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All About Farm-raised American Catfish

Catfish are the only freshwater fish to earn the "Health Check" 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 bottom-dwelling environment.

Catfish have firm flesh with a delicate, slightly sugary taste that is an excellent source of protein.

Culinary tips and advice

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.


Since the catfish is farm-raised, it is available year-round.

Nutritional value

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.

Storage life

Fresh fish should be cooked as soon as possible following purchase.

 Refrigerator 4° C (40° F)Freezer -18° C (-4° F)
Fresh catfish2 to 3 days4 to 6 months
Cooked catfish1 to 2 days------



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