Freshwater Catfish (photo by drrj, courtesy of morguefile.com)

Whether blackened with a Cajun spice mix or breaded and fried to a golden brown, America’s southern freshwater catfish is an indelible part of the country’s food heritage and culture.

There is a similar white fish that is imported from Asia that is not currently subject to the same food safety standards as American catfish. In the past such fish from China has been banned by the FDA because of widespread contamination and dangerous chemical residues. It is possible that the last time you had catfish at a restaurant you were served the Asian white fish, marketed under the name catfish.

Our friends at Food & Water Watch have informed us that:

Last summer, when Congress passed the Farm Bill, it included a measure that created a new inspection program specifically for catfish at USDA. The department under Secretary Vilsack is working right now to design that new inspection program, and we hear that they are under pressure from China, Vietnam, and seafood importers to let some imported catfish escape the reach of this new program.

There is an ongoing debate as to which fish can truly be called catfish, but we believe that any fidh marketed under the name catfish should be subjected to the same high standards as American catfish.

If you’d like to make your opinion on this issue known to Secretary Vilsack of the USDA you can go to: Food & Water Watch