This extension publication presents results from a consumer sensory evaluation study conducted at Virginia Tech, in which 67 untrained consumers assessed wild-caught Chesapeake Bay blue catfish. Skinless fillets were steamed without seasoning to evaluate natural flavor attributes. Participants rated the fish favorably, with an average overall liking score near 6 (like slightly) on a 9-point hedonic scale, indicating moderate to good acceptance. Consumers who gave the highest scores described the fish as having crisp, smooth, and tender texture with creamy, buttery, and sweet flavor notes. The Chesapeake Bay brackish water environment contributed to distinctive sensory characteristics, though some consumers noted subtle astringent or pungent notes manageable through proper harvest timing and post-harvest handling. Based on these findings, the publication recommends preparation methods emphasizing surface texture (e.g., breading, pan-frying), rapid chilling and cold chain maintenance after harvest, and marketing strategies highlighting wild-caught status, regional authenticity, and environmental stewardship. The results provide a science-based foundation for developing Chesapeake Bay blue catfish as a commercially viable, premium seafood product that simultaneously supports invasive species management and Virginia's seafood economy.