Catfish

Store fresh catfish on ice in the coldest part of your fridge and use within 24 hours. Freeze whole or filleted in airtight containers or vacuum-sealed bags. Thaw in the refrigerator before cooking.

Catfish fillets cook quickly and evenly—avoid overcooking to keep the meat moist and tender.

The mild flavor pairs well with bold spices and seasonings; try Cajun, blackening, or Asian marinades.

Skin-on fillets add flavor and help the fish hold together; pan-fry skin-side down for crispness.

Farm-raised catfish is widely available year-round and generally milder than wild-caught varieties.

Overcooking—catfish dries out quickly. Cook until the flesh is opaque and flakes easily, usually 6–8 minutes per side depending on thickness.

Skipping the skin or scales without proper prep. Scale the fish or remove skin cleanly before cooking.

Pairing with delicate sauces that don't complement its mild taste. Catfish benefits from bold flavors like lemon, garlic, hot sauce, or soy.