National Catfish Month is an annual designation observed in August.
Around the country, catfish finds its way onto menus and dinner tables providing tasty, tasty healthy meals, breakfast, lunch and dinner!
Farm-raised catfish not only provide improved opportunities for employment, but the tender white meat is flavorful and abundant. These filets make for wonderful conversations while sharing time-honored recipes and around the dinner table enjoying the feast!
HISTORY
National Catfish Month has been observed since 1988 in recognition of both the industry surrounding the fish, but it’s also dedicated to the versatile and sustainable food that catfish has become.
On July 18, National Caviar Day recognizes a seafood delicacy with roe on toast. The day also raises awareness about the survival of the sturgeon.
In simple terms, caviar is Sturgeon fish eggs. There are several species of Sturgeon fish. As a result, the caviar produced varies in colors depending on the species. Caviar is full of protein and vitamins making the delicacy a healthy meal.
The United States led distribution at 600 tons per year until around 1900. However, due to the over-harvesting of Sturgeon fish for the caviar, the U.S. banned harvesting for a time to protect the sturgeon fish from becoming extinct. The population has never recovered sufficiently since the ban, resulting in caviar’s continued status as a luxury item. Since then, harvesting, import, and export are restricted.
However, since sturgeon don’t reach maturity until they are between 6-25 years old, depending on the breed, establishing a farm takes time. Once they reach maturity, aquaculture needed to perfect methods for spawning. According to the North American Sturgeon and Paddlefish Society, by 2012 there were 21 sturgeon farms in the U.S. and Canada.
The day serves both as an awareness of the food source and a celebration of a delicacy.
Learn more about the ancient sturgeon and the many species. While you’re exploring the vast history of the amazing fish, enjoy some fair trade caviar and post on social media using #NationalCaviarDay.
National Catfish Day is observed each year on June 25. In the United States, this national observance celebrates the value of farm-raised catfish.
A diverse group of ray-finned fish, catfish are named for their prominent barbels, which resemble cat whiskers.
Catfish are nocturnal.
They don’t have scales.
Catfish are a good source of Vitamin D.
In the United States, the most commonly eaten species are the channel catfish and the blue catfish.
A favorite dish of many Americans, this fine finned fish can be prepared many different ways. A traditional preparation method in the United States is to coat it with cornmeal and fry it.
In 1986, catfish comprised the third highest volume of finned fish consumed in the United States.
HISTORY
President Ronald Reagan designated June 25 as National Catfish Day in 1987 by Presidential Proclamation after Congress called for the day to be established by Joint Resolution 178.
Each year on May 10th, National Shrimp Day recognizes America’s favorite seafood. Americans eat more shrimp than any other seafood, and this is the day to celebrate this delicious seafood.
We use the word “prawn” loosely to describe any large shrimp, sometimes known as “jumbo shrimp.” Some countries use the word “prawn” exclusively for all shrimp.
Preparing the shrimp for consumption usually involves removing the head, shell, tail, and “sand vein.” There are many ways to cook shrimp. Standard methods of preparation include baking, boiling, broiling, sauteing, frying, and grilling. Cooking time is delicate for shrimp, and they are at their best when not overcooked.
A healthy food, shrimp, is low in calories and high in omega-3, calcium, iodine, and protein levels. Shrimp is also known to be considered good for the circulatory system.
Popular North America Shrimp Dishes:
Seafood Gumbo: A stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly-flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables. Cooks categorize Gumbo by the type of thickener used: okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.
Shrimp Cocktail: The Golden Gate served shrimp cocktails before any other restaurant. Their menu listed shrimp cocktails for .50 cents in 1959. It is now a Las Vegas cliché. Called the “Original Shrimp Cocktail” on the menu, it is a favorite among tourists and the locals. The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce.
Shrimp DeJonghe: A specialty of Chicago, it is a casserole of the whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. Restaurants often serve it as an appetizer or a main course. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.
Shrimp Scampi: This dish has its own day on April 29, and it is cooked in butter, garlic, lemon juice, and white wine.
Shrimp and other shellfish are among the most common food allergens.
Celebrate this fantastic food day by making your favorite shrimp dish. Need some ideas? As Bubba Blue from the movie Forest Gump would say, “Shrimp cocktail, shrimp scampi, fried shrimp, broiled shrimp, spicy shrimp…” Be sure to share your favorite shrimp dish using #NationalShrimpDay.
National Shrimp Scampi Day on April 29th gives us a tasty way to celebrate. On this day, we honor the delicious dish of shrimp cooked with butter, garlic, lemon juice, and white wine.
Scampi is a culinary term for small lobster known as Nephrops (also known as langoustine or Dublin Bay Prawns) and which is completely unrelated to this day.
The day is wholly dedicated to the buttery, garlicky, lemony, and wine-sauced preparation of shrimp. Prepare the dish using fresh or frozen shrimp. When serving the dish, add a side of noodle or rice, steamed vegetables, and crusty bread or rolls. Shrimp scampi pairs well with white wine. Since the dish is light, a rich dessert of cheesecake or crème brûlée rounds out the meal.
As the days heat up, serve up a dish that tastes like the sun. Pick out some peal-and-eat shrimp for a simple meal or go all out with side dishes and serve a feast.
Use #NationalShrimpScampiDay to post on social media.
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