04-12-2010, 01:09 AM
[cool][#0000ff]No problem with the yellow colored flesh. That is just the Omega 3 fish oil. Keeps your heart healthy. I have never noticed any objectionable taste and under high heat grilling a lot of it drips off anyway...also reduced by deep frying in hot peanut oil.[/#0000ff]
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[#0000ff]The only thing I trim away is the red stuff along the lateral line. And until the cats get over about 20 inches that layer of dark tissue is usually not enough to adversely affect the flavor.[/#0000ff]
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[#0000ff]As with all fish and all cookery it is subject to the personal preferences of the chef. If you find anything objectionable or suspicious then trim it out or don't eat it. Simple. Doesn't make you a bad person. Other things might, but not trimming catfish.[/#0000ff]
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[#0000ff]Those cookie cutters from Willard do not need much special preparation. I just fillet and skin them and then slice out the rib cages. And I will put them up against any catfish served anywhere in the US for mild flavor and good firm texture.[/#0000ff]
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[#0000ff]Just cooked up the second half of the six pack I got on Thursday. Grilled them in the basket without basting with butter. Then dipped them in a mix of melted butter, garlic and shrimp bouillon. Cat-shrimp. Yummylicious. Ready to go get some more.[/#0000ff]
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[#0000ff]The only thing I trim away is the red stuff along the lateral line. And until the cats get over about 20 inches that layer of dark tissue is usually not enough to adversely affect the flavor.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]As with all fish and all cookery it is subject to the personal preferences of the chef. If you find anything objectionable or suspicious then trim it out or don't eat it. Simple. Doesn't make you a bad person. Other things might, but not trimming catfish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Those cookie cutters from Willard do not need much special preparation. I just fillet and skin them and then slice out the rib cages. And I will put them up against any catfish served anywhere in the US for mild flavor and good firm texture.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Just cooked up the second half of the six pack I got on Thursday. Grilled them in the basket without basting with butter. Then dipped them in a mix of melted butter, garlic and shrimp bouillon. Cat-shrimp. Yummylicious. Ready to go get some more.[/#0000ff]
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