To keep fish alive until they're cleaned, a livewell's best, or some sort of keep sack, if you're fishing from shore. Evidence exists that catfish that are roughly handled after they're caught will be less tasty than fish that are well cared for. The belly meat of a flathead usually tastes great.Ĭatfish care is important. Again, though, the flathead is an exception. This tissue also is strong tasting and should be trimmed from fillets. Some contaminants also are bound in greater quantity in the fattiest parts of catfish - the belly meat and the reddish (on flatheads) or whitish or yellowish (blue cats and channels) tissue on the outside of fillets, particularly along the lateral line. Basically, smaller catfish usually are younger fish and therefore harbor fewer contaminants, another reason to keep small fish and release most larger fish. Scientist and Field Editor Larry Cofer talks about this issue in another article in this magazine. The issue of the contaminants that catfish may harbor is distressing. Indeed, in my estimation, flatheads easily rank among the finest of all freshwater fish on the table. Flatheads, much to my distress, for I believe most large flatheads should be released to continue to thrill anglers, are an exception. Admittedly, catfish from some water may taste strong, but this phenomenon isn't common most times, they're sweet as can be, at least in smaller sizes. They are particularly firm fleshed, so they work well in most recipes and forms of cooking, from chowders to classic deep frying. Just as each species is unique in the challenges it presents in finding and catching it, so does each species we take home bring to the table its own unique qualities.Ĭatfish are special, though. I have no favorite catfish species, whether in the catching or in the eating.
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