Fish

Loin

Catfish fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows moist mild white fillets with takes frying and blackening particularly well. Loin pieces are the thickest premium band. Skin may be left on for crisping or removed for delicate poaching. Pan-fry, grill, bake, or steam until just opaque; overcooking dries lean fish quickly. Season simply with salt, citrus, herbs, or butter sauce. Check for remaining pin bones before service.