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Wild Catfish As recently as the 1970’s, Americans?particularly Southerners?ate only wild catfish from both salt and fresh waters. The proliferation of farm raised catfish and their promotion led most Americans to believe that the farm-raised product was cleaner and therefore better. Today there are only a small handful of wild catfishermen left.  Many of these fishermen still use the traditional hoop nets, a style that was taught to the Cajuns by the American Indians of the region. The Wild catfish is buttery and has a creamy texture.  Its flavor and consistency make wild catfish superior in taste to farm raised catfish. To read more, follow this link: http://www.slowfoodusa.org/index.php/programs/ark_product_detail/wild_catfish

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