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Message: <blockquote data-quote="CatDaddy" data-source="post: 341001" data-attributes="member: 755"><p>Davey - catfish needs to be filleted correctly to not taste "off".  There is fat next to the meat and a strong blood line.  I trim mine very meticulously and when I'm done there's nothing left but white iridescent meat.  When ready to cook they are cut into 2" cubes so they evenly fry.</p><p></p><p>Some of the best fish I've eaten has been channel cat from the Red or Sheyenne!  I usually keep from 7-10 lb'ers to make it worth my time.</p></blockquote><p></p>

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