The Catfish Institute named a southeast Arkansas resident among three 2025 U.S. Catfish Farmers of the Year.
Bill Dunklin, who grew up in Pine Bluff, was named the Arkansas Farmer of the Year. Jimbo Hall is the Alabama Farmer of the Year. And Brad Phillips is the Mississippi Farmer of the Year.
“As we wrap up National Catfish Month, we are proud to introduce our 2025 U.S. Catfish Farmers of the Year,” according to a news release. “These gentlemen and their families are committed to making sure you get the best, healthiest fish available every time you see the U.S. Farm-Raised seal.”
Farmers of the Year are chosen annually from a large field of catfish producers in the U.S. Farm-Raised Catfish industry.
“Although it is a difficult task to select just one farmer from each of the top three catfish-producing states, those who are selected embody the spirit of the American farmer. All have made significant contributions to the U.S. Farm-Raised Catfish industry,” according to the release.
Independent reporting for Pine Bluff & Jefferson County since 1879.
A sixth-generation Arkansan, Dunklin grew up in Pine Bluff and started his own farm in Dumas in 1978.
“Though it was tough starting out, he learned from neighbors and mentors and built a thriving operation that now produces rice, soybeans, corn and over two million pounds of catfish annually,” according to the release.
Dunklin is a graduate of Ouachita Baptist University and the University of Arkansas, and has served on numerous agricultural boards. He’s also a father of four and grandfather to seven. When he’s not farming, he gives back to his community and industry through volunteerism.
“We salute our 2025 Farmers of the Year! Their hard work and unwavering commitment to quality elevate our industry and ensure you get the very best fish available,” according to the release. “Every year, the Catfish Institute (TCI) utilizes these individuals in various advertising campaigns. Each farmer is an important part of promoting U.S. Farm-Raised Catfish and raising public awareness of the quality and benefits of eating U.S. Farm-Raised Catfish.”
Roger Barlow is president of the Catfish Institute.
“We want to provide a connection between the farm-raised catfish that people know and love and the hundreds of family farms that dot the Southern United States where these fish are grown,” Barlow said. “The Catfish Farmers of the Year are the face of the American farmer producing an American product for the American consumer.”
DUNKLIN’S RECIPE
In announcing the awards, the program also published recipes from the farmers.
CATFISH BOUILLABAISSE
2 ½ pounds U.S. Farm-Raised catfish fillets
4 teaspoons salt
¾ teaspoon cayenne
3 cups chopped onions
2 cups chopped bell peppers
1 cup chopped celery
¼ cup chopped garlic
1 stick butter
4 cups tomatoes chopped, peeled and seeded or 4 cans chopped can tomatoes
6 bay leaves
1 pound medium shrimp, peeled and deveined
½ cup dry white wine
1 teaspoon Montreal steak seasoning
¼ cup chopped parsley
Preheat the oven to 375 F. Place the garlic on a square of aluminum foil. Sprinkle with salt and drizzle with 1/2 teaspoon of olive oil. Gather the corners of the foil together and seal. Roast for 30 minutes. Remove the garlic from the skin.
Blend garlic and egg in a food processor for 10 seconds. Add lemon juice. With the motor running, slowly add remaining 1/2 cup olive oil. The mixture will be thick. Add parsley, salt and cayenne and pulse 3 to 4 times to blend. Store up to 24 hours in the refrigerator.
Season catfish with 2 teaspoons of salt, 1/4 teaspoon of cayenne and 1 teaspoon Montreal steak seasoning. Combine onions, bell peppers, celery and garlic in a bowl and season with remaining 2 teaspoons salt and remaining 1/2 teaspoon cayenne.
Melt butter in a large cast-iron Dutch oven over medium heat. Stir in one-third of the mixed vegetables to the butter to coat. Spread vegetables evenly on the bottom of the pot. Place 1/3 of tomatoes and 2 bay leaves on vegetables. Place 1/3 of the catfish on top of the vegetable and tomato mixture. Continue to layer then scatter shrimp on top. Add wine, then cover and reduce the heat to medium-low. Cook for 1 hour without removing the lid. Remove the bay leaves.
Serve in large soup bowls and garnish with parsley. Drizzle 1 tablespoon of the rouille in each bowl. Serve immediately.