09-21-2024, 02:49 PM
You have already received some good info. The cats from Utah Lake are as safe as the trout from some of Utah's more "pristine" waters. The main exception being the larger and older cats that can accumulate a higher level of PCBs in their innards and fatty tissues. However, as you have been advised, proper cleaning and trimming should render even some of the larger fish safer to eat.
I have eaten a lot of Utah Lake cats...but almost always keeping only those under 20 inches or so. I may have my problems, but glowing in the dark or having nervous twitches are not some of them. What I will say, however, is that the cats from Willard Bay...with a slightly different habitat and food base...are better eating. I have often made the statement that of all the catfish I have consumed around the country, I would put Willard Bay cats up against those from anywhere else for white flesh, firmness and good flavor.
But, as always, the key in catfish cooking is to make sure they are cooked well enough. Even a smaller cat from Willard Bay will take more cooking than a lot of other species. If they are undercooked by even a couple of minutes they can be softer in texture and have a slightly off "catfish" flavor. Properly cooked I call them Willard Bay sole.
I advise a lot of folks to cross-cut their catfish fillets into catfish "fingers". This helps insure more even cooking so that it all comes out properly done. You can also just make some "nuggets". Same differments. And once properly cooked you can toss them in some good Louisiana hot sauce and make "catfish wings".
One of the ways I like to do larger Utah Lake cats is smoking. I have posted my recipe here a few times but will do so again if anybody wants it. Prime smoked goodies.
I have eaten a lot of Utah Lake cats...but almost always keeping only those under 20 inches or so. I may have my problems, but glowing in the dark or having nervous twitches are not some of them. What I will say, however, is that the cats from Willard Bay...with a slightly different habitat and food base...are better eating. I have often made the statement that of all the catfish I have consumed around the country, I would put Willard Bay cats up against those from anywhere else for white flesh, firmness and good flavor.
But, as always, the key in catfish cooking is to make sure they are cooked well enough. Even a smaller cat from Willard Bay will take more cooking than a lot of other species. If they are undercooked by even a couple of minutes they can be softer in texture and have a slightly off "catfish" flavor. Properly cooked I call them Willard Bay sole.
I advise a lot of folks to cross-cut their catfish fillets into catfish "fingers". This helps insure more even cooking so that it all comes out properly done. You can also just make some "nuggets". Same differments. And once properly cooked you can toss them in some good Louisiana hot sauce and make "catfish wings".
One of the ways I like to do larger Utah Lake cats is smoking. I have posted my recipe here a few times but will do so again if anybody wants it. Prime smoked goodies.