Tweaked Posted May 14, 2015 Share Posted May 14, 2015 Washingtonian on the rising demand for Blue Catfish, a fish species invasive to the Chesapeake Bay but gaining popularity at area restaurants and supermarkets. 1 Link to comment Share on other sites More sharing options...
Ilaine Posted May 14, 2015 Share Posted May 14, 2015 This article may explain why I have been disappointed in catfish ever since I moved away from Louisiana. I must have grown up eating blue catfish. Anybody seen them for sale around here? Preferably near Fairfax. Link to comment Share on other sites More sharing options...
Tweaked Posted May 14, 2015 Author Share Posted May 14, 2015 The article mentions that area Whole Foods have been stocking it, so probably your best place to start. Link to comment Share on other sites More sharing options...
Ilaine Posted May 14, 2015 Share Posted May 14, 2015 I am not generally pleased with Whole Food fish, but will look there. 1 Link to comment Share on other sites More sharing options...
Mark Dedrick Posted May 14, 2015 Share Posted May 14, 2015 District Fishwife carries it regularly, and uses it in several of her prepared food items as well. 1 Link to comment Share on other sites More sharing options...
bookluvingbabe Posted May 27, 2015 Share Posted May 27, 2015 MOM's is carrying it. I thought it had surprisingly good flavor. Link to comment Share on other sites More sharing options...
Beto Posted June 21, 2015 Share Posted June 21, 2015 Blue cat has a great flavor, not muddy at all since it's not a bottom-feeder like other catfish species. Link to comment Share on other sites More sharing options...
Barbara Posted June 22, 2015 Share Posted June 22, 2015 For some reason, my local Harris Teeter has been contracting with local fishermen for stuff to be ordered in advance. A couple of weeks ago, it was day boat scallops (which were the best scallops I've ever bought from a market) and last week it was Blue Catfish (for a mere $5.99/lb.). I'm going to pick up 5 lbs. on Thursday and found a guy in MD (on the intertubes) who "blackens" them in his restaurant. I've got his recipe and the grits to go with them and will report back on a later date. 1 Link to comment Share on other sites More sharing options...
cheezepowder Posted June 23, 2015 Share Posted June 23, 2015 The current lounge menu for Fuego Cocina in Clarendon lists Chesapeake blue catfish as the ingredient in its fish fryday dish ($10 but only $5 during happy hour). 1 Link to comment Share on other sites More sharing options...
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