As we drive through Mississippi, I am curious to know the purpose of the ponds that I see on the side of the road. Row after row after row of them.
It turns out that they are catfish ponds, and farm-raised catfish is the largest aqua-culture industry in the U.S with an annual sales value of more than $450 million.
Commercial production began in Mississippi in 1965 and it has led the catfish industry ever since. Each year the state produces over half of all the farm-raised Catfish in the U.S, about 350 million pounds grown in only 100,000 pond water acres.
Channel catfish, which are ideally suited to a pond environment, quickly became the standard species for commercial use. These fish are hardy, tolerate dense stocking, and thrive in a wide range of environmental conditions. They are easily spawned under proper conditions, yet will not spawn when placed in the grow-out ponds, which gives the farmer control over the production process. Fish newly hatched from the egg, called fry, readily accept manufactured feed and continue to eat feed until they are harvested at a weight of one to three pounds. The catfish’s most important asset is its good taste which drives the demand for this healthy food. The white channel catfish flesh is firm with a mild flavor allowing it to be prepared and seasoned in many ways, such as fried, steamed, grilled, or baked.
Before catfish were commercially grown in ponds, Mississippians supplied their kitchens and their fish-fry events by either catching their own catfish in nearby rivers or buying catfish from fishmongers or commercial fishermen. Restaurants serving catfish have always been popular in Mississippi. At times, commercial catfish fishermen could not supply enough wild-caught river catfish and pond-raised catfish began to fill the need. Over time the consistent quality and quantity of pond-raised catfish produced by farmers was preferred over the commercial fisherman’s wild-caught river catfish.
A great evolution in catfish processing occurred in the 1980s when hand filleting of catfish became automated. The result was an enormous increase in the amount of catfish fillets that could be processed in a day. Around the same time, service companies began developing special harvesting boats, nets, and gear while other companies developed electric or tractor-powered paddle-wheel aerators.
If there is one thing that Mike and I both love to eat, it is well cooked Catfish! To date, Uncle Larry’s restaurant in Chattanooga, Tennessee is our gold standard. We went in search of Catfish for lunch yesterday, it was OK but not up to Uncle Larry’s standard!
Photos to follow as the internet is horribly slow!










