The wife and kids gone to visit the in-laws so I been pretty much living at UL and eating TONS of cats then I read its not a good idea. Lucky its just channel and carp. The bulls have almost no traces of PCBs it says (maybe cause their size and age?). I caught a pretty big yellow one (didnt know they got that color) and ways I guess its not safe to eat any large old fish that sucks so tasty it shows pcb levels in walleye to be higher than bulls or bluegills but still safe. Ill let you know if grow a new eye or something.
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Altho Muds, channels, and walleye, for that matter arent my favorite table fair from UL, I and many others have yet to grow that third eye due to consuming fresh sources from UL. Ways more, Yellow muds are very common and simply one colors they can be found sporting..
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Are you saying you've tried bull heads out of there? How do they taste? We've always wondered, but never dared to try.
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Identical to th larger channel catfish in taste.
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i have on several occasions takin a limit of mudders n fileted them out they taste pretty good and the fillets are just the right size for smokin. if i fry them i do give them a buttermilk bath first but idk if its really nessasary
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I've got a noob question for someone: Is a bullhead catfish the same as a mud catfish?
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The statement has been made and been argued, that it's the larger older cats that have the issues. The called "cookie cutter" variety do not have the same concerns - especially if the manner of preparation and cooking reduces the exposure to contaminates.
I would wonder the difference between that contamination, and the exposure to living in a city with 'an inversion.' In LA, we called it smog! [
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Same fish, different names
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PCBs build up mostly in the fat of the fish. You can reduce any PCBs that are present by how you prepare and cook your catch.
Remove the dark flesh on the sides and top of the back, and the belly meat and you are removing a large part of any PCBs that might be present.
Cook with a method that allows the fat to drain away.
Here is a good article on fish prep and cooking:
http://www.state.nj.us/dep/dsr/fishadvis...k-prep.htm
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