Thick-skinned, whiskered, wide-mouthed wild catfish can be found in the wild in channels and rivers of the southern United States. Wild catfish is typically described as pungent, bony and muddy. However, as a result of aquaculture technology, catfish is now an economical farmraised species with a mild flavor. Catfish are raised in claybased ponds filled with fresh water pumped from underground
wells. They are fed an enriched, high-protein grain-based food. Their firm, white flesh can convey strong flavors and stands up to a variety of cooking techniques, which makes it suit virtually any ethnic cuisine.3