Many people think Ocean Catfish is just like freshwater catfish. NO!NO!NO! They are nothing alike - and taste nothing alike. Ocean Catfish is also sometimes called Wolf Fish. The Ocean Catfish comes from the frigid North Atlantic Ocean.

 

We've carried Icelandic Ocean Catfish for over 32 year.  It is the BEST Period!  And don't settle for the off-name brands.  Icelandic Ocean Catfish is flash frozen on board ship immediately after the catch! Many people, myself include, believe Icelandic Ocean Catfish tastes better than Orange Roughy.

A 5 lb. box of boneless, skinless fillets is only $26.95.
There are 6 fillets per box.  This item is only available in store at Jackson Frozen Food Locker, 400 South High, Jackson, MO.

We also carry Icelandic Ocean Perch.  They are a small step down in quality than the Ocean Catfish, but still a great catch any day!  A 5 lb. box of Icelandic Ocean Perch - boneless, skinless fillets is only $24.99.

How To Prepare Icelandic Ocean Catfish and Ocean Perch

Broiled: (Our Favorite)

Thaw fillets enough to separate.  Sprinkle with salt and pepper.  Place fillets on a pre-heated greased pan about 2 inches from the heat and brush with melted butter or margarine.  Broil 5 to 8 minutes.  Baste and turn carefully.  Brush other side with butter or margarine and broil an additional 5 to 8 minutes.

 

Baked:

Thaw fillets enough to separate.  Add salt to milk and mix.  Dip fillets into milk and roll in crumbs; place in a well greased baking pan.  Pour melted butter or margarine over fillets.  Bake in very hot oven 500 degrees F for 10 minutes.

Boiled:

Thaw frozen fish fillets enough to separate and cut in pieces 2-3 inches long.  Bring water to boiling point and add salt.  Add fish and bring to a boil again.  Boil gently for 3 minutes.  Serve with melted butter.

Pan Fried:

Thaw fillets enough to separate.  sprinkle with salt and pepper.  Beat an egg slightly and blend with 1 tablespoon milk.  Dip fillet in the egg, roll in bread crumbs.  Fry fillets at moderate heat in about 1/8 inch butter or margarine and 1 tablespoon vegetable oil.  Drain on absorbent paper.

Saturday, October 04, 2008 12:43 PM