Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
loop, Gadawgs, urosenara, Moses Gonzalez, rq1938
102732 Registered Users
Top Posters
TexDawg 82883
hopalong 74407
Pilothawk 73445
JDavis7873® 67377
FattyMcButterpants 60518
John175 ® 59913
Tritonman 56835
Derek 56434
SkeeterRonnie 52463
LoneStarSon® 52225
facebook
Forum Stats
102732 Members
61 Forums
859280 Topics
11272923 Posts

Max Online: 36273 @ 01/23/13 02:34 PM
Topic Options
#11018839 - 08/04/15 08:29 AM Flathead belly meat question
Mo Offline
TFF Guru

Registered: 10/08/01
Posts: 11700
Loc: Lake Palestine/Cherokee co
I landed a 12 lb flathead off one of my brushpiles this weekend,
I have heard the belly is the best part. Do you remove the inner lining or leave it
on ? Also on the fillets , do you trim the reddish meat ?

I am planning on cutting up into nuggets and deep fry , any other options ?

Last question , have you ever targeted yellows on brushpiles with rod and reel ?

thanks

MO
_________________________
My backyard

Top
#11018931 - 08/04/15 09:10 AM Re: Flathead belly meat question [Re: Mo]
Blues Online   crying
Extreme Angler

Registered: 01/23/12
Posts: 1697
Trim everything that isn't white meat, belly lining, blood or mud line, and any bits of skin. Leaving the belly lining or skin on leaves a fishy taste, the blood line will leave a muddy or dirt taste.

Top
#11018977 - 08/04/15 09:36 AM Re: Flathead belly meat question [Re: Blues]
redchevy Online   content
TFF Celebrity

Registered: 01/25/05
Posts: 6169
Loc: texas
Originally Posted By: Blues
Trim everything that isn't white meat, belly lining, blood or mud line, and any bits of skin. Leaving the belly lining or skin on leaves a fishy taste, the blood line will leave a muddy or dirt taste.


x2

Good eating yellas are my favorite although they all are good. Never noticed a difference in the belly meat taste. Could always tell it apart due to shape and grain of the meat though. Should be some fine eating!

Top
#11019017 - 08/04/15 09:50 AM Re: Flathead belly meat question [Re: Mo]
Big Sam Offline
Pro Angler

Registered: 08/20/08
Posts: 645
Loc: Arkansas
X 3 noidea
_________________________
If it ain't broke don't fix it...but go ahead and work on it anyway.....

Top
#11019039 - 08/04/15 10:02 AM Re: Flathead belly meat question [Re: Mo]
RL206 Online   content
Pro Angler

Registered: 06/06/11
Posts: 761
Loc: Fate Texas
I landed a 12 lb flathead off one of my brushpiles this weekend,
I have heard the belly is the best part. Do you remove the inner lining or leave it
on ? Also on the fillets , do you trim the reddish meat ?

I am planning on cutting up into nuggets and deep fry , any other options ?

Last question , have you ever targeted yellows on brushpiles with rod and reel ?

thanks

MO



I catch a lot of flatheads while bass fishing brushpiles. I usually catch em on plastic worms, the biggest one so far was 50lbs. most of them are in the 15 to 25lb. range. I'm thinking about trying the same areas with live bait. Although they seem to hit the plastic worms pretty good. I caught a 15 pounder Friday night and she had just spawned, her egg sack had just a few eggs left in it, when I cleaned her.

Like mentioned above, trim both sides of the meat so your left with clean white meat. It helps to refrigerate the meat before trimming it. Put the meat in refrigerator over night and make sure its covered in water.

Top
#11019097 - 08/04/15 10:38 AM Re: Flathead belly meat question [Re: Mo]
Mo Offline
TFF Guru

Registered: 10/08/01
Posts: 11700
Loc: Lake Palestine/Cherokee co
My thought is to try live brim and fish each of my crappie pile for about
10 minutes each.
Clearing out the opps may make more room for the crappie. smile

MO
_________________________
My backyard

Top
#11019237 - 08/04/15 11:28 AM Re: Flathead belly meat question [Re: Blues]
mad_catter1990 Offline
Pro Angler

Registered: 03/22/14
Posts: 500
Loc: Fort Worth, TX
Originally Posted By: Blues
Trim everything that isn't white meat, belly lining, blood or mud line, and any bits of skin. Leaving the belly lining or skin on leaves a fishy taste, the blood line will leave a muddy or dirt taste.


He's absolutely correct. Anything that isn't white meat I normally cut out...also. another good part of a flathead is the 2 patches of muscles in the top of their heads..but they normally need to be over 20# to be able to get enough meat to make it worth it.
_________________________
PB flathead- 60#
PB Blue cat- 56#
PB Channel- 22#

Top
#11019246 - 08/04/15 11:34 AM Re: Flathead belly meat question [Re: Mo]
RL206 Online   content
Pro Angler

Registered: 06/06/11
Posts: 761
Loc: Fate Texas
They used to get in my crappie brush too, they love to eat crappie and crappie jigs. I'll be glad to fish your crappie holes Where are they?

