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Night of the Living Catfish
DanaM:
Thats how I used to clean bullheads wayne, nail em to a post and peel em with pliers. Bullheads have pink flesh like a trout.
The channels we tried were 8-10 lbers and like I siad they tasted like mud :P Now a perch or walleye ya can't go wrong with.
Like I siad ifin I catch an cats this year I will try them again, they should spawn in May some time around here.
Hillbilly:
Easiest way to clean a catfish is to just fillet it. Never understood people going to the trouble of nailing a fish to a tree, pulling its skin off with pliers, etc. Just fillet it, skin the fillets, cut off the belly meat, and you're done- doesn't take long at all. You can fillet a smaller cat in a couple minutes at most. Dana, channel cats here are delicious, as good as walleye and perch (and I love walleye and perch.) Never ate a bad catfish including big ones unless it was one that came from the store. Get all the skin off of them, as it sometimes has a muddy taste.
servicebeary:
i too have seen some muddy tasting cats, and I fillet just like you said. They were out of Lake tecumpsuh (bad spelling) on a naval base in Virginia beach VA. The water was a little brackish I think, (since it met the bay a mile or so away) and it had a mud bottom. Big cats, gar, snapping turtles and tons of eels that would chew off all your bait really fast. I guess we only ate one cat out of there it tasted so muddy. Of coarse back then I might not have cut off the belly fat...? who knows
mullet:
I've had some muddy tasting ones, also. Usually during the rainey season, and then Largemouth Bass and Bluegills taste muddy, too. And I'm like hillbilly, I fillet catfish. Must be a Southern thing ;D.
stickbender:
I like to hold them and eat the meat off the bones. I fillet some, but prefer them whole without the heads. Just the way I ate them when I was a kid. Eat the fried tails, and fins. Same with pan fish. I have had Specs that tasted muddy. Like Eddie said, depends on the water quality, at the time you catch them. Just put a little more Cajun seasoning, on them, and fry them up a little more crispy...... ::) Used to be a little restaurant, down south of me on 441, west of Boca or Ft. Lauderdale, and on Friday nights, they would have all you could eat, catfish, from Lake Okeechobee. Oh man, talk about good, and gluttony :o......I sure miss those days.
They would bring out a platter of those golden fried catfish, and you just started salivating They were not filleted, but whole without the head. That is generally the way you get them in the restaurants, but those are usually farm raised, and not much flavor to them.
Wayne
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