quote:
I [img]don’t lie a[/img]bout what I am selling. I have some flounder I get from Alaska that is frozen 4 oz 5 oz filets and is very clean.

I use it for my southern fried fish

I love good fried catfish. I hate asking is this real American catfish? Oh yes. Then they send me Swai. Totally not the way to get on my good side.

By Southern you mean Ketchikan I’m guessing.

You can ask specifically for US farm raised catfish and I don’t know why a purveyor wouldn’t be able to supply you as it is readily available all across the country. And while it’s not “wild caught” which very few do anymore it is a very good, clean alternative. Over the years they have gotten the feed correct and also to float so the catfish now are top feeders rather than bottom feeders thus making them taste better. I love a whole fried catfish so I will buy the 5 ounce and fry.

I applaud the use of black drum. I catch and eat them as well. Great fish. I’ll even clean a sheepshead and cook them as they eat good too.

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Posted by Goldfinger

Port Aransas

Member since Mar 2007

390 posts

Posted on 1/31/18 at 10:57 pm to Martini

Should have been more clear with what I said.

I use the flounder with our cornmeal breading hence “southern fried”.

My reference to the catfish was when I see it on a menu in restaurants I ask is this catfish. Seemed like for a while every other restaurant in Louisiana or even Texas was serving Asian what ever as catfish. I don’t eat Asian fish.

From time to time I get some farm raised 3 to 5oz catfish. I have tuned my recipe over the years and it’s about perfect now.

Sheepshead is great fish. Snow birds bring in lots during the winter. The shelf life isn’t the best though.

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