FLAT CALM BULK

Simply Cured
Kippered Blue Catfish

This product is made for those using our Simply Cured Kippered Blue Catfish as an ingredient. We make this using collar and tail sections of medium sized catfish. It’s a bit meatier and has more substance than our individual fillets. It can be diced or chopped in a food processor for salads, spreads or dips. Packed in one pound, vacuum sealed bags, five pounds to the case.

INGREDIENTS

Wild-Caught Chesapeake Blue Catfish Fillet (Fish), Dark Brown Sugar, Sea Salt, Natural Wood Smoke.
FULLY COOKED, READY TO EAT

Keep refrigerated or frozen
Thaw under refrigeration
NUTRITION FACTS

Servings per container: about 2.

Serving size: (100g), Amount per serving: Calories 110, Total Fat 2.5g (3% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 780mg (34% DV), Total Carbohydrate 4g (1% DV), Dietary Fiber 0g (0% DV),
Total Sugars 4g (Includes 4g Added Sugars, 8% DV), Protein 16g, Vitamin D 11.8mcg (60% DV), Calcium 20mg (2% DV), Iron 0.3mg (2% DV), Potassium 340mg (8% DV).

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
ALLERGENS

Contains Catfish (Fish) may contain bones. Manufactured in a facility which also processes shellfish.
WHERE TO BUY

Currently unavailable to purchase online.

If you have questions about purchasing our products for your restaurant or retail market, please get in touch with us here.

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Dennis’s South Carolina Style Fish Dip

One of two fish dips in our regular rotations, served cold and devoured quickly.

Ingredients

  • 1 lb. Flat Calm fillets, finely chopped
  • 2 8-oz. packets cream cheese, room temperature
  • 4 celery stalks
  • 1 small red onion, quartered
  • 2 medium carrots, peeled, cut into 1-inch pieces
  • ½ c. fresh dill, chopped
  • ¼-½ c. pickle juice from hot pickled eggs
  • ½ tsp. smoked hot paprika

Method

Add all vegetables and dill to a food processor and pulse until chopped. (Not too fine—you want it crunchy, not mush.) Remove from food processor and add to a small mixing bowl. Pulse fish in food processor until finely chopped. In a medium bowl, add fish and mix with cream cheese. Add pickle juice and stir until incorporated. Add vegetables and stir until incorporated. Season or garnish with the paprika. Serve with Ritz crackers.

Hot Kippered Catfish Dip

The other fish dip in our regular rotation. Our version, inspired by Libby Woolever’s Crab Dip. A Chesapeake Bay staple, served warm.

Ingredients

  • 1 lb. Flat Calm fillets, finely chopped
  • 1 c. Duke’s mayonnaise
  • 1 Tbsp. dry English mustard
  • 1 Tbsp. Henderson’s relish or Worcestershire
    sauce
  • 1 tsp. garlic powder
  • 1 tsp. J.O. Spice #1 seafood seasoning
  • 4 oz. good, sharp, white cheddar cheese (like
    Dubliner), grated
  • 2 Tbsp. dried onion flakes or grated fresh onion
  • 2 tsp. Aanoriko (aka dried seaweed flakes)
  • ½ c. panko breadcrumbs or Ritz cracker crumbs
  • 1 tsp. smoked hot paprika (like La Chinata)
  • 2 Tbsp. unsalted butter, chopped

Method

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine mayonnaise, mustard, relish, garlic powder, and J.O. Spice. Using a fork or whisky, combine until smooth. Add fish, cheese, onion, and seaweed flakes. Gently fold until incorporated. Spread mixture evenly into a buttered cast-iron pan. Top with panko or Ritz crumbs. Sprinkle with smoked paprika. Sprinkle with butter. Bake about 30 minutes, until edges are bubbly and golden. Serve warm with a spoon—not a knife!—to spread on toasted baguette.