ok...lesson learned!! Do not boil a bunch at one time like I did last night. lol.. Like deep frying where you want to fry only a few to maintain proper heat, you want to boil only a few so the boil keeps "rolling" otherwise the fish can get a little mushy from absorbing too much water. Once I realized what was happening I was still able to salvage a few boiled properly. So...if you boil your catfish, make sure to add only enough to maintain the rolling boil. Wife really enjoyed it (at least the pieces properly boiled) and we will be doing this again for sure.

taterpop - I noticed the belly meat came out great btw!

oakpointaggie - Sounds good, going to try that for sure. Thai nx! lol..

Boiled or simmered catfish makes a great substitute for crab meat in crab cake recipes.

If you're into trying something different

https://www.youtube.com/watch?v=LJC2JDKuzPw

Ive tried it with catfish fillets and even whole catfish, but like you said don't boil too long or your meat will disappear

the above recipe for caldo sounds good if you use something other than the Chinese Sewer fish also check out catfish Courtbouillon I am going to try the poor mans lobster for sure

My Girl has Shellfish Allergy, she always wanted to taste lobster. Going to try this thanks for the recipe

did you bleed the fish by removing their gills?

I grew up on poor mans lobster, we just used cod. It is super easy to make but you have to soak the fish in saltwater

If you were to look up the history of lobster consumption on the east coast, you'd find out how ironic the title of this thread is. Lobster was originally for the poor man and the prisoners.

Belly meat from a yellow cat!

I do this with crappie.

Mix your water like you would to boil crayfish or shrimp. Bring it to a rolling boil.
Add crappie fillets and move off the burner immediately and let them stay in the water for 20 minutes.
Crappie wil break into big chunks & makes Great crab cakes.

Just cut their tail off & hang them for a couple of minutes. All the blood will drain by gravity & meat will be perfectly white.

I like to throw them on ice right after catching if I can. That way the blood stops circulating to the muscles.when you go to fillet them, the meat is white and the blood is mostly around the major organs.