I was shopping for some building supplies and got into a conversation with some strangers(other customers) about catfish. This one man claims that he refuses to eat "Channel Cats" because the meat is "Yellow"... Holy-Smokes!!! I was Shocked. I've heard of other reasons why some won't eat catfish, like too large, to fatty, and even to old, or grain fed... But because the meat is yellow---- I'm kinda wondering about his 'Family Tree'you know what I mean.

he's obviously a yellow belly non fish eater probably a PETA sympathizer

Scoob, it sounds to me to be more a lack of understanding on how to properly dress and prep a channel kitty. A very common problem I have found in some who think they are in the know.

By the time my channel kitties fall in the peanut oil Saturday a week from now at the Old Geezers Fish Cook Off, I will challenge this character to find any yellow meat on any of my channel kitties.

Makes me want to tell folks like this....If you're gonna chop your jaws, at least make sure it's something you are a subject matter expert on. Otherwise ya just make yourself look so foolish.

Cooking channel kitties up just right is one thing I happen to be a subject matter expert on!

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Mike
www.WhiskerKitty.com

MikeC,
It's a week away and already my mouth is watering

Hooker, you ain't just a kidding!! My mouth is watering!!

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Mike
www.WhiskerKitty.com

Want I should bring my guitar to this fish fry and play for a meal?

Sounds like the people that won't eat Stripers because of the red meat.

Jerry www.LakeLavonGuideService.com

Redfin, you don't even gotta sing for your supper at the Old Geezers Fish Fry.....But, you do have to submit your name via email, cause we ain't taking no party crashers this year!

And, seeing as how it's not tomorrow, but the following Saturday....Don'tcha think it's about time you make up your mind??

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Mike
www.WhiskerKitty.com

Mike C, I dearly "Love" eating catfish!! and maybe someday we'll get to share some... But I am "curious" and without giving away any secrets... Please, how do you prepare your fish before they are cooked? I'm satisfied with the way I do it. but I'm always open to improvements.... scoob

Scoob, anyone who has watched me over the last year or so knows I'm not too much on keeping secrets. Especially when it comes to fishing techniques I may have learned the hard way, or cooking.

In so far as preparation, I learned a lot of this via my Bambi murdering days. What you do with any meat in the dressing stage makes the difference in taste. For example, on deer, if at all possible (unless I gotta drag him a long ways), the first thing I remove is the skin. Then I gut him. Purpose....To get that meat cooled as fast as possible. Then I completely debone him prior to freezing. Purpose....The bone morrow is where the "gamey" taste resides.

Same thing with fish. When you filet them, spend the extra time right there at the cleaning table to trim the filet of red meat if it's a striper, or fat and mudvein if it's a kitty. Purpose....if you freeze it with the intent of trimming the filet later, the taint is already in the meat.

There is somewhat of a work around for fish, since I like lemon on my fish. Trim your filets after thawed right down to the white meat only. Then pour some ice cubes in a large bowl followed by some real lemon concentrate. Stir until ice is melted then submerse filets in said mixture and place in ice box. Keep eye on filets and check for them turning white. Do not do this for more than about an hour, two at the most, because the high citrus concentrate will pre-cook your fish. I come straight out of this lemon juice cocktail and straight into the mealing pan just prior to cooking.

Hope this helps?

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Mike
www.WhiskerKitty.com

Mike, Thanks for the reply, and sharing! We agree with you on everything, but I've never tried the Lemon.... Do you do this to Tenderize the filets, or does this enhance the Taste, or both? I use to have a Mexican neighbor who I would give White Bass to, he used Limes to cook the fish-- it was pretty good. Thanks, scoob

Scoob, I don't think of it as a tenderizer. Citric Acid is simply a good impurities dissolver. But, like I say, you leave it in this mixture too long and you don't need to cook the fish....The acid will.

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Mike
www.WhiskerKitty.com