Origin: North Carolina, Virginia
A simple, yet hearty fillet the Channel Catfish pairs well with almost any preparation method. The catfish presents as a white, skinless filets with medium flakes and a mild flavor. Catfish can be savored, baked, broiled, or fried and seasoned with pepper, sea salt, garlic, and old bay. An excellent choice for a large crowd as the mild flavor can put a smile on the face of the harshest seafood critic.