For edification purposes; not really applicable: Still good info IMHO:
I still maintain: Bleed/ice, clip off fins, fillet per usual, discard belly meat/mercury, trim off anything red, soak overnight in salty club soda/Sprite/Mt Dew/cook the next day or freeze in mixture: My "now" preference is slightly salty club soda and lemon.
Be careful with the salt while breading/cooking. I don't enjoy the taste of fish or too much salt. I've never considered catfish cheeks (5:00):
That is all.
I still maintain: Bleed/ice, clip off fins, fillet per usual, discard belly meat/mercury, trim off anything red, soak overnight in salty club soda/Sprite/Mt Dew/cook the next day or freeze in mixture: My "now" preference is slightly salty club soda and lemon.
Be careful with the salt while breading/cooking. I don't enjoy the taste of fish or too much salt. I've never considered catfish cheeks (5:00):
That is all.
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