“Whether you call them mudcats, pollywogs or chuckleheads, one thing is for sure, you are going to want to call them dinner,” Lisa said. Carolina Classics Catfish owner Rob Mayo shows viewers the catfish harvesting process from eggs and fingerlings to packaging. The company harvests five million pounds of catfish a year, or about 25,000 pounds a day. Customers include Jason Smith, chef and owner of 18 Seaboard in Raleigh. This restaurant specializes in using locally-sourced food. Nearly half of their total local food purchases last year was seafood.
Chef Jason and Lisa prepare three popular catfish dishes that are available at the restaurant: Blackened Catfish Salad, Cornmeal Crusted Catfish and Coriander Fennel Crusted Catfish. Click on recipe name for a link to the recipe.
If you would like more information on aquaculture in North Carolina, visit http://ncagr.gov/markets/aquaculture/index.htm.