04-22-2014, 05:25 PM
TD told me to cut the fillet into 3/8" thick strips, batter them in a dry coating like pancake mix and spices then fry them in oil. Man that one tasted very good. So don't give up on them just use a little more care in preparing them than what a trout or Koke requires. I think it was the fat I left on this one. Usually when smoking fish I like the fat to cook through the meat it makes them juicier and taste better. That works for the trout/salmon species but not cats. This one was very fat and I thought it would be a good thing but it wasn't. Anyway better luck with yours. Later J
[signature]
[signature]