Grant Greenlights Blue Catfish Initiatives to Dine Away the Invasive Species

In partnership with: Virginia Department of Agriculture and Consumer Services

The blue catfish, though native to the Mississippi River basin, has become an invasive species in various waterways, including the Chesapeake Bay, causing ecological and economic concerns.

Blue catfish were introduced outside their native range in the 1970s for recreational fishing.

“When they were introduced, it was believed blue catfish would stay confined to freshwater rivers, but, tolerating brackish water, they migrated throughout every single tributary of the Chesapeake Bay,” says Kyle Rowley, Skrimp Shack chief operating officer.

Blue catfish consume various native sea life, including blue crabs, clams, shad and striped bass. This opportunist diet has resulted in significant biodiversity loss in the Chesapeake Bay, as well as costly consequences for the fishing industry. But there is a solution.

“The best way to control this invasive fish is to eat it,” Rowley says.

With 18 locations, this counter-serve restaurant is trying to make eating blue catfish top of mind with Virginians to help eliminate the invasive species.

That’s why, collaborating with seafood processor Sea Farms Inc., Skrimp Shack added several blue catfish dishes to its menu. Rowley says customers are realizing that blue catfish is flaky with a light, slightly sweet flavor. His favorite dish is the Blue Catfish Samwich, a huge portion of fish on a sandwich with tartar and hot sauce.

Chris Sopko, Sea Farms vice president of operations, is likewise focused on combating the stigma of catfish being an unappealing, muddy species. Rather, Sopko describes blue catfish as delicious, high-quality fish.

See more: Virginia Aquaculture Leaders Take Measures to Keep the State’s Industry Robust

Turning the Tides

To help address the substantial impact, Virginia Governor Glenn Youngkin authorized the Blue Catfish Processing, Flash Freezing and Infrastructure Grant Program. Based in Hudgins, Sea Farms received $250,000 through the inaugural funding.

“Funding allows Sea Farms to modernize equipment and storage space for flash freezing, thus extending the shelf life of blue catfish,” Sopko says.

The improved machinery and technology mean blue catfish can be preserved almost immediately after harvest, allowing for improved management of inventory as well as more opportunities for shipping and distribution.

Rowley is optimistic about the grant’s impact on his family’s business. With freshly frozen filets, Skrimp Shack can place one order per week versus multiple, saving money on distribution.

“Additionally, I can balance my thawing to accurately reflect demand for that single day instead of having product in our coolers for three to four days,” Rowley says. “We can sell fish that was thawed just hours before. This will drastically improve the experience and consistency for customers.”

Visit skrimpshack.com or seafarmsva.com to learn more. Amory Seafood of Hampton was recently announced as the recipient of the second round of grant funding.

Fun Fish Facts

• Silvery-blue in color with a white belly, blue catfish have a flat dorsal fin and deeply forked tail.
• Blue catfish have four pairs of black whisker-like barbels around their mouths and smooth skin that lacks scales.
• Blue catfish usually grow to be less than 2 feet long but can grow to be 5 feet long and weigh more than 100 pounds.
• Sea Farms Inc., a family-owned business, has been in operation since 1986.
• Skrimp Shack has 18 locations, with 15 in Virginia and three in North Carolina.
• Skrimp Shack also has two food trucks, one in Hampton Roads and one in northern Virginia.