Blue Catfish Butterfly Cut, Frozen 600-800 g
Details
Description
Our Blue Catfish Butterfly Cut (600–800 g) is **wild-caught** in the pristine estuaries of the **Chesapeake Bay**, USA, and expertly prepared for grilling perfection. Each fish is sustainably harvested by licensed Chesapeake watermen using selective gear to protect local ecosystems. Upon landing, it’s immediately iced and transported to our facility, where skilled processors butterfly-cut the fish—splitting it open along the spine while keeping the skin and pin bones intact—to ensure uniform thickness and optimal heat distribution on the grill.
Key Attributes:
* **Origin & Sustainability:** Wild-caught under Maryland & Virginia DNR regulations; full vessel-to-table traceability.
* **Cut & Preparation:** Butterfly cut along the dorsal line; head, tail, and side fins trimmed for ease of handling; pin bones retained for moisture and authentic flavor.
* **Size & Packaging:** 600–800 g per piece; individually vacuum-sealed within hours of processing to lock in freshness.
* **Flavor & Texture:** Firm yet tender flesh with a subtle briny sweetness unique to Chesapeake Bay; the retained bones enrich juiciness and impart depth of flavor when grilled.
* **Ideal Use:** Grill directly over medium coals or on a preheated grate—its even profile takes marinades beautifully and yields a golden-crisp exterior with succulent, flaky meat.
The slime on the surface of blue catfish is a natural protective layer that helps retain moisture in the fish and protects its skin from bacterial damage. The amount of slime is closely related to the freshness of the fish; generally, fish with more slime are fresher. If the slime is less or becomes sticky, it may indicate that the fish's freshness is beginning to decline. Removing the slime is a key step in ensuring food safety and improving the taste of the fish.
Steps for Removing Slime from Blue Catfish (After Gutted):
Prepare Tools:
Prepare a fish knife, soft brush, coarse salt, and cold water.
Salt Scrubbing:
Sprinkle an appropriate amount of coarse salt on the surface of the blue catfish. Gently rub the fish body, especially the scales. The salt will help loosen the slime on the fish skin, making it easier to remove.
Brush Cleaning:
Use a soft brush to gently scrub the fish body, especially the scales and surface. You can lightly press the fish while brushing to help remove the attached slime.
Rinse with Cold Water:
Rinse the blue catfish thoroughly with cold water to ensure that all the salt and slime are completely washed off.
Check:
Check the fish surface to see if any slime remains. If there is still slime, repeat the salt and brushing process until the fish is smooth and free of slime.
Drying:
Use a clean towel or paper towel to pat the fish dry, especially the skin and scales, to ensure no moisture remains.
By following these steps, you can effectively and quickly remove the slime from blue catfish after gutting, ensuring cleanliness and better eating quality.
## 1. Salt-Crusted Grilled Whole Catfish
**Ingredients**
* 1 whole Blue Catfish (600–800 g), cleaned
* 200 g coarse sea salt
* 2 sprigs fresh rosemary (可选)
* 2 slices ginger
* 2 stalks green onion, cut into 5 cm lengths
* 2 tbsp vegetable oil
* Lemon wedges, for serving
**Preparation & Grilling**
1. Pat fish dry inside and out. Stuff cavity with ginger, green onion, and rosemary sprigs.
2. Rub skin lightly with oil. Spread half the salt in a baking tray, place fish atop, then cover completely with remaining salt, pressing gently to form a crust.
3. Preheat grill to medium (around 180 °C). Place fish (in its salt crust) on grill grates. Grill 25–30 minutes, until crust hardens and fish is cooked through.
4. Transfer to platter; crack off salt crust, wipe away excess. Serve fish whole with lemon wedges.
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## 2. Spicy Red Chili & Garlic Grilled Whole Catfish
**Ingredients**
* 1 whole Blue Catfish (600–800 g), cleaned
* 3 tbsp chopped fresh red chilies (剁椒)
* 2 tbsp minced garlic
* 1 tbsp fermented black beans, rinsed and roughly chopped
* 2 tbsp light soy sauce
* 1 tbsp Shaoxing wine
* 1 tsp sugar
* 2 tbsp vegetable oil
* Fresh cilantro, for garnish
**Preparation & Grilling**
1. Mix chilies, garlic, black beans, soy sauce, Shaoxing wine, sugar, and oil into a paste.
2. Score fish skin on both sides with 3 shallow diagonal cuts. Rub chili-garlic paste into cuts and cavity; marinate 20 minutes.
3. Preheat grill to medium-high. Lightly oil grates. Place fish directly on grill, flesh-side down first. Grill 6–7 minutes per side, basting with any remaining paste.
4. Transfer to serving platter, sprinkle with cilantro, and serve hot.
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## 3. Cantonese Steamed-Then-Grilled Catfish (先蒸后烤粤式鲶鱼)
**Ingredients**
* 1 whole Blue Catfish (600–800 g), cleaned
* 2 tbsp light soy sauce
* 1 tbsp Shaoxing wine
* 1 tsp sesame oil
* 3 slices ginger
* 2 stalks green onion, sliced thin
* 1 tbsp vegetable oil
* Optional: sliced red chili for color
**Preparation & Two-Stage Cooking**
1. Place fish on a heatproof plate. Drizzle soy sauce, Shaoxing wine, and sesame oil over fish; top with ginger slices and half the green onion.
2. Steam over boiling water for 8–10 minutes until just cooked. Carefully remove plate.
3. Preheat grill to medium. Brush fish lightly with oil. Place steamed fish skin-side down on grill; grill 3–4 minutes to crisp skin. Flip briefly if desired.
4. Transfer to platter, sprinkle with remaining green onion and red chili slices. Serve immediately.
