How to get FREE Shipping:
1. Place your online order of $25 or more*
2. Ship to an address within the United States (including U.S. territories)
3. Your shipment should arrive within 2-6 business days from your order
* Your total purchase must reach the designated amount prior to the costs of shipping and tax.
Order by 6, We'll Ship the Same Day
Domestic orders placed by 6 p.m. Eastern Time will be packed and shipped the same day, pending verification of billing information and the shipping method selected. International orders and orders containing gift cards, out-of-stock items or refrigerated items will be processed as quickly as possible, but won't necessarily be shipped out the same day.
Excludes all orders placed on major US holidays (Memorial Day, Independence Day, Labor Day, Thanksgiving Day, Christmas Day and New Year's Day).
Quality catfish is easy to recognize. Fresh catfish never smells fishy; it smells fresh, like clean river water. The eyes should appear bright and clear, almost alive. The gills should be clean; be sure to remove the skin before cooking. Fresh catfish flesh will give slightly when you press it with a finger, then spring back into shape. When choosing catfish steaks or fillets, whether they're fresh or previously frozen, look for moist, translucent (never dried out) flesh.
Varieties
There are more than 2,000 species of catfish, but most on the market are the native channel catfish. Wild fish are also sometimes available. Catfish are available live, fresh or frozen, whole or filleted, or in "nuggets" of meat cut from the belly.
Copyright 2013 Aisle7. All rights reserved. Aisle7.com
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 2014.
(0 Items) your shopping cart
Print this article
