Main Discussion Area > Cooking Forum
I've gotta ask
Hillbilly:
I will eat and enjoy most kinds of fish, such as gar and others that many folks won't, but I just can't like carp. Too strong of a fishy taste for me, and a soft texture. There are way too many good eating fish in America to be eatin' carp.
Hillbilly:
--- Quote from: JoJoDapyro on July 11, 2014, 08:59:01 am ---Dave, I have had the same experience with Venison, Duck, Goose, Moose, pretty much you name it, and people will say they hate it and yet eat 2 servings. Channel Catfish is another that you have to fib on what they are eating. I can't say as I blame them, If you want me to try something new, just tell me to eat it. Then tell me what it is after.
Do you have any special details for grilling? Thanks for all the replies.
--- End quote ---
Catfish? Really? I don't think I've ever met anybody in my life who didn't love fried channel cats?
JW_Halverson:
--- Quote from: Hillbilly on July 12, 2014, 03:32:41 pm ---
--- Quote from: JoJoDapyro on July 11, 2014, 08:59:01 am ---Dave, I have had the same experience with Venison, Duck, Goose, Moose, pretty much you name it, and people will say they hate it and yet eat 2 servings. Channel Catfish is another that you have to fib on what they are eating. I can't say as I blame them, If you want me to try something new, just tell me to eat it. Then tell me what it is after.
Do you have any special details for grilling? Thanks for all the replies.
--- End quote ---
Catfish? Really? I don't think I've ever met anybody in my life who didn't love fried channel cats?
--- End quote ---
I have had so much soft, mushy, flaccid, greasy, muddy, crap-toast catfish that for years I thought of them as trash fish. I worked in aquaculture and was fed some of the "best" farm raised cats cooked by Michelin starred chefs and frankly I think the plate it was served on was better. I have been served fresh caught from Mississippi and Louisiana and Tennessee and it was all the same. Tasted like the mud the cat swam over.
Then I tasted the cats out of the coldwater gates below Lake Sakakawea in North Dakota. Those Missouri River cats live in cold water all their lives, they live in heavy current and are bull-strong and razorback-ornery. Three pounds of that on the end of a line is like hooking into a15 lbs of fresh sea-run steelhead, just without the jumps! And when filleted, the meat is paper white, firm, and nicely flavored.
Just leaves me scratching my head why so much catfish being served is all but inedible???
lebhuntfish:
I personally love catfish! I only eat what I catch and almost never from a restaurant. Most of the cats I catch are in lake pom de teere in Missouri. We jug fish, trout line, and pole fish. All of our fish are purged in fresh water until the water runs clear for 24 hours.
We fill a stock tank with fresh water and put our days catch in it. The stock tank is on a bit of an incline so the water will run over the edge on one side. We put our fish in and leave the hose running slowly so that it just skims over the down hill edge. The first day the water is almost dark brown and after about 4 or 5 day's the water is crystal clear and about 75 degrees the night before we clean them we put about 50lbs of ice in the water and turn the hose off. We clean them first thing in the morning. Most of the time we will have about 30 plus fish when we do this. If we only have a few we don't do the ice thing. The fish taste awesome and the meat is white and stiff and cooks up really fluffy. A lot of work but it's well worth it. Patrick
JoJoDapyro:
I agree on the farm raised cats tasting like crap. I had never bought farm raised, I only caught them. I did buy farm raised a few times, and all of them tasted like crap.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version