ANNAPOLIS, Md. — Some of the Chesapeake Bay’s top chefs will face off on May 3, 2025, at the inaugural Chesapeake Catfish Cookoff, transforming the invasive blue catfish into gourmet dishes to promote sustainable eating. Held from 12 p.m. to 4 p.m. at the Annapolis Maritime Museum’s Park Campus pavilion on Back Creek, the event aims to reframe the ecological threat of blue catfish as a culinary opportunity while educating the public about its impact on the Bay.
The competing chefs include Maryland Chef of the Year Zack Mills of True Chesapeake in Baltimore, James Beard winner Jeremiah Langhorne of The Dabney in Washington, D.C., Kyle Bailey of D.C.’s Salt Line restaurants, Scott Harrison of Boatyard Bar & Grill in Eastport, and Matthew Lego of Leo in Annapolis. They will craft innovative blue catfish dishes, judged by a panel featuring Bay photographer Jay Fleming, chef John Shields, known for sustainable Chesapeake cuisine, and Maryland Secretary of Agriculture Kevin Atticks, who has championed the commercial market for blue catfish.
Attendees will sample the chefs’ creations alongside fresh oysters and Southern sides like mac ‘n cheese and coleslaw. The event also includes educational components, such as a trotline demonstration for catching blue catfish, a talk by a veteran Chesapeake waterman, and a cooking demonstration by Shields. These activities highlight the need to control the invasive species, which threatens the Bay’s ecosystem by preying on native species like blue crabs and striped bass, according to the Chesapeake Bay Program.
Blue catfish, introduced to Virginia’s James River in the 1970s, have spread across the Chesapeake watershed, growing to over 100 pounds and disrupting food chains. The Maryland Department of Natural Resources notes that their abundance, particularly from February to May, has made them a target for watermen and charter captains, especially as striped bass fishing faces stricter regulations. The cookoff aligns with peak blue catfish season, when supply is highest.
The event, conceived by Annapolis Maritime Museum President/CEO Alice Estrada and board member Jay Fleming, seeks to reshape perceptions of blue catfish. “Catfish are a great fish but there is a common misconception that they are a muddy bottom feeder—this is definitely not the case for blue cats,” Fleming said. “All of the chefs that are participating are serving blue cats in their restaurants.” Fleming, a licensed commercial fisherman, has promoted blue catfish to chefs, emphasizing its culinary potential.
Chef Matthew Lego, who features blue catfish year-round at Leo, praised its versatility. “It’s got such a great mild flavor that it takes well to basically any direction of seasoning,” he said. “It’s firm enough to grill, but also delicate enough to poach in a flavorful poaching liquid.” He also addressed misconceptions, stating, “There is nothing muddy or dirty about these fish.”
Held at 7300 Edgewood Road, the cookoff will feature live music, signature cocktails, and free boat rides on Back Creek, connecting attendees to the Bay’s waterways. Tickets, priced at $55, are expected to sell out quickly, with proceeds supporting the museum’s mission to preserve Chesapeake maritime heritage. Tickets can be purchased at www.amaritime.org.
The event underscores the growing market for blue catfish, which remains underdeveloped in the region. “The market for blue catfish is still developing in this region and we need to keep the ball rolling,” Fleming said. “The average consumer can make a difference by making a choice that is sustainable: eating invasive species.” Lego added, “The list of incredible restaurants competing in this highlights just how delicious catfish is. I hope that the dishes folks see at this event spark curiosity to seek out more catfish dishes in the future, or even trying to cook it themselves when they see it in the grocery store.”
The cookoff reflects broader efforts to manage invasive species, as seen in Maryland’s Invasive Species Strategic Plan, which encourages harvesting blue catfish to protect native ecosystems. By turning an ecological challenge into a culinary celebration, the event aims to inspire sustainable choices while showcasing the Bay’s culinary talent.
