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Look for catfish that has a fresh river water smell and clear eyes, clean gills, and moist, shiny, tightly adhering scales.
Remove packaging, rinse fish under cold water, and pat dry with paper towels. Refrigerate covered with crushed ice and cling wrap for up to two days.
The secret to delicious catfish is to not overcook it. Catfish is done when its flesh becomes opaque and can easily be pierced with a fork.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.