**Maryland Schools Serve Blue Catfish to Tackle Invasive Species and Provide Nutritious Meals**
:max_bytes(150000):strip_icc():format(jpeg)/catfish-sandwich-school-lunch-2-102726-ef247201ed4348b58555b935440b0ae3.jpg)
In an innovative approach, schools in Caroline County, Maryland, have started serving Chesapeake blue catfish sandwiches as part of their lunch menus. This initiative not only introduces students to a healthy protein source but also addresses the growing problem of an invasive species threatening the delicate ecosystem of the Chesapeake Bay.
The blue catfish, which was introduced to the Chesapeake Bay in the 1970s for recreational fishing, has quickly become a problematic invasive species. According to the University of Maryland Extension, this fish contributes to the decline of biodiversity and the deterioration of water quality in the Bay. It poses a significant threat to native species, such as blue crabs and white perch, with reports indicating that the blue catfish is capable of consuming a wide range of species. Beth Brewster, supervisor of food services for Caroline County Public Schools, described the fish as “a little bay monster,” noting its potential to grow up to 100 pounds and live for 20 years.
Recognising the environmental issues posed by the blue catfish, Brewster turned to the Maryland Department of Agriculture around eight years ago. The department encouraged her to develop a recipe for the fish, emphasising its culinary qualities. This led to the creation of a unique fish cake that resembles the popular crab cake, tailored for school menus under the Farm to School programme. “If anyone could develop a creative solution to combat the invasive blue catfish problem, it’s Beth,” remarked Karen Fedor, the department’s administrator for farm and food programmes.
After a hiatus due to the COVID-19 pandemic, Brewster resumed collaboration with a local processor to ensure that the blue catfish patty met USDA meal standards. Students in the Caroline County schools can now enjoy the fish in different formats, served every other week as either fish cakes or fish and chips. Anecdotes from parents indicate that the initiative has been well-received; one mother shared her son’s excitement upon learning about the catfish offering, while a young student described eating the fish as an experience that took him “to the heavens.”
Brewster aims to foster an appreciation for seafood among the students, pointing out its nutritional benefits. She articulated the dual benefit of this programme: “It’s a win-win from all angles. Students are enthusiastic about eating blue catfish, while more children gain access to a tasty, nutritious protein, and we contribute to the removal of invasive blue catfish from the Bay.”
To further engage students hesitant about trying fish, the school system works with Bay2Tray, an organisation dedicated to boosting the availability of local seafood in schools. Brewster expressed hope that awareness of blue catfish as a healthy and affordable option would grow nationally, thereby establishing a broader market for it.
From an economic perspective, the programme provides benefits beyond just student nutrition. By incorporating blue catfish into school meals, Brewster supports local watermen and processors, offering them an alternative revenue stream. Tilghman Island Seafood, which collaborates closely with the schools to produce the fish cakes, has reported an increase in catfish processing from what initially began as a reaction to slow crabbing seasons. Nick Hargrove, president of the company, remarked on the juxtaposition of food insecurity with the abundance of protein available, stating, “It just kind of pissed me off that many children are going to bed hungry while we have this protein source.”
Caroline County Public Schools offers free breakfast and lunch to all students, making these nutritious meals accessible. In partnership with the Maryland Department of Agriculture, efforts have been made to place blue catfish in local food pantries during the pandemic, bolstering food resiliency. Currently, Hargrove’s company processes over three million pounds of blue catfish annually, underscoring the fishery’s potential to provide jobs while protecting native species.
Although blue catfish are not yet as widely recognised as Maryland staples like crabs and oysters, the fish is gaining popularity. Hargrove aims to expand production, noting that there is a staggering one billion pounds of catfish in the Bay. As school districts like Caroline County embrace this novel approach, the hope is that they will not only improve student health but also help restore ecological balance in the Chesapeake Bay.