Wild-Caught Florida Catfish

Wild-Caught Florida Catfish – Fresh, Flavorful, and Sustainably Sourced

Savor the taste of premium Wild-Caught Florida Catfish, known for its tender, mild flavor and firm texture. Caught in the pristine waters of Florida, our catfish offers a delicious and sustainable choice, perfect for seafood lovers seeking high-quality, local fish. Each fillet is fresh and naturally flavorful, reflecting the unique environment of Florida’s waters.

Why Choose Wild-Caught Florida Catfish?

• Mild, Clean Flavor: Unlike farm-raised catfish, wild-caught varieties have a naturally mild taste with a hint of sweetness, making them perfect for various cooking methods.
• Rich in Nutrients: Florida catfish is packed with protein, omega-3 fatty acids, and essential nutrients, supporting heart and brain health.
• Low in Fat, High in Flavor: This lean fish is ideal for those looking for a healthful protein source without sacrificing flavor or texture.
• Sustainably Sourced: Our catfish is responsibly caught in Florida’s natural waters, supporting local fishing communities and maintaining ecological balance.

1. Thai Spicy Catfish Salad (Pla Duk Phat Phet)

• Ingredients: Catfish fillets, Thai bird’s eye chilies, garlic, shallots, green beans, Thai basil, fish sauce, soy sauce, sugar, and fresh lime.
• Flavor Profile: Spicy, savory, and aromatic, with herbal notes from Thai basil.
• Preparation: Catfish is fried until crispy, then tossed in a spicy, flavorful sauce made with chilies, garlic, and herbs. Served with fresh lime wedges, this salad is a bold appetizer or main dish in Thai cuisine.

2. Vietnamese Clay Pot Catfish (Ca Kho To)

• Ingredients: Catfish, fish sauce, garlic, shallots, caramel sauce (sugar and water), black pepper, green onions, and fresh chili.
• Flavor Profile: Sweet, savory, and slightly smoky.
• Preparation: This dish is a Vietnamese classic, with catfish simmered in a clay pot with a savory caramel sauce. The fish absorbs the rich, sweet, and salty flavors, resulting in a melt-in-your-mouth texture. It’s traditionally served with steamed rice to balance the bold flavors.

3. Cambodian Catfish Amok (Amok Trey)

• Ingredients: Catfish, coconut milk, lemongrass, kaffir lime leaves, turmeric, galangal, fish sauce, egg, and banana leaves.
• Flavor Profile: Creamy, earthy, and mildly spicy with a slight sweetness.
• Preparation: Amok Trey is Cambodia’s signature dish, where catfish is steamed with a coconut milk-based curry in banana leaves. The result is a custard-like texture that’s rich, aromatic, and filled with Southeast Asian flavors. Often served during festivals or special occasions, it pairs perfectly with steamed rice.

4. Thai Catfish Curry (Kaeng Pa Pla Duk)

• Ingredients: Catfish, Thai green or red curry paste, Thai eggplants, bamboo shoots, green beans, kaffir lime leaves, Thai basil, coconut milk, and fish sauce.
• Flavor Profile: Spicy, earthy, and slightly bitter from the eggplants, with a creamy texture from the coconut milk.
• Preparation: This jungle-style curry is typically made with red curry paste and packed with Thai eggplants, bamboo shoots, and catfish. With no added sugar or creaminess from coconut milk (optional), it’s a bold, spicy dish that highlights the freshness of herbs and spices.

5. Laotian Grilled Catfish (Ping Pa)

• Ingredients: Whole catfish, lemongrass, garlic, shallots, lime juice, fish sauce, fresh herbs (like cilantro and mint), and banana leaves.
• Flavor Profile: Lightly smoky, citrusy, and herbaceous.
• Preparation: The catfish is marinated with lemongrass, garlic, lime, and herbs, then wrapped in banana leaves and grilled. The banana leaves impart a slightly smoky, earthy aroma to the fish, and it’s often served with sticky rice and fresh vegetables.

6. Filipino Catfish in Coconut Milk (Ginataang Hito)

• Ingredients: Catfish, coconut milk, garlic, onions, ginger, green chilies, fish sauce, and leafy greens (like spinach or chili leaves).
• Flavor Profile: Creamy, slightly spicy, and aromatic from ginger.
• Preparation: This Filipino dish is a comforting and creamy stew where catfish is simmered in coconut milk with ginger, garlic, and green chilies. The dish is rich, warming, and goes well with steamed rice, making it a perfect main dish.

7. Malaysian Assam Pedas Ikan (Sour and Spicy Catfish Curry)

• Ingredients: Catfish, tamarind paste, lemongrass, tomatoes, ginger, chilies, fish sauce, and okra.
• Flavor Profile: Tangy, spicy, and slightly sweet, with earthy undertones from okra.
• Preparation: Assam Pedas is a tangy, spicy Malaysian dish. The catfish is simmered in a tamarind-based broth with chilies, tomatoes, and okra. The sour tamarind flavor balances the heat, making it a refreshing yet bold dish, often served with steamed rice.

These dishes showcase the diverse ways catfish is enjoyed across Southeast Asia, from grilled and fried to curried and stewed. Each recipe brings out the catfish’s natural flavors, enhanced by the region’s vibrant spices and herbs.