Delacata: The Filet Mignon of Catfish

By admin
January 14, 2014

Ask a Mississippian, or someone from almost anywhere for that matter, what food they most associate with the state, and chances are the answer will be catfish. That’s because U.S. farm-raised catfish grown in Mississippi is some of the best in the world, and it is not only delicious and accessible, but it is an excellent source of protein, polyunsaturated fat and omega-3 fatty acids.

Many people enjoy the flavor of catfish, but it offers a variety of health benefits as well. Including the nutritious fish in your diet helps you meet your protein needs and boosts your intake of vitamins and healthy fats and fatty acids. Consider catfish regularly in your meal planning. LIVESTRONG.COM

Can catfish get any better?

Now the U.S. farm-raised catfish industry has developed a premium seafood offering, that could be called the filet mignon of catfish – Delacata® style catfish fillets. Delacata® is a special cut of Grade A catfish (Ictalurus Punctatus) that is far from the traditional catfish fillet. The mild flavor and thick, meaty flake of Delacata® is similar to some other premium seafood selections, but at a price that is significantly less.

Well-Being spoke to Katy Simmons Prosser, who is charge of Marketing and Brand Development for Simmons Farm Raised Catfish of Yazoo City, Mississippi, about the Delacata® product Simmons has been marketing for two years.

“Delacata® is not a different species of catfish – the secret is in the special cut and the hand trimming,” notes Prosser. “We take our premium catfish and create a prime cut, all lean fillet that is comparable in quality and texture to redfish, grouper, or halibut, but that is produced using sustainable methods. Our Mississippi customers, and customers from around the country, can feel good about serving this healthy, U.S. farm-raised product, that just happens to be enormously versatile and delicious.”

Only premium fish are harvested for Delacata® and they are then deep-skinned and hand-trimmed to ensure that all fat is removed, leaving only a fantastic, incredibly consistent prime cut of fish. The thick fillets are perfect for grilling, sautéing or broiling and resist curling or shrinking under intense heat. In fact, they work well with almost any cooking method. Delacata’s mildly sweet flavor is well complemented by sauces, marinades or herb rubs, making it the perfect catch of the day, every day. And, Delacata® is always in season, so you can make it your go to selection any time of year.

Look for the U.S. Farm-Raised Catfish Label Make sure you buy only U.S. farm-raised catfish – catfish that is produced under safe, environmentally sound and sustainable conditions; catfish that is inspected and held to the highest standards; and catfish that will taste great every time.

For information about where you can find Delacata® and other farm-raised catfish products, visit and

Delacata® Recipes Your Family Will Love

For a heart healthy diet, add Delacata to your weekly menu and enjoy rave reviews from family and friends.

Alder-Smoked Delacata with Rosemary


1 alder plank

1 7- to 9-ounce Delacata fillet

1 tbsp canola oil

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

4 to 5 fresh rosemary stems


1. Soak plank in water for at least one hour. 2. Preheat grill. Drizzle fillet with oil; then sprinkle with garlic, salt and pepper. 3. Place soaked plank on grill and close lid for 3 minutes. Open grill and turn the plank over. Place rosemary stems on the center of plank, and place seasoned fillet over the stems. 4. Close lid and cook for 10 minutes, or until done.

Mrs. Sybil’s Catfish Baked with Cheese


6 Simmons Delacata Style Catfish Fillets

1 cup freshly grated Parmesan cheese

1/2 cup all-purpose flour

1 teaspoon paprika

1 egg, lightly beaten

1 tablespoon milk

1/2 cup melted butter

1/4 cup sliced almonds

freshly ground pepper to taste

salt to taste, if desired


1. Preheat the oven to 350 degrees. 2. Wipe the catfish dry. 3. Blend together the cheese, flour, salt, pepper and paprika. 4. Combine the egg and milk in a flat dish. 5. Dip the fillets in the egg mixture and then coat with the cheese mixture. Arrange the fillets in one layer in a lightly buttered baking dish and pour the butter over fish. Sprinkle with the almonds. Place in the oven and bake 25-30 minutes.

Mrs. Sybil Arant’s recipe for Catfish baked with cheese was featured by Craig Claiborne in his New York Times column in 1981. Mrs. Sybil and Craig Claiborne hail from the same Mississippi Delta hometown of Sunflower, Mississippi.

Grilled Citrus Delacata with Heirloom Tomato Salad


1 7- to 9-ounce Delacata fillet

1 tbsp canola oil

1 garlic clove, minced

1/2 lemon, zested

Kosher salt

Freshly ground black pepper


1. Preheat grill. 2. Drizzle Delacata with canola oil; sprinkle with remaining ingredients, coating all sides. Set aside while preparing tomato salad. 3. Whisk together vinegar, olive oil, thyme, garlic, salt and pepper. Add tomatoes and orzo; toss to coat. 4. Place fillet on a hot, oiled grill, presentation-side down. Cook 3 to 4 minutes. Turn and cook 3 to 4 more minutes or until done. Serve with Heirloom Tomato Salad on the side.

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