Catfish

CATFISH

Amelius nebulosus

VIDEO

DESCRIPTION:

Catfish are an introduced pest here in New Zealand.  Originally from North America, the brown, bullheaded catfish, is confined to Lake Taupo where it was introduced as a game fish.  It now competes with trout for food and is considered a pest.

The catfish is a "stout fish with a thick body and ventrally flattened head. The back is moderately arched and there is a distinct hump behind the head. Four pairs of barbels are present around the mouth, with a single long one at each corner of the mouth, a pair in front of the eyes on the snout, and two pairs beneath the chin. The skin is thick and leathery with a layer of mucuous. Scales are absent. Colouration is a dark brown to greenish olive on the back, with slightly paler sides. The underside of the head and lower jaw are a buttery yellow colour, which pales to a creamy white or pale grey on the belly". (McDowall 1990)

While considered a good table fish elsewhere, spoilt kiwis probably wouldn't eat them but look at the bottom of the page for a Cajun Catfish & Crawdad Jumbalaya recipe

MoF Regulations:

Catfish are a pest so kill 'em all

FEEDING HABITS & HABITAT:

Only found in Lake Taupo, the catfish lives primarily on the native freshwater crayfish as well as snails, small insects etc.

HUNTING TECHNIQUES

Catfish are extremely easy prey and will sit there and let you shoot them.

CAJUN CATFISH & CRAWDAD JUMBALAYA

Ingredients:

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter or margarine
10 ounces diced tomatoes and green chilies, undrained
1 cup sliced fresh mushrooms
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound catfish fillets, cubed
6 Crawdad tails
Hot cooked rice
Sliced green onions

Directions:
In a saucepan over medium-high heat, saute' onion, celery, green pepper, and garlic in butter until tender, about ten minutes. Add tomatoes, mushrooms, cayenne, and salt. Bring to a boil. Add catfish. Reduce heat; cover and simmer until the fish flakes easily with a fork, about ten minutes.

Serve over hot cooked rice and top with green onions.