{"id":18338,"date":"2019-08-13T06:41:11","date_gmt":"2019-08-13T11:41:11","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18338"},"modified":"2019-08-13T06:41:11","modified_gmt":"2019-08-13T11:41:11","slug":"food-safety-for-national-catfish-month","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/food-safety-for-national-catfish-month\/","title":{"rendered":"Catfish Month – Seafood Safety Tips"},"content":{"rendered":"

Thinking of catfish for dinner? Catfish, as with any seafood, requires certain safe handling to reducing the risk of foodborne illness.
\nLikewise, all seafood should be cooked to an internal temperature of 145\u00baF – or appear opaque and separate easily with a fork when done.<\/p>\n

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National Catfish Month & The Catfish Institute (TCI)<\/h3>\n

Since 1984, August was designated National Catfish Month<\/a> to celebrate and appreciate the delicious, easy to cook, high in protein, versatile fish.
\nThe Catfish Institute (TCI)<\/a>, the Jackson-based marketing arm of the U.S. Farm-Raised Catfish industry, works throughout the year to promote the awareness and consumption of America\u2019s largest aquaculture product.
\nU.S. farm-raised catfish is consistently high quality and, unlike ocean-caught fish, is available all-year long at a price unaffected by external environmental conditions.
\nNinety-four percent of all U.S. Farm-Raised Catfish is raised in Alabama, Arkansas, Louisiana and Mississippi. The U.S. Farm-Raised Catfish industry in these four states employs employs nearly than 10,000 people and contributes more than $4 billion to each state\u2019s economy.<\/p>\n

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