Catfish has a nice firm texture and mild flavor.
Sentiment: POSITIVE
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.
The only thing you can do to make catfish edible is fry them.
Salsa verde is delicious with trout or most any fish.
I have trouble with seafood because it tastes like a dock.
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.
I like to fish when it's not too hot.
The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn't have eyeballs or fins.
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.