Celebrate National Catfish Day at TEXAZ Grill
National Catfish Day was designated by President Ronald Reagan in 1987. It is a national observance of the US celebrating the value of farm-raised catfish. In 1986 catfish comprised the third highest volume of finned fish in the United States. Ninety-nine percent of all catfish are farm bred.
The catfish available today, fresh or frozen, are products of state-of-the-art methods of aquaculture. This statement accompanied President Reagan’s House Joint Resolution submitted on June 25th, 1987. The national holiday has survived and if you are keen on celebrating, TEXAZ Grill has a deal with you in mind.
On National Catfish Day, TEXAZ Grill will be offering an all-you-can-eat catfish special for only $14.95. TEXAZ Grill owner and chef Steve Freidkin finds this specialty holds true to his Dallas roots.
Want a little diversity in your catfish? You’re in luck as they will be serving it up two ways. For a true TEXAZ treat you can have it breaded in buttermilk biscuit crumbs and then fried until golden brown. Perhaps you would prefer your catfish dusted with seasoned flour and then grilled until fork-tender. Either way, your catfish will come with tartar sauce, lemon and crispy TEXAZ fries.
No matter which way you prefer your catfish, this special will be available all day, 11am until 10pm on June 25th. The National Catfish Day special is limited to one order per guest. Sharing, to-go orders and doggy bags are not allowed with this special.
Looking for some interesting catfish facts?
- Farm raised catfish are taught to eat feed pellets that float on top of the water. Wild catfish are bottom feeders.
- One catfish can lay up to 4,000 eggs a year per pound of body weight.
- The catfish has over 27,000 taste buds.
- When catfish reach 4 inches long they are “fingerlings” since they are about the size of an index finger.
- Catfish is not the 5th most popular fish in America.
- Catfish is available all year round.
TEXAZ Grill| 6003 N. 16th St. in Phoenix. You can call 602.248.7827 for more information.
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© Taryn Jeffries 2016
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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