Two of the catfish we find in the Hudson have forked tails. Both are gray or grayish brown above, fading to white below. If small black spots are scattered over the body, then the fish is a channel catfish, found mainly in fresh water. The white catfish lacks spots and ranges from fresh water into slightly salty parts of the Hudson. Most catfish that we catch are less than fifteen inches long.

Catfish and bullheads have the reputation of being able to sting. Sharp spines – one each in the dorsal fin and in the two pectoral fins – can jab one’s hand if the fish aren’t handled carefully. The barbels are harmless sensory organs, covered with taste buds that allow these fish to find food at the river’s bottom, where it is dark and eyes aren’t of much use.

Catfish are tasty and a popular catch for river anglers. However, health officials advise against eating catfish taken from the Hudson, as they tend to have high levels of toxic PCB contamination.