For Catfish we have terms and definitions in 3 topics. The topics are Aquaculture, Fish, Poultry and Meats and Food.

Catfish (Aquaculture)

Any of numerous scale-free, chiefly freshwater, bottom-living fishes of Eurasia and North America characteristically having whisker-like projections extending from the mouth. It is a food fish of the southern United States, farmed extensively in Mississippi. The omnivorous fish have been bred to require minimal amounts of fishmeal and fish oil.

Catfish (Fish, Poultry and Meats)

This fish is firm, low in fat, and has a mild flavor. Most catfish are fresh water varieties, but there is a salt water variety that called the "hogfish." The channel catfish is considered the best for eating.

Catfish (Food)

Catfish is an American river fish that is mostly cultivated. This freshwater fish was named for its distinctive appearance, having 6 whisker-like feelers that extend up to 24 inches from its mouth. This has become a popular fish because of its reasonable cost, mild flavor and small number of bones. Its firm flesh lends itself to a variety of cooking methods to include broiling, baking and frying.

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