Catfish of North America

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Catfish of North America

Date Added: December 26, 2009 03:06:19 AM

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Category: Recreational Fishing: Fish Species

Article The channel catfish is the most abundant of the North American catfish species. They usually weigh 2-4 lbs, occasionally reaching weights of 40 pounds or more. Channel catfish are easily distinguished from other species, except blue catfish, by their deeply forked tail fin. They are olive-brown to slate-blue on the back and sides, with silvery-white on the belly. Channel cats can be caught using a variety of natural and prepared baits including crickets, nightcrawlers, minnows, shad, crawfish, frogs, sunfish, suckers and "stinkbaits".

Blue catfish are the largest American catfish. They grow faster and live longer than channel catfish. Blue catfish grow to over 55 inches long and can weigh over than 100 pounds, living 20-25 years. Adult blue catfish have stout bodies with prominently humped back in front of the dorsal fin. They have deeply forked tails similar to channel catfish, but lack spots and have a large straight edged anal fin. The back and upper sides are blue to slate gray, and the lower sides and belly are white. Blue catfish are primarily large-river fish, occurring in main channels, tributaries, and impoundments of major river systems. When fishing for trophy catfish anglers use live baits including bluegill, perch, large shiners or other bait fish.

White catfish are another American species. White catfish are bluish-gray with white undersides, broad head, large mouth, stout build and moderately forked tail. Their white chin barbells distinguish it from other species of catfish. White catfish occasionally reach lengths up to 24 inches and weigh 6 pounds but a typical fish is around 12-14 inches. White catfish are found in fresh and brackish waterways of the Atlantic Coast from New York to Florida, including the Chesapeake Bay and its system of rivers, creeks and streams.

Several species of bullhead catfish live throughout North America, with 3 species being well known. They are similar in appearance, but easy to distinguish from non-bullhead species due to their squared tail and stocky build. Black bullhead have dark chin barbels and lack mottled markings on their sides. Brown bullhead have mottled sides and light margins on their fins. The common yellow bullhead are distinguished from other species of bullhead by their yellow or off-white chin barbels.

Depending on the region, bullheads may be referred by a variety of common names including bullhead catfish, bullheads, mud cats, pollywogs, pollies, river catfish, horn pout and others. Black, Brown and Yellow bullhead catfish prefer slow moving or still waterways but will tolerate a variety of habitats, including muddy water and low oxygen levels. They rely primarily on sense of smell to find food which consists of almost anything, alive or dead.

Bullhead catfish can be caught with the same techniques that are commonly used for other catfish. They are easily enticed with worms, hellgrammites, stink baits or cut baits fished on the bottom. they make excellent table fare and are a good choice for anglers that enjoy simple relaxing fishing for edible fish.

Several species of catfish are sometimes caught by "noodling". Noodling is done by wading in water and inserting a hand down into holes under mud banks, rocks, or inside of hollow logs. Using bare hands as bait, the noodler wiggles their fingers in the hole in hopes that they find a large catfish. If the noodler is lucky, a monster catfish will strike and attempt to swallow their hand. The noodler then must pull the fish out onto land or onto a waiting boat without being pulled under water.

Beer Battered Catfish

1 lb. catfish fillets
1/2 cup flour or seafood breader mix
1 egg (beaten)
1 bottle beer
1 small onion (minced)
1 cup vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

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