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United States · Michigan · Marquette| Common Animals Fish Mushrooms Flora |
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Ictalurus punctatus |
July: Summer activity. The channel catfish feeds actively, especially at night.
Sharp fins can cause injury. Found in freshwater bodies across North America. Popular among anglers as a sport fish and food source.
Freshwater predatory fish with sharp spines on fins. Active at night and twilight. Feeds on small fish, insects, and crustaceans.
Bottom fishing using bait such as fish, worms, or corn Night fishing using lights and sonar Use of live bait and scented lures
Active at dusk and night. Prefers deep, calm waters with moderate current. Best fishing time is late evening and early morning.
Average weight: 2 kg
Skin removal is tricky due to spines, make cuts carefully. Meat is tender but bony, separate carefully. Rinse and chill after gutting. Popular fishing and aquaculture species.
Fillet: Frying, baking, smoking
Back: Braising, soup
Belly: Frying, boiling
Back: Braising, soup
Belly: Frying, boiling
Fried Channel Catfish Fillet (Frying)
Crispy crust with tender meat
Crispy crust with tender meat
1. Cut fillet into portions.
2. Coat with flour and spices.
3. Fry until golden brown.
2. Coat with flour and spices.
3. Fry until golden brown.
Herb-Roasted Channel Catfish (Roasting)
Aromatic meat with herbs and lemon
Aromatic meat with herbs and lemon
1. Rub fish with salt, pepper, and herbs.
2. Roast at 180°C (350°F) for 30-40 minutes.
3. Serve with lemon and vegetables.
2. Roast at 180°C (350°F) for 30-40 minutes.
3. Serve with lemon and vegetables.
Channel Catfish Soup (Boiling)
Rich soup with vegetables and spices
Rich soup with vegetables and spices
1. Boil fish pieces until tender.
2. Add potatoes, carrots, and spices.
3. Cook until done and serve with herbs.
2. Add potatoes, carrots, and spices.
3. Cook until done and serve with herbs.
Smoked Channel Catfish (Smoking)
Rich smoky flavor
Rich smoky flavor
1. Marinate fillet in spices.
2. Smoke at low temperature for 2-3 hours.
3. Cool and serve as appetizer.
2. Smoke at low temperature for 2-3 hours.
3. Cool and serve as appetizer.