Prepare your brine solution in a large non-reactive container (Lexan, plastic, or even a couple plastic zipper bags). Now take the fillets (the equivalent of 2 to 3 pounds) and place them completely ...

4 (5–8 ounce) catfish fillets 1/2 cup olive oil 1/4 cup red wine vinegar 1 tsp dried thyme 1 tsp dried basil 1 tsp cracked black pepper dash of Louisiana hot sauce Method for Smoking Fish: NOTE: You ...

2 pounds Des Allemands wild-caught catfish fillets, smoked over mesquite wood chips 1/4 cup butter 1 medium onion 1 medium bell pepper 1 cup diced celery 1 tablespoon minced or grated fresh garlic 2 ...

Throughout the Southeast, catfish are one of the most popular freshwater species for the table. They are a bit unique compared to other species, with a scaleless, slimy body. The method to clean them ...

Preheat the oven to 375 degrees. Place catfish on a sheet tray, drizzle oil on each side of the fillets and season with chipotle powder and smoked paprika. Bake for 12 minutes, remove from oven and ...

Smoked tuna pate was part of the seafood charcuterie board created by chef Nathan Richard for Lent at Kingfish restaurant on the Thursday after Ash Wednesday. He also makes it with catfish. (Photos by ...

Soak mesquite wood chips in water before placing atop heated charcoal on a grill. Place fillets on a rack on a sheet pan and position the pan on the grill away from direct heat. Smoke until the fish ...

Many people have an aversion to eating fish on the bone. If I’m being honest, I’m one of them. As much as I appreciate the skill it takes a good chef to make a whole snapper or seabass—and while I ...

Why should you learn how to clean a catfish? Because it doesn’t matter what kind of catfish live in your local waters—they’re all delicious. From big flatheads and blues to medium channel cats, to ...