I understand not trying to make a " fish taste like steak because a fish is supposed to taste like fish". But we all enhance our catch, whatever it may be, even if you just put salt on it. The original post asked how to prepare larger cats and maybe some recipes. If we could maybe steer them into some good eating, I'll do my best to help.

I take the big ones and hang them up, skin, gut and with a sharp filet knife, I cut following the backbone. I filet all the meat off that I can, following the rib bones with the knife.

If it a big yellow, don't forget there is a good sized "steak" on top of their head to be fileted out.

I personally dont eat big lake fish but I do eat big river fish. Me I just makes sure all the red is gone then its simply cornmeal, salt and pepper about 350-375 degrees then its chow time. This happens atleast once a week around here too. I also like to cut it up smaller than alot of the pictures of fried fish on here. Thats just the way I like it.

Channels. Up to 5 lbs. Fillet'm out.
Blues. 2-8lbs.. Fillet'm out.
Yellow;s. 10-20 lbs. Hang'm, bleed'm out.
Steak'm out. Then cut into nuggets.

Channels: over 5. We let'm go.
Blues; over 20lbs. I "Like to let'm go".
Yellar-Cat. ANY size over 20lbs. He goes into; the-
horse-water trough; for 3 days. With fresh well-water.
Going thru the gills.
Then. Bleed him out. And start filleting. down the backbone.
Trim all the meat off.
Don't forget the Cheek-Meat.

how do we post pictures? Thanks

5th icon from the left has a blue arrow pointing up. Click on that and then browse to find your pic. Then click Add this file and then Save all images.

Thats a easier way. Didnt know about that.

Thanks! here you go. hopefully I can share a meal with some of you in the future. Buttermilk fried catfish, herb and jalape�o cast iron hush puppies. [img]http://texasfishingforum.com/forums/pics..._1299362707_n_1[/img]

That didn't work.

is there a link there for y'all? It's on mine. hmm

Wow! Never thought I'd get this kind of response! I do appreciate all the feedback.

I had acouple ask so . . . . .
The reason I soak twice in heavy salted water is to leach out "all the blood" and a good bit of the oil.
First soak pretty much gets the blood,yes the blood you can not see is still in there
Pour your first soak water off and the tint is in the water
Pour off the second soak and you will see all the murky muck that is no longer in your meat

Try it one time and youll see what you have been eating

+1