I want to share my love for Maryland Blue Catfish. It’s an invasive fish, and more people should be cooking and eating it. A lot of people think of catfish as having a dirty, “muddy” taste, but I’ve never found this to be the case with this type of catfish.
As someone who runs a restaurant, I’ll let you in on a secret. It’s extremely inexpensive. I probably shouldn’t be sharing this, but I currently pay less than $4 a pound for it. Chefs, do the math. What do you usually pay for your proteins?
In summary: it tastes delicious, is inexpensive and is a sustainable fish that we’re being encouraged to eat. Sounds like a win all around. The dish pictured below is a Prima Pils Battered Maryland Blue Catfish with Pecan Romesco Aioli, Pickled Vegetables. Micro-Radish & Micro-Celery.
