Catfish Solution to Bullheads

[guywhofishes]

Have you tried an overnight soak in buttermilk? Gotta get all the red meat and yellow fat out of the fillets as well.

Saw the English chef w/cooking show on outdoor channel (Mike Robinson) bleed, gut, and then tail-hang fish overnight on last night's episode. They were in way Northern Finland spearing cod and "flatfish" intending for Halibut but got a Plaice instead.

They talked about hanging fish from the tail in the "not-quite" freezing cold helping to "set-up" the fillets. The fillets sure looked nice and blood-free.

I bet that bleed-out and tail hang would work for any kind of fish. A deep/talll cooler with a little ice @ the bottom oughta do.

Yes - tried lots of things. Having caught thousands over the 30 years I've fished the Red I have had ample opportunity to try many sizes and in many seasons.

Yes - I have been aware of the red meat issue for many moons - even bass aren't half bad IF you remove the red tissue.

RR cats are not only oily but they have that "fishy" taste. Even smoked em... to no avail. : (

Tailrace cats are edible - oily (smelt eaters) but they're edible.

Red River cats are simply a different kettle of fish for some reason. I eventually just gave up. Maybe it's because I live downstream of Fargo and they're eating liberal turds.

 

[Jiffy]

The sheyenne is half a mile from my house. It produces yummy kitties. Come over in the spring, I’ll whip some up.

 

[Kurtr]

The Cajuns I run dogs with said to cut the tail off right when you catch them and they bleed out really good. We did that with 5 last time out and it made a hell if a difference when cleaning them.

 

[luvcatchingbass]

The Cajuns I run dogs with said to cut the tail off right when you catch them and they bleed out really good. We did that with 5 last time out and it made a hell if a difference when cleaning them.

This is what I've always done and it usually yielded pretty good table fair. A little trick we tried when I was younger with the bigger 8+ lbs was have pot of boiling water the quick dip the fillets a couple times. Or a bigger bowl of water with a dash of salt and/or cap of vinegar to help draw out some fish oil, anymore all my fish cleaning i got a bowl of cold water with about a tablespoon of kosher salt dissolved

 

[KDM]

The best way I've found to bleed a catfish is to take your knife and reverse fillet the catfish from the tail toward the head about 5 inches and stop. There are larger blood vessels that come off the spine between the vertebrae and the point is to cut several of these vessels on both sides of the spine. Cutting the tail off or just cutting on both sides only severs one or two of these vessels. These tend to clot up IME leading to a poor bleed out. If you cut 16 or so of these vessels on each side, you not only get a faster bleed out, but it's much more difficult to clot that many outlets. Just some thoughts from an old grey beard.

 

[guywhofishes]

The best way I've found to bleed a catfish is to take your knife and reverse fillet the catfish from the tail toward the head about 5 inches and stop. There are blood vessels that come off the spine between the vertebrae and the point is to cut several of these vessels on both sides of the spine. Cutting the tail off or just cutting on both sides only severs one or two of these vessels. These tend to clot up IME leading to a poor bleed out. If you cut 16 or so of these vessels on each side, you not only get a faster bleed out, but it's much more difficult to clot that many outlets. Just some thoughts from an old grey beard.

That's the method I used on fresh caught lively 2-3 lb cats. I was hoping to find some catfish I enjoyed eating. They still tasted icky.

Oh well - first world problems.