Additional Information for Whole Catfish
Whole catfish refers to the entire fish, including the head, body, and tail, that has not been processed or filleted. It is a type of fish commonly found in freshwater environments and is popular in many cuisines around the world.
In the supply class Meat, Poultry, and Fish, whole catfish falls under the category of fish. This class includes various types of fish, such as salmon, trout, tilapia, and catfish, which are used as a source of protein in culinary preparations.
Within the supply group Subsistence, whole catfish is considered a staple food item that provides sustenance and nutrition. It is often used in traditional dishes, especially in regions where catfish is abundant and readily available.
When preparing whole catfish, it can be cooked in various ways, such as grilling, baking, frying, or steaming. It is important to ensure that the fish is properly cleaned and scaled before cooking to remove any impurities.
Whole catfish is known for its firm and flavorful flesh, making it a versatile ingredient in many recipes. It can be served as a main course, used in soups or stews, or even used to make fish tacos or sandwiches.
Overall, whole catfish is a popular choice in the Meat, Poultry, and Fish supply class, providing a delicious and nutritious option for those looking to incorporate fish into their meals.
Related Item Names for INC 42398 Whole Catfish
NATO Stock Numbers with Item Name 42398 Whole Catfish Page 1 of 1
- CODE OF FEDERAL REGULATIONS 50
- RNCC: 3 | RNVC: 1 | DAC: 3