August is National Catfish Month, and Virginians have a local catch unlike the rest to celebrate with—unlocking endless culinary possibilities with far-reaching impacts.

The invasive blue catfish has become a critical foe of the Chesapeake Bay—threatening its delicate balance, diversity of wildlife and the livelihoods of those who depend on it. They prey on prized species such as striped bass, blue crab, herring, saltwater clams and oysters while lacking natural predators of their own—resulting in an exploding population that’s capable of consuming at least 60 million pounds of seafood daily.

Seafood lovers can help manage the growing population by indulging in a superior local supply. Wild Chesapeake Bay blue catfish is inspiring culinary innovation with its versatility, affordability and mild, flaky meat unlike the muddy flavor of other species.

Also gaining notoriety for its nutrient-rich profile, the blue catfish from the Chesapeake Bay boasts high omega-3 fatty acids, substantial protein, and moderate fat content—outperforming lean fish like tilapia, channel catfish and cod, according to recent data collected by the Virginia Seafood Agricultural Research and Extension Center.

Delight in the many benefits of consuming Virginia’s catch by experimenting with new recipes—like these catfish tacos and seafood gumbo.

Catfish Tacos

1 tablespoon fresh lemon or lime juice
1 tablespoon canola oil
1 tablespoon creole seasoning
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
4 6-ounce catfish fillets
4 flour or corn tortillas
lime wedges
cilantro leaves (optional)

For citrus slaw:
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
½ cup vertically sliced red onion
1 cup thinly sliced red bell pepper
1 cup diced orange selections
2 cups prepared coleslaw mix

Heat oven to 450˚.

To make the citrus slaw, mix all the ingredients in a bowl and toss them gently. Cover the bowl and transfer to the refrigerator to chill.

In a small bowl, combine lime or lemon juice, oil and dry seasonings, and mix well. Brush the mixture over both sides of the fillets.

Arrange the fillets on a baking sheet coated with cooking spray, and bake for 6 to 8 minutes on each side until the fish flakes easily with a fork.

Slice the fillets, place them on tortillas and top with the citrus slaw. Squeeze the lime over the slaw and garnish with cilantro.

—Recipe adapted from Virginia Cooperative Extension

Virginia Seafood Gumbo

1½ tablespoons cooking oil
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
2 cups beef broth
16-ounce can tomatoes or 2 cups chopped fresh tomatoes
½ teaspoon salt
½ teaspoon thyme
½ teaspoon red pepper
½ teaspoon oregano
several drops of hot sauce (optional)
12-ounce catfish fillet, skinned and cubed
1 cup okra or 10-ounce package frozen okra
cooked rice

Heat oil in large pot or Dutch oven. Add onion, green pepper and garlic, and sauté until tender.

Add broth, tomatoes and seasonings. Simmer for about 15 minutes. Add fish and okra, and cook briefly until the fish are cooked through. Serve over rice.

—Recipe adapted from the Virginia Seafood and Virginia Marine Products Board