Sign Banking Form Mississippi Now

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as you've seen on our programs in the past not all Heartland farmers are working with soil and crops aquaculture is a big player in the world of food production and in American aquaculture catfish is king the whiskered critters account for nearly half of all US fish farming Jason Shoultz went to Mississippi to get a first-hand look at how the pros raised catfish by the millions well I think one of the more interesting parts of the industry is that we took a local domestic fish I mean this is a fish that's native to our areas found in all of our streams and all of our lakes and probably didn't domesticate it we cultivated a local species and that fish was already ingrained in our culture it's been almost a hundred thirty years since Mark Twain brought the pleasures of landing and eating a channel catfish to a public enraptured with Tom Sawyer and Huck Finn through the production through the processing we just made it readily accessible in its finest dining form I would say now to all the local citizens and anyone throughout the u.s. these days millions of fans of the whiskered meaty fish who don't have a hook line or lazy afternoon to catch their own depend on farms like this America's catch in itta Bena Mississippi thousands of acres of manmade ponds where millions of catfish are raised from tiny eggs to entrees in the heart of catfish country Mississippi leads America in the production of the country's fourth most popular fish the state ships 350 million pounds across the heartland every year their ancestral home in the muddy shallows of the Mississippi River help make catfish a perfect fish for farming fish farmers say there are Hardy species that can tolerate dense stocking they spawn easily when conditions are right yet they stop once they're placed in these so called grow out ponds that gives the farmer control over the whole production process the fry readily accept manufactured feed and heartily for two years or so once they're grown to one to three pounds each it's time for the net on this hot summer day it's harvest time at America's catch they'll scratch your net all the way across one end of the pond and up both sides about 50 yards or so and pull that net to one end of the pond work all of that concentration of fish into a holding net with the bottom and all on it at that point they'll tighten it up and load it with hydraulic boom trucks and scales on to a live haul truck which has aeration and so forth in the tanks and haul it to our processing plant where it will be processed today the short haul from the ponds these fish go into chilled bats the last brief stop before the fish become the products their customers are waiting for but the hundreds of thousands of pounds of catfish have another net to jump through her name is Mary so I guess it's time for flavor check how many yes and where we tasting for we tasted full uh all flavor like the musty the Bluegreen that was that taste to you tastes like catfish to me yes but I think smiles chew it up water running my mouth for a few seconds and you know spit it out like a fine wine yes sir like fine I wanted fresh is king in catfish country you won't go far in the southern states without seeing catfish on the menu it's part of the culture especially fried catfish but a nearby Indianola evelyn Troughton is kicking it up a notch as a well-known chef might say we cook it every way but fried so this is being post-reagan poached and that brings out some of the oils and it makes it even a healthier fish because you've got a little bit of the oil out and it's going to absorb every bit of the butter sauce I'm gonna give it then we'll take this throw it under the broiler and give it a really nice brown sauce that's just the way we like it look at that see that crustiness and the butter Mississippi's catfish farmers are banking on creative cuisine like Evelyn's to spread the fishes popularity in all corners of the heartland where this crop is concerned they say they have plenty more acres to grow up [Music]