How do you get the lake taste out of catfish

soak in milk

Cut out all bloodline and fat when you clean them even if you aren't going out eat them right away and want to freeze them


Once you get a piece of fat or bloodline, it will turn you on catfish.

I have never encountered that.

I notice more of an off taste in pond raised than wild caught. The cats we catch out of the Landmass river taste clean as can be..

Eat smaller cat fish and trim all yellow off the meat.

Catch them at Albertsons.

I am surprised to hear that about channel cats. The ones in lakes don't typically get big enough ( >10 lbs) where I thought this would be a problem.I thought it was more of a blue cat.

As said already on here... hang em up by the lip after you lop the tail off. Thoroughly bleed them for an hour. If you're pulling the skin off, trim off all the "red" areas beneath the skin. If filleting the skin off, same thing- fillet the red stuff off. Rinse thoroughly the fillets, then soak overnight in the fridge in a bowl of cold water deep enough to fully submerge the fillets. I use 2-3 tbsp of sea salt in my water bowl(s).

Unfortunately, those "still water" fish often get quite a thick fat layer, as opposed to moving water cats having typically cleaner and less fatty meat. I fish for trophy flatheads, and I've CPR'd some 30 pounders that came from lakes because there's so much waste meat that I've grown to prefer river flattys as table fare.