The words to an old Hank Williams Jr. song sings of the simple life of a country boy, being able to survive by using what nature offers. The catfish has long been a part of that lifestyle and has helped many families make a living doing something they love, fishing.

The Catfish Institute is spreading the word as to the quality and value of nationally farm-raised catfish.

“August is National U.S. Farm-Raised Catfish Month, and it's a great opportunity to enjoy the many delicious preparations of this versatile, all-American fish,” says Roger Barlow, president of The Catfish Institute (TCI). “Long-regarded as a Southern staple, U.S. farm-raised catfish is now being embraced across the country not only because of its health benefits, quality assurance and environmental safety, but also because it is American-grown and widely available.”

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The institute reports on its Web site, catfishinstitute.com, that the month of August was designated National Catfish Month in the late 1980s to honor the hard work and innovations of U.S. catfish farmers.  It reports that the majority of U.S. farm-raised catfish is produced on family-owned farms in the states of Louisiana, Mississippi, Alabama and Arkansas, many of whom are second- or third-generation farmers.

Pearly Knatt, seafood department manager at Super 1 Foods, said the catfish her store sells is only the U.S. farm-raised type.

“The catfish fillets are probably the best selling item in the seafood market,” Knatt said. “We have it all kinds of way, fillets, whole, catfish nuggets and even catfish steaks.”

Buddy Boudreaux, owner of BiLo Supermarket, said his store carries only the USA farm-raised catfish. The store features a variety of seafood with the catfish being one of the more popular types of seafood.

Holly Lasher, with Little River Inn restaurant, said they use only USA catfish in the recipes they offer to customers.

“The catfish dishes are some of the most popular we have,” Lasher said.

Local fishermen set out catfish lines and can catch the big ones. Jamie Granger of Loreauville said he works on the catch-and-release philosophy when fishing for catfish.

“I don’t catch them with my hands like some people think,” Granger said. “I catch them either on a catfish line or with a fishing pole and then I release it into the hot grease.”

The popular fish can be prepared in so many different ways and methods of cooking. Grilling on the barbecue, blackened in a hot skillet or just plain Southern-fried, catfish is one of crowd-pleasing dishes you can make.