Catfish

Catfish is high in Vitamin D. Farm-raised catfish contains low levels of Omega-3 fatty acids and a much higher proportion of Omega-6 fatty acids.

Catfish have been widely caught and farmed for food for hundreds of years in Africa, Asia, Europe, and North America. Judgments as to the quality and flavor vary, with some food critics considering catfish as being excellent food, others dismiss them as watery and lacking in flavor. In Europe, catfish were often viewed as a delicacy to be enjoyed on feast days and holidays. Migrants from Europe and Africa to the United States brought along this tradition, and in the United State, catfish is an extremely popular food. The most commonly eaten species in the United States are the Chanel catfish and blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on June 25, 1987, President Ronald Reagan established National catfish day to recognize "the value of farm-raised catfish."

Catfish is eaten in a variety of ways; in Europe it is often cooked in similar ways to carp, but in the United States it is typically crumbed with cornmeal and fried.

In Indonesia catfish are usually served grilled in street stalls called waru and eaten with vegetables and soy source; the dish is called Pecel Lele. Catfish can also be eaten with chili samba as Lele Penyet (minced catfish). (Lele is the Indonesia word for catfish).

 references

http://en.wikipedia.org/wiki/Catfish Friday December,12:48pm