Top
#11019362 - 08/04/15 12:12 PM Re: Flathead belly meat question [Re: Mo]
ChuChu1 Online   content
Extreme Angler

Registered: 03/08/10
Posts: 2766
Loc: Gonzales, Tx
Any catfish meat the has that silver/black color is going to taste like the bottom of the lake. I never keep any meat with it on it.
_________________________
California. Well it's like breakfast cereal. You get rid of the fruits and nuts and all that's left are the flakes. Thank goodness there's a place called Texas.

Member:
Stephen F Austin's Old 300
Sons of Confederate Veterans
Sons of The Republic of Texas

Top
#11019367 - 08/04/15 12:15 PM Re: Flathead belly meat question [Re: RL206]
Mo Offline
TFF Guru

Registered: 10/08/01
Posts: 11700
Loc: Lake Palestine/Cherokee co
Originally Posted By: RL206
They used to get in my crappie brush too, they love to eat crappie and crappie jigs. I'll be glad to fish your crappie holes Where are they?
\


in Lake Palestine , north of the Dam , south of hiway 31, smile


MO
_________________________
My backyard

Top
#11021132 - 08/05/15 05:21 AM Re: Flathead belly meat question [Re: Mo]
RonH Online   content
Extreme Angler

Registered: 11/21/05
Posts: 1363
Loc: Fritch Tx.
I always fillet them and cut belly meat off and lay flat in a cooler to cool them trims up a lot better seems like a lot of waist but sure is good eating

Top
#11029799 - 08/08/15 08:50 PM Re: Flathead belly meat question [Re: Mo]
Catfish Lynn Offline
Extreme Angler

Registered: 06/03/10
Posts: 1061
Loc: Bryan, Texas
In cutting the belly straps, Yellows usually have better tasting meat than Blues or Channels. Depending if there is fat on the outer or inner layers of the belly straps (left or right side), I usually layer slice off the thin to thick layer of fat buildup. Next, I slice the belly strips cross grain, in thinner strips, not in chunks. This allows the meat to be tender after frying in a sense compared to beef, pork or chicken. By doing both of these, I can almost have the belly straps tasting like the rest of the meat. Yellows will be best, then Blues, then Yellows. If you leave the excess fat, you are in for a very bitter taste. Without thinly slicing into strips, it also helps to retain the interior fat collected within the meat itself, not referring to the inner or outer portions of the belly slab. By doing this, it helps to disperse out the excess fat. Of course another good step, is to soak your boneless meat in water in the refrigerator or ice chest, as it too helps to disperse out the extra fat. That includes the rest of the catfish meat too. Sometimes, I might process my Cats for 1 to 2 weeks in ice chests to simmer down the meat. It obviously makes a difference, as I am never short of hungry folks as I deep fry. I have even had fellow Catfishermen bring half of their catch from a Salt Water Fishing trip for me to fry, as they said I fry the best tasting fish up.

Also, I use Mrs. Tucker's shortening. I prefer a large cast iron pot as it holds the temp much more evenly than a big aluminum pot. I fried some Tilapia fillets & crinkle cut french fries in it up at work back in February, and one co-worker had to run out & go get some Mrs. Tuckers. He tried it with fried chicken & said that was the best tasting chicken ever. While many poo-poo grease (claiming it is bad for you), it seems to be able to get to a higher temperature which therefore cooks faster, leaves the meat crisper (and more tender inside), and absorbs less in its interior. Using oil requires a lower heat or it burns, thus cooking it slower, allowing the meat to be less crisp, and absorb more to be oilier (or greasy) in the meat itself. So maybe the bad bit about grease might apply to slow cooking, but not deep frying.
_________________________
Lynn
aka "Catfish"

Top
#11030164 - 08/09/15 07:58 AM Re: Flathead belly meat question [Re: Mo]
Muzzlebrake Offline
Extreme Angler

Registered: 12/26/14
Posts: 1004
Loc: Euless
Mrs Tucker's is shortening made from Cotton seed oil and citric acid. The original plant in Sherman Tx employed a lot of folks from around where I grew up. Pure lard from Armour is hard to beat for taste but doesn't hold up well to the high heat needed for frying fish.

BTW, no belly meat for me especially from blues besides the fish I keep and clean aren't usually big enough to have belly meat slabs.


Edited by Muzzlebrake (08/09/15 08:02 AM)
_________________________
Infidel and proud of it.

From Genesis: "And God promised men that good and obedient wives would be found in all corners of the earth."

Then He made the earth round...and He laughed and laughed and laughed!

Top



© 1998-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide