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Started By
Message
Skinning Catfish over 25lbs
Posted on 3/20/19 at 3:12 pm
Posted on 3/20/19 at 3:12 pm
Does anyone keep and cook cats over 25lbs? If so what tips do you have for helping get rid of the super fishy taste?
I've heard of buttermilk and then garlic and lemon juice, but just curious what works best
I've heard of buttermilk and then garlic and lemon juice, but just curious what works best
14
Posted on 3/20/19 at 3:13 pm to dpier16
Use the meat to make boulettes (balls). Similar to garfish balls, etc. Can't go wrong.
Posted on 3/20/19 at 3:15 pm to dpier16
never had problem with tasting "fishy". You have to get all of the red streak and any fat off of the fillet.
Posted on 3/20/19 at 3:19 pm to dpier16
that depends A LOT on what type of catfish.
Posted on 3/20/19 at 3:20 pm to dpier16
fillet dat baw
Posted on 3/20/19 at 3:26 pm to dpier16
Soak in ice water over night with a little baking soda added.
Take out next day and cut out any red meat and yellow fat.
Cook as you would any other fish.
Take out next day and cut out any red meat and yellow fat.
Cook as you would any other fish.
Posted on 3/20/19 at 3:27 pm to dpier16
I release any cats over 5 lbs so the next guy can have a chance at catching them.
Posted on 3/20/19 at 3:28 pm to TigerBait1971
quote:
Soak in ice water over night with a little baking soda added.
Interesting... why baking soda?
Posted on 3/20/19 at 3:40 pm to fibonaccisquared
quote:
Interesting... why baking soda?
Because that's what my Mee Maw did.
Posted on 3/20/19 at 3:45 pm to dpier16
We hang them up, cut the tail off and bleed anything over 10 or 12 pounds at least 30 minutes before skining and butchering.
Using that method we've eaten 60+ lbs flatheads and blues and they taste like catfish.
Using that method we've eaten 60+ lbs flatheads and blues and they taste like catfish.
Posted on 3/20/19 at 5:10 pm to dpier16
I don’t keep a blue over 12 lbs. That helps some. Absolutely cut as much red out as possible. If the fish is fat handling the meat makes water bead on your hands then there is little you can do with that.
I don’t keep a flathead unless it’s at least 8 lbs and there is no upper limit on them.
I don’t keep a flathead unless it’s at least 8 lbs and there is no upper limit on them.
Posted on 3/20/19 at 5:28 pm to shiftworker
The red, is that from blood?
Y'all bleed your fish out?
That's the norm in the NW. I bleed anything I plan on eating.
Y'all bleed your fish out?
That's the norm in the NW. I bleed anything I plan on eating.
Posted on 3/20/19 at 5:37 pm to dpier16
“But why?”
Posted on 3/20/19 at 5:44 pm to Melvin Spellvin
blue cats normally aren't very good that size imo but if you cut all the blood lines out they are edible. yellow cats aka flat heads are great. I've even them up to 50 lbs with no fishy taste.
Posted on 3/20/19 at 5:44 pm to LSUintheNW
I've cleaned live blues from 15-50 pounds and never had a problem with taste. I dont hang them up and skin them because it takes too long. Just a electric knife like any other fish only bigger. Gotta trim out any red meat, cut the fillets thin and fry em hot!
I keep side cutters in the boat and they lose their fins ASAP. Get stuck by one any you'll never forget it. I don't know if you guys clean them live or not but I'm so close to the lake that I've never fillet a dead one.
I keep side cutters in the boat and they lose their fins ASAP. Get stuck by one any you'll never forget it. I don't know if you guys clean them live or not but I'm so close to the lake that I've never fillet a dead one.
Posted on 3/20/19 at 6:07 pm to dpier16
My wife and I catch and keep multiple 30+ pound cats every year.
Blues are slow growers. And as such, their bodies tend to absorb more contaminants from the water, affecting the taste. Therefore, we release all blues over 5 pounds.
Flatheads on the other hand, are the bees knees. They grow rapidly and are almost exclusively predatory, not scavengers. Less contaminants within the meat.
I don't skin them. I fillet the meat off of the skin. I cut out every single bit of red meat and fat, then soak the chunks in a bowl of salt water overnight in the fridge. Always rinse the chunks both before and after soaking, just for good measure.
If any of it is going to the freezer in bags, I put a splash of water and a pinch of salt or Tony's in the bag before adding meat, then add the meat and top off with water, squeezing out any air bubbles as you seal the bag. This goes a long way in helping prevent freezer burn for lengthy storage. I have bags of last summer's catch in the freezer that still taste almost as fresh as if I'd caught them a week ago.
This response is just my advice. I've been catching big cats in Oklahoma since 1988 and this method of preparing the meat has never failed. Blues can be prepared the same way but it's my experience and honest opinion that flatheads just have much cleaner meat and better taste at those heavy weights.
Blues are slow growers. And as such, their bodies tend to absorb more contaminants from the water, affecting the taste. Therefore, we release all blues over 5 pounds.
Flatheads on the other hand, are the bees knees. They grow rapidly and are almost exclusively predatory, not scavengers. Less contaminants within the meat.
I don't skin them. I fillet the meat off of the skin. I cut out every single bit of red meat and fat, then soak the chunks in a bowl of salt water overnight in the fridge. Always rinse the chunks both before and after soaking, just for good measure.
If any of it is going to the freezer in bags, I put a splash of water and a pinch of salt or Tony's in the bag before adding meat, then add the meat and top off with water, squeezing out any air bubbles as you seal the bag. This goes a long way in helping prevent freezer burn for lengthy storage. I have bags of last summer's catch in the freezer that still taste almost as fresh as if I'd caught them a week ago.
This response is just my advice. I've been catching big cats in Oklahoma since 1988 and this method of preparing the meat has never failed. Blues can be prepared the same way but it's my experience and honest opinion that flatheads just have much cleaner meat and better taste at those heavy weights.
Posted on 3/20/19 at 7:31 pm to TigerAxeOK
Just seeing your cut off sleeve pictures with catfish I know me any you would get along... no homo 
Posted on 3/20/19 at 7:34 pm to TigerAxeOK
quote:
My wife and I catch and keep multiple 30+ pound cats every year.
Don't you just love the belly meat off those huge flatheads???
One of my favorite pieces off the catfish for sure.
Posted on 3/20/19 at 7:36 pm to gumbo2176
quote:
Don't you just love the belly meat off those huge flatheads???
Flathead belly nuggets... you can be the most wealthy man on the planet but if you cannot catch it yourself you'll never know the flavor
Posted on 3/20/19 at 7:48 pm to TigerAxeOK
Screw it, I'm not wasting time blurring my face...
Me in 1992
Me around 05 with my first born...
Me in 1992
Me around 05 with my first born...
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