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Message: <blockquote data-quote="CatDaddy" data-source="post: 91869" data-attributes="member: 755"><p>I agree completely with trimming the red and yellow meat off....an absolute must.  There is also a layer of fat between the skin and fillet which I avoid by turning the knife up slightly while separating the two.  Seems like a lot of work at first, but in my opinion the meat is well worth the extra steps and like anything it gets easier the more you do it.</p><p></p><p>I keep them up to 10 lbs in the red - if you're deep frying the key is to cube up the meat into like sized pieces so it cooks at the same pace.  Cats are an oilier fish so can and should be cooked a tad longer in the fryer.  I've had my share of bad cat in the beginning but always due to something I did wrong.  Now that I know better, I fillet one nice size cat, cube it up, and my family goes nuts.  We also eat walleye and pan fish, but cat is our favorite.</p></blockquote><p></p>

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