as it will reduce the overall temperature too much.

Poaching: Heat seasoned water or fish stock to approximately 180-190 degrees and place the fish in the liquid. Cover the fish entirely and poach until desired doneness—but do not boil the fish.



Overall Customer Rating

Read all Note

Quick cooking Tips

  • Fish can be cooked using various cooking methods, such as grilled, baked, broiled, roasted, poached, sautéed and fried.
Read more