{"id":18338,"date":"2019-08-13T06:41:11","date_gmt":"2019-08-13T11:41:11","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18338"},"modified":"2020-03-06T17:26:57","modified_gmt":"2020-03-06T23:26:57","slug":"food-safety-for-national-catfish-month","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/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.<\/p>\n

Likewise, 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.<\/p>\n

The 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.<\/p>\n

U.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.<\/p>\n

Ninety-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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