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Catfish bellyfat
#12006251
12/27/16 09:38 PM
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Joined: Dec 2016
Posts: 14
sealdaddy
OP
Green Horn
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OP
Green Horn
Joined: Dec 2016
Posts: 14 |
Is it as nutritious as other fish fat?
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Re: Catfish bellyfat
[Re: sealdaddy]
#12006270
12/27/16 10:03 PM
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Joined: Aug 2011
Posts: 2,957
Bob Landry
Extreme Angler
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Extreme Angler
Joined: Aug 2011
Posts: 2,957 |
It's nasty. Fish fat is not to be confused with fish oil.
2015 Seaark 1872 MV CC Etec-90 Two Helix 12 CHIRP SI's, , MinnKota Riptide ST80/i-pilot Link, Bob's Hydraulic 2020 Robalo R200 CC, Yamaha 150
Bitter Gun Owner Bitter Clinger Armed Infidel
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Re: Catfish bellyfat
[Re: sealdaddy]
#12006302
12/27/16 10:26 PM
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Joined: Mar 2010
Posts: 3,606
ChuChu1
TFF Team Angler
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TFF Team Angler
Joined: Mar 2010
Posts: 3,606 |
That black looking skin on the belly meat is all the bad taste in fish.
Snowflakes and entitled brats will be the doom of America!
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Re: Catfish bellyfat
[Re: sealdaddy]
#12006857
12/28/16 06:11 AM
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Joined: Jun 2010
Posts: 1,637
Catfish Lynn
Extreme Angler
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Extreme Angler
Joined: Jun 2010
Posts: 1,637 |
On belly fat of a catfish. It can make it taste really rich to very ripe or flat bad. Here is how you can trim it down to being edible. The extra skin does not always have a "taste" (or bad taste). First off, you want the outer skin peeled off. You can also take the inner layer (film or extra skin just noted).
On small, medium, to big ones, I trim off a small section I call the "tab" (the very bottom where the Belly came together. And as you head up at the angle towards where the B-Hole was located, there usually is another slight tab of fat.
On the small ones (2 to 3 pounders or less), I cut in slim strips, then dice (slice but only about halfway thru the thickness of ...) the meat across in 1 to 3 spots. Usually, in up to a 3 pounder, the fat has not built in too deep. By the dicing, you can soak it in water for awhile & it will tame it down.
I do it the same way with medium to larger ones, except getting more strips out of each side of the belly strap. BUT, before you cut into strips, look at the strap. You can cut the two tabs off first, though. look at the texture & determine how deep the fat layer goes. Then with a filet knife (I prefer a manual in this endeavor), you need to rake the fat off. Basically by side slicing the fat layer off the good meat, you work it off the portion that will be kept. The larger the fish, such as a 30 pound Blue or 30 to 60 pound Yellow, the deeper you will have to go, as the fat layer may be up to one half of the meat thickness. Once you do that, then cut oint slim strips, then dice crossways. And soak in water for half a day (in ice chest or refrigerator), you will definitely taste the difference.
Note that the belly strap strips fry up slightly different from the rest of the meat. This is due to muscle & fat characteristics in this section of the meat. If you do it this way I have shared, you should not have a twisted look on your face when biting into a belly strap or strips of one.
Lynn aka "Catfish"
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