National Catfish Day is a national observance of
the United States celebrating "the value of farm
raised catfish." The day was designated as June
25, 1987, by President Ronald Reagan, who issued
the Presidential Proclamation after the U.S. Congress
called for the day to be established in House Joint
Resolution 178.

The text of the Proclamation:

Proclamation 5672 — National Catfish Day, 1987
June 25, 1987 By the President of the United States
of America

A Proclamation

More and more Americans are discovering a uniquely
American food delicacy — farm-raised catfish. In
1986, catfish comprised the third highest volume of
finned fish consumed in the United States.

Ninety-nine percent of all these catfish were farm
raised. Between 1975 and 1985, production of farm
raised catfish increased by 1200 percent. Most
observers expect that production will continue to
increase in 1987.

Production costs of catfish farming, which have
averaged only 65 cents per pound over the past 8
years, have resulted in a stable income for growers
and an economical food product for consumers. The
accompanying growth of the catfish processing
industry also has created thousands of permanent
jobs.

Farm-raised catfish have come a long way from their
bottom-feeding ancestors. The catfish that are
available today, fresh or frozen in markets nationwide,
are products of state-of-the-art methods of aquaculture.

They thrive in clean freshwater ponds on many American
farms, where they are surface-fed soybean meal, corn,
fish meal, vitamins, and minerals. Farm-raised catfish
not only furnish American consumers with a tasty
delicacy but also provide a nutritious, low-calorie
source of protein that is also low in cholesterol.

In recognition of the value of farm-raised catfish,
the Congress, by House Joint Resolution 178, has
designated June 25, 1987, as "National Catfish Day"
and authorized and requested the President to issue
a proclamation in its observance.

Now, Therefore, I, Ronald Reagan, President of the
United States of America, do hereby proclaim June
25, 1987, as National Catfish Day. I call upon the
people of the United States to observe this day with
appropriate ceremonies and activities.

In Witness Whereof, I have hereunto set my hand this
twenty-fifth day of June, in the year of our Lord
nineteen hundred and eighty-seven, and of the
Independence of the United States of America the
two hundred and eleventh.

Ronald Reagan

Pity the farm raised ones taste like greasy water. Give me a wild one any day.

Man, you can not beat the spicy grilled catfish that crackerbarrel cooks. Will take farm raised catfish anytime over the rest.

my favorite is a channel cat.

for some reason just love the taste.
nothing with it either.

I like it fried!

what about yourself! type of fish and
style of cooking!?

wow amazing. No one eats catfish!

nice, catch and release boys!

Hey I'll bite. I like to take a small chnl or blue under 20in fresh same-day to the grill. I simply sprinkle Zatarain's Blackened Seasoning right onto it there on the grill, nothing else. Be sure not to overcook and its all good around twice a month...jfo

Whole or fillets? How well do they hold up on the grill? Usually I just deep fry my fillets, but I did do them once in a fish basket on the grill and they were ok. Probably needed a better seasoning than just salt, pepper, and garlic.

I do love deep fried ones, especially fillets from blues in the 20-28" length. Channels are ok, but I have gotten some "off" tasting ones in the past, even after cutting off all the red and yellow meat. And, as I mentioned before, I don't care for farm raised, most leave a lot of the underskin fat on the fillet and they just don't have the taste or texture of a wild one.

A squirt of unflavored PAM (before you light the grill) either onto the grate or a tinfoil with holes in it is all I use. I do fillets and I don't go over around 20in...the filet is usually 10-11 inches long. Main thing is not to overcook. The blackened seasoning is all I add, nothing else. The ease is part of the appeal...jfo

never grilled mine before. I will have to try
that!

As for cat I love channels if the meat is
right like you said!, but have you had
a flathead. (OMG), amazing taste to me! that is!

Here is my limits on size

Channel anything they never get big enough!, lol!
Blues: nothing bigger then 25
Flatheads: Nothing bigger than 40

now, when I have plenty of food at home
I practice catch and release.

but most of the time I don't these harsh
days! money never seem to keep any!,

I like the Flathead any way you cook it. Fried, baked, or grilled. A good way to bake them is to fillet salt and pepper dip into melted butter roll in crushed goldfish crackers and Parmesan cheese. Then put into baking dish and bake at 500 covered for 10min then uncover for 5to10min. Very good. Channel 2nd blue 3rd.

this evening I fried up some fillets
over the grill.

salt, pepper and some caujin red stuff. lol!
it was recommended by a friend!

well I love it!

excellent taste.
spicy but not hot spicy!

I think I got my share of PCB's, lol!
I ate 9 fillets mostly blues. 4-9 pound
range.

it was something else!

I got a qustion for you all!
anyone ever had catfish stew
and what way was it made?

did you use blues, or channels or
even flats.

Catfish Jumbalaya with shrimp is the ****.They should make this a HOLiDAY tight lines to all 1bigblue