re: How do you get the lake taste out of catfish

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Don't get too worked up about it. This board can't identify a rat snake most of the time. OP might be talking about gaspergoo

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True. That and this board luvs em sum whooping cranes.

Even a flathead will bleed a lot more than most people would imagine if you cut the tail then hang it to skin.

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soak in milk

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This was over in 1 post.

Meat Eaters had a good episode about eating catfish they caught out the mississippi

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.