Frequently Asked Questions
As the food sacs are depleted, the tiny U.S. Farm-Raised Catfish begin to swim and are moved to special ponds where they grow into fingerlings. When the fingerlings are about 4- to 6-inches long (the size of an index finger), they are placed in man-made ponds filled with fresh water pumped from underground wells.
After 18 months to two years, or when the U.S. Farm-Raised Catfish reach about 10 pounds each, they are harvested with seines (large weighted nets) and loading baskets, then taken to processing plants in aerated tank trucks.
Once the U.S. Farm-Raised Catfish reach the plants, the entire production process takes less than 30 minutes, making top-quality, U.S. Farm-Raised Catfish among the freshest fish available. The catfish is cleaned, processed, and placed on ice or frozen to a temperature of 40 degrees below zero using an individually quick-frozen (IQF) method that preserves the taste and quality of the fish. U.S. Farm-Raised Catfish is then sold as whole fish, steaks, fillets, strips, and nuggets, as well as marinated and prebreaded or precooked in frozen dinners.