When you choose Member’s Mark Farm Raised Catfish Fillets, Frozen, 2.5 lbs., you are choosing America’s premium farm-raised catfish. From the farm to delivery, quality inspection and flavor-testing take place at every step of the way. This attention to detail ensures a mild flavor and a light, even texture. These catfish fillets are versatile and easy to prepare. However you serve itbroiled, poached, sauted, baked, grilled or friedyou are serving the best!

Our Sustainability Commitment

We know that seafood is an important source of nutrition and income for people all over the world. That’s why we work with partners all along the supply chain to deliver affordable products in a way that is sustainable for both people and the planet. It is our commitment to create a transparent supply chain for our members, as well as to uphold high standards for sustainability so that we can do our part to help protect and preserve ocean ecosystems for future generations.

The Members Mark Brand

The Members Mark brand is a division of Sams Club and is made up of a team of trained chefs, food experts, package engineers and more. Customers can find a wide array of items that are kosher, organic, fair trade and wrapped with eco-friendly packaging. The line is constantly evolving to fit the needs of todays consumer and what they want.

Poached Catfish with Fresh Mango Salsa

Poached Catfish Ingredients:

• 2 U.S farm raised catfish fillets
• 2 1/2 cups water
• 1/2 cup dry white wine
• 1 tablespoon whole peppercorns
• 2 garlic cloves
• 1 bay leaf
• 4 to 5 sprigs of herbs: parsley, rosemary, chives, tarragon
• Salt and pepper to taste

Fresh Mango Salsa Ingredients:

• 1 cup fresh mango, diced
• 1 cup fresh pineapple, diced
• 1/2 medium red onion, finely diced
• 1/2 jalapeo, seeded and finely diced
• 1 cup canned black beans, rinsed
• 1/2 fresh lime, juiced
• 1/2 cup grape tomatoes, halved
• 1 tablespoon fresh cilantro, roughly chopped
• salt and pepper to taste

Combine all ingredients and season to taste.

Preparation:

1. Place water, wine, peppercorns, garlic, bay leaf, and herbs into saut pan; bring to rolling boil. Reduce heat to simmer.
2. Sprinkle fillets with salt and pepper.
3. Gently place catfish into liquid; cover and cook for approximately 4 to 5 minutes or until white and flaky.
4. Carefully remove catfish from poaching liquid with slotted spatula and place on serving platter. Spoon fresh mango salsa over top of fish and serve.