Scientific American

“Since virtually all catfish…purchased from grocery stores are farm-raised, consumers should continue to enjoy these products and benefit from their nutritional value.”

“A study published in Food Science indicates that farm-raised fish are safe. Over a three-year period, Charles Santerre of Purdue University tested metal levels in catfish, trout and crawfish grown in aquaculture facilities across the southern U.S. Levels of mercury measured on average 40 to 100 times lower than the one-part-per-million limit set by the FDA.”

The Audubon Society

“(farmed catfish) are increasingly popular with seafood lovers and can be a smart alternative.”

The Economist

“(fish farming) promises a blue revolution in this century to match the green revolution of the last.”

“Aquaculture has one important advantage over open-access fisheries: it can be more easily governed�the same cannot be said of the open seas, where nations compete furiously for a dwindling supply of wild fish.”

“If the past history of agriculture is any guide, aquaculture will surely find a way to meet the world�s demand for fish.”

Maclean’s

“Eat guilt-free. Abundant, well-managed with low bycatch, farmed freshwater catfish”

“decades of huge-scale over-fishing have taken a startling toll on the oceans.”

“If you’re determined to eat with a clean conscience, look for catfish at the supermarket or your local eatery.”

The Monterey Bay Aquarium

“Long a specialty of the Deep South, catfish has become one of America’s most popular seafoods. Catfish can eat soybean and wheat pellets, reducing the demand on ocean fish used in fish feed. Catfish farmers raise their fish in closed freshwater ponds. By carefully controlling the ponds, water quality, these farms can put catfish in the frying pan while protecting the environment.”

Country Guide

“Worldwide, aquaculture is growing by leaps and bounds. As a source of animal protein for humans, farmed fish are moving right up there with cattle, pigs and chickens.”