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Posted on 3/18/13 at 10:00 pm to Kcrad
+1 to the cold water comments. I've eaten plenty of mudcat caught in February and March. After that they're pretty much trash though.
Posted on 3/18/13 at 11:08 pm to Tino
quote:We call them Polywogs.
What is the real name of a mudcat?
Posted on 3/19/13 at 6:53 am to Kcrad
I love them.
Posted on 3/19/13 at 7:00 am to Monticello
I don't know why they taste bad out there.
here in Florida it's 1 of the best catfish you can eat.
here in Florida it's 1 of the best catfish you can eat.
Posted on 3/19/13 at 8:16 am to gorillacoco
quote:
i'll bet $20 that if you did a blind taste test non of these posters up on their high horse could tell the difference between fried pieces of different catfish.
I've eaten catfish once or twice a week for the past 30 yrs. I'll take that bet.
Posted on 3/19/13 at 8:59 am to tenfoe
I've eaten blue or channel cats that tasted like shite. It's all in where you catch them from. A Toledo Bend or D'Arbonne cat fish is some of the best eating cat fish you can get but I don't care nothing for the ones that come out of the river.
Posted on 3/19/13 at 9:02 am to offshoretrash
quote:
I've eaten blue or channel cats that tasted like shite.
This happens once the water warms up in the summer. I wouldn't be cought dead eating them at that time of the year.
Mudcats, about the same as wild turkey breast. Trash!
Posted on 3/19/13 at 9:10 am to fishfighter
When I was a kid we would deliver a five gallon buckey of them things one a week to an ancient fellar named Clem. He lived down the road. We caught them on trotlines/YoYos. We asked him how he cooked them and he told us he would "Scalds dem bassards" So maybe if you "scalds" them..
I will stick with the flatheads.
I will stick with the flatheads.
Posted on 3/19/13 at 10:01 am to mcpotiger
Of course they are good to eat...cut all yellow fat off and soak the fillets in a 9:1 ICE water to white vinegar soak...this removes all traces of blood and will firm up the meat (turning it light light pink to white like any other fillet) Most people I know then use this in a courtboullion and its good. Yellow Bullhead (Mudcat) stands up well to this type of cooking. We've fried them in the past prepared the same way and I've only met ONE person in my life who could tell the difference along side Blues or Channel prepared the exact same way....Cheers
Posted on 3/19/13 at 10:06 am to offshoretrash
IMO cats from a lake get fatty and have a musty taste to them whereas a cat from a river seems leaner with a better taste
Posted on 3/19/13 at 10:28 am to dpark
quote:
IMO cats from a lake get fatty and have a musty taste to them whereas a cat from a river seems leaner with a better taste
You have got to cut the fat off the top of the back of a pond/lake catfish or they will have a bad taste. Also, go ahead and throw the belly pieces away.
As for mudcats, I ate them as a kid when we caught them out of Caney Creek. I bet I could tell the difference, no problem.
Also, catfish seasoned and cooked by someone that knows what they are doing can rival any other fish.
Posted on 3/19/13 at 10:35 am to dpark
quote:
cats from a lake get fatty and have a musty taste t
Catfish from flowing lake like Toledo or D'arbonne don't have that fat. A lake like Caney they do and taste like mud. Catfish that I have caught out of the ouachita river have tasted like mud because I think their main diet is shad. Bass are the same way Caney bass are terrible to eat.
Posted on 3/19/13 at 10:45 am to offshoretrash
We use to catch some big cats on caney using jugs. I heard they are having problems with high sewage content in Caney, I have friends who will not eat fish from there.
This post was edited on 3/19/13 at 11:01 am
Posted on 3/19/13 at 10:55 am to dpark
quote:
I heard they are having problems with high sewage content in Caney
I have never heard that it's a very clear lake but the main forge is shad. Even the white perch there don't taste as good as those caught elsewhere.
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