RIGHT MUCH
Crab Spiced
Kippered Blue Catfish
If you know, you know J.O. These whole smoked filets are seasoned with a generous dose of this iconic Chesapeake spice. Just a little heat and all the flavor. Eat it straight up, or use it as an ingredient. Mix it into salads, spreads, or dips. Great with fresh corn and tomatoes or a plate of johnny cakes. Packed as individual fillets in vacuum-sealed bags. Ten fillets per case.
INGREDIENTS
Wild-Caught Chesapeake Blue Catfish Fillet (Fish),Dark Brown Sugar, Sea Salt, Spice (Mustard Seed, Celery Seed, Paprika, Spices), 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 100, Total Fat 2.5g (3% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 770mg (33% DV), Total Carbohydrate 4g (1% DV), Dietary Fiber 0g (0% DV), Total Sugars 4g (Includes 4g Added Sugars, 8% DV), Protein 16g, Vitamin D 11.6mcg (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), Celery Seed, Paprika, may contain bones. Manufactured in a facility which also processes shellfish.
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.
The “Kitty” Cake
An original take inspired by traditional Maryland “coddies,” aka a fried fish cake made with mashed potatoes and salted cod. The cod is long gone, so let’s get working on the blue cats.
Ingredients
- 1 lb. Right Much fillets, finely chopped
- 1 lb. white potatoes, peeled, boiled ’til
tender, and riced - ½ small white onion, finely diced
- 2 eggs, beaten
- 1 1/2 c. fine breadcrumbs for dredging
- 2 Tbsp. butter for frying
Method
In a medium bowl, mix the fish, potato, onion, and eggs. Refrigerate for at least an hour. Using your hands, shape mixture into 4- or 5-oz. cakes. Gently roll them in breadcrumbs to coat all sides. Add a cast-iron pan to your stovetop over medium heat. Add butter until melted. Fry the cakes until golden brown and warmed through, about 4 to 5 minutes per side. Serve with yellow mustard and Saltine crackers.
Ingredients
- 1 lb. Right Much catfish, flaked into bite-size pieces
- 1 egg, beaten, plus 1 egg yolk
- ½ c. Duke’s Mayonnaise
- 1 lemon, juice and zest
- ¼ c. panko breadcrumbs
Method
In a medium bowl, mix the eggs,
mayonnaise, lemon zest and juice together. Fold in fish and add breadcrumbs
until completely incorporated. Refrigerate for at least an hour. Preheat oven
to 375 degrees. Using your hands, shape mixture into 4- or 5-oz. cakes. Place
on a baking sheet and bake for 20 minutes. Serve with tartar sauce.
