Best way to cook a 25lb blue cat?

Cooveeon

I just tried about 10 times to spell it the right way and gave up. Yall know what I'm talking about.

I always bleed out the larger ones. Hang them and cut the bloodline by their tail fin or their gills. Bigger ones I might not keep the belly meat.

If you want to fry it, take a filet and hold down pretty firm with the palm of your left hand, take a very sharp filet knife and cut pieces off at a slanted angle with a downward slice going kind of under the palm of the left hand so that each piece if about the same thickness. Maybe 1/4"-1/2" would be good. You should get a shite load of pieces off a 25# cat.

Mix those with a mustard and La hot sauce mixture, then shake in fish fry of your choice and fry at 350 until they float.

Courtboullion
I always boil the chunks of fish separately before I even start my gravy. Helps get some of that “greasiness” out. You’ll see it all float to the top.

Make sure you don’t forget that belly meat too. Best part.

25-30 pound cats and redfish are treated the same.
Filet them remove every single piece of bloodline (don’t get lazy or greedy and leave any blood) and then filet the filets to end of with thin pieces that are then fried.
It’s more work than small fish but you will not be able to tell the difference.

Lemonfish are excellent that way because the meat is very dense and firm. It holds together well.

Unfortunately my wife hates it and I love it

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you want to fry it, take a filet and hold down pretty firm with the palm of your leaf hand, take a very sharp filet knife and cut pieces off at a slanted angle so that each piece if about the same thickness. Maybe 1/4"-1/2" would be good. You should get a shite load of pieces off a 25# cat.

Mix those with a mustard and La hot sauce mixture, then shake in fish fry of your choice and fry at 350 until they float.

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Good method.

Making fish patties with them is a very worthwhile venture if you have a grinder and some time. They freeze really well and are very quick and easy to take out and cook. Makes a fish that size go a very long ways as well

Trim it really good whatever you are doing with it. By the time you are done you should have a nice pile of white meat and an impressive pile of trimmings. Toss the trimmings and cut it into small pieces. When you trim it good and cut it up thin it will fry well and people won't know the difference.

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even though sliced thin they are still good fried

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This is what I do when I clean big cats. I filet them, remove and blood line then slice them thin on the diagonal and fry them.

I've done a court boullion a few times with the big cats but I find they leech a lot of oils as they cook and it's not as clean a taste as using a red or big drum to make the same dish.

Smoke the filets with skin on. Eat on its own or make a fish dip.