09-05-2009, 06:36 AM
[font "Courier New"][#000080][size 3]First one of the year! ...well, second, if you count the one that my line broke right after I got it to shore and it flipped back in the water.
Granted, I've only gone fishing about a dozen times this year, but that's about as much as last year, but I got some then! You'd think I would have gotten something by now! (especially with Tubedude and Troll helping me at Willard)
Anyhoo...community pond catfish. Not too big (didn't measure it, but the fillets are 6 inches long... maybe 8 or 9 inch fish?)
Speaking of fillets... I didn't do a very good job. Ended up going right through the backbone just after halfway, so I have the whole tail attached to one fillet. Now that the meat is off the body, I'm afraid to try to de-skin it, else I'll probably end up with paper-thin fillets and skin with a slab of meat attached (since I always seem to slice cheese in wedges, rather than evenly, I just know I'll be 'off' with this too!). Could I cook it with the skin on, and just try to pry off the meat after it's cooked? That's what I do with bass and trout, and that works out okay.
My usual method of cooking is to put some butter in a frying pan...just enough to coat and make it so meat doesn't stick. Cook the fish until it's white/done. Eat it, usually only with black pepper and lemon juice (I'm not a big fan of a bunch of flavoring on meat)
I'm too tired to finish tonight, so just going to put them in baggies in the fridge. Gotta get up and volunteer for 8 hours at the cat rescue place tomorrow, so I'll have them for dinner tomorrow.
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Granted, I've only gone fishing about a dozen times this year, but that's about as much as last year, but I got some then! You'd think I would have gotten something by now! (especially with Tubedude and Troll helping me at Willard)
Anyhoo...community pond catfish. Not too big (didn't measure it, but the fillets are 6 inches long... maybe 8 or 9 inch fish?)
Speaking of fillets... I didn't do a very good job. Ended up going right through the backbone just after halfway, so I have the whole tail attached to one fillet. Now that the meat is off the body, I'm afraid to try to de-skin it, else I'll probably end up with paper-thin fillets and skin with a slab of meat attached (since I always seem to slice cheese in wedges, rather than evenly, I just know I'll be 'off' with this too!). Could I cook it with the skin on, and just try to pry off the meat after it's cooked? That's what I do with bass and trout, and that works out okay.
My usual method of cooking is to put some butter in a frying pan...just enough to coat and make it so meat doesn't stick. Cook the fish until it's white/done. Eat it, usually only with black pepper and lemon juice (I'm not a big fan of a bunch of flavoring on meat)
I'm too tired to finish tonight, so just going to put them in baggies in the fridge. Gotta get up and volunteer for 8 hours at the cat rescue place tomorrow, so I'll have them for dinner tomorrow.
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