In a world where invasive species spell trouble in ecosystems across the world, one fish swims against the current, becoming both a problem and a tasty opportunity.
But beneath the bay’s surface lies an invader.
The invasive blue catfish, a voracious predator, jeopardizes the bay’s delicate balance and the livelihoods of those who depend on it. Introduced with good intentions decades ago to upstream fresh water, it has adapted and crept into the bay in pursuit of prey.
These blue giants grow into relentless hunters, feeding in the water column on prized species such as striped bass, blue crab and herring. They recently shifted their diet to prey also on saltwater clams and oysters — the same species that people love to eat and fishers depend on for their livelihoods.
The blue catfish – which can reach mammoth sizes of up to 65 inches and over 100 pounds – are native to the Mississippi River and Louisiana drainage systems, including rivers such as the Missouri, Ohio, Tennessee, and Arkansas. Lacking natural predators in Virginia and around the bay, the population has exploded, threatening ecosystems and livelihoods alike.
Michael Schwarz, director of the Virginia Seafood Agricultural Research and Extension Center (AREC), shared just how staggering the presence and impact of blue catfish are in the bay.
“Current estimates for blue catfish in the Chesapeake Bay currently range from 700 million pounds to as high as one billion pounds,” Schwarz said. “Even at the lower 700 million-pound estimate, blue catfish are capable of consuming up to an estimated 60 million pounds of seafood from the Chesapeake Bay every day, competing with watermen for the delicious blue crabs, clams, oysters, rockfish and the like we all treasure.”
Amidst this challenge lies a unique opportunity — and a delicious one.
Schwarz believes culinary innovation and environmental conservation could provide an unexpected recipe to help control this invasive species. He and his team of researchers and Virginia Cooperative Extension specialists are working with other research institutions, government agencies, and private industry stakeholders to overcome hurdles to establish processing capacity to support the burgeoning market.
Through the Eat More Fish program, the Virginia Seafood AREC also educates consumers on how seafood lovers can help manage the growing blue catfish population from the dinner table.
Registration is now open for Eat More Fish: The Blue Catfish Edition, a free Extension program. This three-session webinar series will feature seafood industry professionals, researchers, food safety specialists, and experienced cooks who will share their tips and perspectives on blue catfish. Registering provides access to live webinar sessions on Sept. 11, 18, and 25 as well as program recordings and resources to safely and deliciously prepare blue catfish at home.
“Given their diet, wild Chesapeake Bay blue catfish maintain a superior fillet quality and flavor, which has been grabbing the attention of regional fish mongers and chefs,” Schwarz said. “Its diet also supports a rich nutritional profile, particularly high in healthy fatty acids such as DHA/EPA, and omega-3s.”
Schwarz is seeing more chefs, restaurants, and seafood lovers embrace the attributes and nutritional profile of blue catfish. With mild, white, flaky meat, wild Chesapeake Bay blue catfish offers endless possibilities for delicious dishes — a taste distinct from the muddy flavor often associated with its namesake.
Wanted breaded or fried, blue catfish delights diners and chefs alike. But it’s not just about taste.
Harvested sustainably by local fishers, blue catfish can provide ample seafood supply while supporting local economies. Stringent inspection protocols ensure food safety so consumers can expect a quality product from water to table.
Chef Winslow “Win” Goodier is always trying to source and use local ingredients, especially when they’re of good quality.
“Unlike some fish species that can overpower dishes with their strong flavors, wild Chesapeake Bay blue catfish stands out for its versatility, affordability, and its mild, white flesh that harmonizes well with other flavors,” said Goodier, executive chef and culinary director of Nuttall’s Store in Gloucester. “As an added perk, promoting and cooking with it can help curb its negative impact on the bay.”
In Goodier’s experience, the response to this ingredient has been overwhelmingly positive with increasing consumer interest. Both Goodier and Schwarz encourage people to inquire about blue catfish at markets and restaurants to help signal rising interest and demand.
“At a recent cooking demonstration I did featuring blue catfish, attendees were surprised by its pleasant flavor in contrast to the expected muddy taste often associated with some species of catfish. Many expressed interest in enjoying it again in the future,” Goodier said.
Keri Rouse and Max Esterhuizen for Virginia Tech
