08-09-2012, 07:36 PM
[cool][#0000ff]Chortle, guffaw, hoot and snicker...attorneys at law. (I love to do that).[/#0000ff]
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[#0000ff]Everytime there is a question on best rods, lures, lines, hooks...and fish cooking...the thread turns into a neverending litany of personal opinions and subjective standoffs. Nobody is all right and nobody is all wrong. All are entitled to their opinions based upon their own tastes and personal experiences.[/#0000ff]
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[#0000ff]You can't arbitrarily state that fish from one water are absolutely better than those from another water. Ditto for fish of different age groups and sizes. Too many variables. And when it comes to personal preferences in taste and texture all the reasoning goes out the window. That's why we have so many manufacturers of the same foods and drinks...with so many different taste options. Peoples likes different stuffs.[/#0000ff]
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[#0000ff]From MY perspective...I prefer to keep smaller cats (under about 3 pounds) to fillet and fry...or cook in a basket on the grill. Slightly larger...up to 5-6 pounds...are good for smoking...but are also just fine for frying too. Ditto for bigger kitties. The key is to remove the red sensory tissue from the lateral line and to cut the larger fillets into thin strips or steaks...so they cook faster and more thoroughly.[/#0000ff]
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[#0000ff]That being said, I have had small channel cats that had an "off" taste...when taken from shallow, muddy, stagnant water. They do reflect their environment. On the other hand I have thoroughly enjoyed "kitty fingers" from cats over 20 pounds that were processed from the big thick fillets of fish from deep, clean lakes or running waters. Properly prepared, seasoned, coated and cooked the flesh from a humongo kitty is not remarkably different than that of a smaller one...usually.[/#0000ff]
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[#0000ff]In short, not all catfish from Willard will taste the same...and not all catfish from the Bear River or impoundments will taste the same. Habitat and diet will both play a role. Probably not as much difference as between the average fish from each of the two waters. But ultimately the methods of preparation and cooking will be more important than the raw fish.[/#0000ff]
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[#0000ff]Smoking? Again, a lot of variables...type of smoker, area used for smoking, temperature and wind conditions, insulation of smoker, heat regulation inside the smoker, type of wood used and frequency of change, thickness of fish to be smoked, length of time between wood changes, total time allowed to remain in the heat, etc.[/#0000ff]
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[#0000ff]I have been smoking fish...and catfish...for MANY years. I can honestly say that I do not have ANY exact formulas for producing perfect smoked product for any fish or meat. I have seasonings and methods that are places to begin but after that every batch is going to be at least slightly different because of variations in the factors listed above.[/#0000ff]
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[#0000ff]The same is true when doing a big fish fry with catfish as the guests of honor. If you start out with the oil too hot, the first fillets will be overcooked on the outside and undercooked on the inside. But once you have the temperature regulated the coating will be nice and brown about the time the fish is done. I kinda watch the fillets and when they float to the top they have cooked off the right amount of moisture from the inside and are firm enough to be done just right. I usually give them an extra minute or two after they float. Again, all a matter of experience and personal preference.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Everytime there is a question on best rods, lures, lines, hooks...and fish cooking...the thread turns into a neverending litany of personal opinions and subjective standoffs. Nobody is all right and nobody is all wrong. All are entitled to their opinions based upon their own tastes and personal experiences.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]You can't arbitrarily state that fish from one water are absolutely better than those from another water. Ditto for fish of different age groups and sizes. Too many variables. And when it comes to personal preferences in taste and texture all the reasoning goes out the window. That's why we have so many manufacturers of the same foods and drinks...with so many different taste options. Peoples likes different stuffs.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]From MY perspective...I prefer to keep smaller cats (under about 3 pounds) to fillet and fry...or cook in a basket on the grill. Slightly larger...up to 5-6 pounds...are good for smoking...but are also just fine for frying too. Ditto for bigger kitties. The key is to remove the red sensory tissue from the lateral line and to cut the larger fillets into thin strips or steaks...so they cook faster and more thoroughly.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]That being said, I have had small channel cats that had an "off" taste...when taken from shallow, muddy, stagnant water. They do reflect their environment. On the other hand I have thoroughly enjoyed "kitty fingers" from cats over 20 pounds that were processed from the big thick fillets of fish from deep, clean lakes or running waters. Properly prepared, seasoned, coated and cooked the flesh from a humongo kitty is not remarkably different than that of a smaller one...usually.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]In short, not all catfish from Willard will taste the same...and not all catfish from the Bear River or impoundments will taste the same. Habitat and diet will both play a role. Probably not as much difference as between the average fish from each of the two waters. But ultimately the methods of preparation and cooking will be more important than the raw fish.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Smoking? Again, a lot of variables...type of smoker, area used for smoking, temperature and wind conditions, insulation of smoker, heat regulation inside the smoker, type of wood used and frequency of change, thickness of fish to be smoked, length of time between wood changes, total time allowed to remain in the heat, etc.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I have been smoking fish...and catfish...for MANY years. I can honestly say that I do not have ANY exact formulas for producing perfect smoked product for any fish or meat. I have seasonings and methods that are places to begin but after that every batch is going to be at least slightly different because of variations in the factors listed above.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The same is true when doing a big fish fry with catfish as the guests of honor. If you start out with the oil too hot, the first fillets will be overcooked on the outside and undercooked on the inside. But once you have the temperature regulated the coating will be nice and brown about the time the fish is done. I kinda watch the fillets and when they float to the top they have cooked off the right amount of moisture from the inside and are firm enough to be done just right. I usually give them an extra minute or two after they float. Again, all a matter of experience and personal preference.[/#0000ff]
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