Sustainable Seafood: U.S. Farmed Catfish
Create a dish that's healthy for you and our planet.
Your seafood choices can have a big impact on the health of our oceans and lakes—so make sure they’re positive ones! Every month, Shedd’s Right Bite team highlights a sustainable seafood item as our Fish of the Month. The Fish of the Month for November is U.S. Farmed Catfish which is on Shedd’s “best choice list” for sustainability.
In the U.S., catfish are farmed in closed, inland ponds. This farming method does not pollute our water because the waste must be recirculated before re-entering our water supply. Impress your family and friends with your environmental stewardship this holiday season by selecting “Best Choice” seafood and sharing the story behind it.
PECAN CRUSTED CATFISH WITH CRANBERRY APPLE QUINOA
For the fish
4 4 oz catfish fillets (or 2 8oz filets, divided)
3 tablespoons Dijon mustard
2 tablespoons milk
3/4 cup ground pecans, toasted, cooled and finely chopped
For the quinoa
1 cup uncooked quinoa, rinsed
1 cup malty-style beer, flat
1 cup vegetable stock or water
1 shallot, finely diced
1 tart apple such as granny smith, unpeeled, diced
½ cup dried cranberries
2 tablespoons olive oil
Salt and fresh ground black pepper
In a shallow bowl, combine the mustard and milk. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a lightly oiled baking sheet. Bake at 425° for 10-12 minutes or until fish flakes easily with a fork.
While fish is baking, prepare the quinoa. In a skillet, sautee shallot and apple in olive oil seasoning with salt and pepper, until lightly browned. Add cranberries and sautee for a few minutes more. Add rinsed quinoa to the pan, along with flat beer and vegetable stock or water. Cover and cook until liquid is absorbed, about 15 minutes. To serve, plate fish portions on bed of quinoa.
Check out sustainable discounts available through Peapod!
Find out more about Right Bite
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